Shanley Cortez
VP of Operations
Houston,TX
Summary
Senior operations executive boosts operational efficiency and service levels to drive sustainable growth across sectors. Cross-functional collaborator and proactive executive leader with skills in policy development, tactical planning and operational problem-solving. Knowledgeable about promoting stakeholder engagement and building consensus to drive change.
Overview
25
25
years of professional experience
Work History
Director of Operations
Lotus Seafood
Houston , Texas
07.2024 - Current
- Improved productivity initiatives, managing budgets and accounts, coordinating itinerary and scheduling appointments.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
- Maintained budgeting documents for accurate tracking of expenses.
- Managed day-to-day operations of a large staff in multiple departments.
- Communicated clear and consistent messages regarding departmental goals to produce desired results.
- Developed training programs for new employees as well as existing staff members.
- Contributed to organizational strategic direction to improve products and services.
Vice President of Operations
Capital Tacos
02.2023 - 06.2024
- Tex-Mex QSR based in Tampa with 15 corporate locations and 12 franchise locations.
- Oversee all aspects of restaurant operations to ensure a great team member and guest experience.
- Developed a strategy for growth. Focusing on franchise development and in store efficiencies.
- Developed new culinary concepts and recipes, worked closely with culinary team to ensure a smooth launch.
- Set the standard for the brand. Uphold our standards in all locations to ensure a consistent delivery.
- Streamlined operations by identifying inefficiencies and implementing process improvements.
- Drove expansion into new markets by researching opportunities, evaluating risks, and executing successful entry strategies.
- Increased profitability with cost control measures and revenue generation initiatives.
Director of Operations
Hana Group
06.2022 - 02.2023
- Directly responsible for 4 large production kitchens who produce sushi, for large retailers
- SQF Certified kitchens
- Each location received a SQF score of 97 or above
- Direct reports include 4 Kitchen Managers, 4 QA Managers and 4 Facility Managers
- HACCP Certified.
- Developed and executed strategic plans to achieve organizational goals and drive sustainable growth.
- Managed budgets and resources, optimizing allocation for maximum impact on business objectives.
- Oversaw daily operations across multiple departments, ensuring seamless coordination and efficient execution of tasks.
- Enhanced employee engagement by developing training programs, fostering a collaborative culture, and promoting professional development opportunities.
- Conducted regular performance reviews to assess team progress, providing constructive feedback and guidance for continuous improvement.
Director of Operations
Reef Kitchens
03.2019 - 06.2022
- Hospitality organization, specializing in ghost/dark kitchens
- Opened 15 kitchens across Miami/Ft Lauderdale
- Opened 30 kitchens in multiple states to include: Los Angeles, Seattle, Colorado
- Developed new culinary concepts
- Responsible for a large commissary kitchen to include production, recipe adherence, labor goals
- Direct reports included 4 executive chefs, 8 Sous Chefs, 4 Area managers
- Delivered exceptional customer experiences by implementing strategies focused on meeting evolving needs and expectations.
- Monitored budget and utilized operational resources.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
Area Director
Chuy's
06.2017 - 01.2019
- Opened 6 locations throughout Florida and Texas
- Full service Tex-Mex concept
- Created P&L workshops to further develop managers in the financial aspects of their business.
- Achieved higher employee retention rates by implementing effective team-building initiatives and employee development programs.
- Improved customer satisfaction ratings by reinforcing a customer-centric approach within the area teams.
- Developed high-performing teams through strategic recruitment, training, and performance management efforts.
- Increased revenue growth with the implementation of innovative marketing strategies and sales techniques.
- Reduced operational costs through careful budget management and resource allocation optimization.
- Monitored regional performance metrics, providing timely feedback and implementing corrective actions when necessary to ensure goals were achieved consistently across all locations.
- Created a culture of accountability among staff members by setting clear expectations regarding job responsibilities and performance goals consistent with company values.
- Performed audits to reduce and control loss and meet internal audit and compliance objectives.
- Analyzed financial performance of area by monitoring budgets and expenses, reviewing financial statements and recommending appropriate actions.
Senior Regional Director
Ghirardelli
Orlando, FL
02.2016 - 06.2017
- Specialty full service concept, specializing in dessert and retail sales.
- Region included, Orlando, Atlanta, Chicago and Wisconsin.
- Oversaw redesign and layout for the Disney Springs location.
- $45 Million in annual sales.
Hospitality Consultant
SRC Consulting
Miami, FL
02.2015 - 01.2016
- Worked with private owners, deli, QSR and full service restaurants.
- Developed training material to include, service standards and culinary.
- Helped owners set up and train on effective par levels, order guides and labor goals.
- Introduced new vendors to help further reduce food costs.
- Created new menus, limiting single use ingredients, prep and speed of service times.
- HR and recruiting.
Director of Operations
Red Lobster
Miami, FL
01.2012 - 02.2015
- Accountable for all aspects of 10 full service nationally recognized large brand restaurants.
- I developed a culture that not only reflected the brand, but also gained the commitment from the management and team members in the vision of Red Lobster.
- Actively role modeled and promoted the service culture.
- Established plans with consistent follow-up to measure financial goals and increase profitability.
- Staff development, I created a training program for high potential team members and management.
Education
Paramedic -
Valencia
Orlando, FLSkills
- International Manager Food Safety
- HACCP Certified
- Strategic planning and execution
- Process improvements
- Operational efficiency
- Quality assurance
- Financial management
- Multimillion-dollar P&L management
Education
Orlando, FL
Contact
Houston, Texas 77074
Timeline
Director of Operations
Lotus Seafood
07.2024 - Current
Vice President of Operations
Capital Tacos
02.2023 - 06.2024
Director of Operations
Hana Group
06.2022 - 02.2023
Director of Operations
Reef Kitchens
03.2019 - 06.2022
Area Director
Chuy's
06.2017 - 01.2019
Senior Regional Director
Ghirardelli
02.2016 - 06.2017
Hospitality Consultant
SRC Consulting
02.2015 - 01.2016
Director of Operations
Red Lobster
01.2012 - 02.2015
Paramedic -
Valencia
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