Tonio Topete Medina

- managed Google's multi-unit Food Spot Program in San Francisco including food hubs, coffee bars, and micro kitchens.

- Ensure that all 8 campuses in the SFO area are maintained to the highest standards possible.

- In charge of 40 MicroKitchens including 3 food hubs and 10

Coffee Bar locations.

- Monitor the curation, organization, stock levels, sanitation and smooth ration of snacks and beverages.

- Hire, supervise, train, and mentor a staff of 25 personnel: 5 Micro Kitchen Leads and 20 vending attendants.

- Collaborate with Marketing and Sales team to onboard new vendors and suppliers; aid procurement, sourcing and track user participation.

- Administered our internal pipeline GUTs ticketing system, repair & maintenance logs, audits.

- Maintain a yearly budget of $5M.

- Create financial reports and schedules.

- Participate in monthly Pop Ups and catering events.

- Managed a catering department and operations with an annual budget of $1.2M.

- Collaborated with Executive Chefs and upper management to control quality, food, labor, and operational expenses.

- Planned and coordinated catering events from initial set-up to clean-up ranging from 35- 300 individuals.

-Hired, trained, evaluated, and promoted a staff of 30.

- Set up clientele meetings, created food budgets, menu development, and staff assembly.

- In conjunction with the Director of Culinary, I provided feedback and reports regarding P&L, forecasts, sales, labor, and trend research.

- Created schedules for BOH and FOH

• Oversaw Feed's grocery delivery department with $1.5M in volume sales at their 25k sq. ft warehouse.
• Managed daily warehouse operations, resulting in reduced waste and optimized space utilization.
• Successfully managed high-volume periods by allocating resources efficiently and maintaining a smooth workflow, ensuring timely delivery of products.
• Supervised receivers, pickers, drivers, and leads
• Organized storage layouts, resulting in increased accessibility of items and improved worker efficiency during retrieval tasks.
• On-boarded new vendors and created 8 categories of product offers with over 2000 flavor profiles.
• Placed orders, inventory management, processed invoices, and created production lists.

• Negotiated with suppliers to secure cost-effective contracts, improving profit margins.
• Upgraded technology systems, enhancing overall business efficiency and customer interaction.
• Developed partnerships with local businesses, expanding brand's presence and community involvement.
• Managed inventory levels to prevent overstocking or stockouts, ensuring availability of popular items.
• Assisted in recruiting, hiring and training of team members.
• Managed purchasing, sales, marketing and customer account operations efficiently.
• Managed scheduling and payroll, optimizing labor costs while maintaining staff satisfaction.
• Managed financial aspects of the business, including budgeting, forecasting, and cost control for optimal profitability.
• Developed New menu items for catering from different Mexican, Central and South American regions.