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Click here or scroll down to respond to this candidateTampa, Florida 33609 PHONE NUMBER AVAILABLE EMAIL AVAILABLECandidate's Name
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.PROFESSIONALSUMMARYSKILLS International ManagerFood Safety. HACCP CertifiedVICE PRESIDENT OF OPERATIONS 02/2023 to CurrentCapital TacosDIRECTOR OF OPERATIONS 06/2022 to 02/2023Hana GroupWORK HISTORY Tex-Mex QSR based in Tampa with 15 corporate locations and 25 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.Scratch Kitchens, Developed new culinary concepts to include Asian, Greek to expand our catering offerings. 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. 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 DIRECTOR OF OPERATIONS 03/2019 to 06/2022Reef KitchensAREA DIRECTOR 06/2017 to 01/2019Chuy'sbusiness 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. 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 multiple new culinary concepts from inception to launch. Worked with celebrity chefs to include Rachael Ray and Jeremy Ford. Responsible for a large commissary kitchen to include production, recipe adherence, labor goalsOptimized food preparation processes, implementing time-saving techniques without compromising quality. 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. Opened 6 locations throughout Florida and Texas Full service Tex-Mex concept with a bar focus.Introduced new cocktails to the menu based on market research that became popular choices amongst customers.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 SENIOR REGIONAL DIRECTOR 02/2016 to 06/2017Ghirardelli, Orlando, FLHOSPITALITY CONSULTANT 02/2015 to 01/2016SRC Consulting, Miami, FLDIRECTOR OF OPERATIONS 01/2012 to 02/2015Red Lobster, Miami, FLobjectives.Analyzed financial performance of area by monitoring budgets and expenses, reviewing financial statements and recommending appropriate actions. 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. 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.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.Valencia, Orlando, FLParamedicEDUCATION |
