Experience

• 

  Real Mex Restaurants

  • Acapulco Restaurants

  • Regional Director/VP of Operations

    • Aug 1989 - Mar 2012
    • Acapulco Restaurants

    • Directed all company operations for high-volume Mexican restaurant chain, approximately 46 restaurants, with revenue exceeding $90 million annually• Brands: El Torito, Acapulco, Casa Gallardo, , El Paso Cantina, • Responsible for senior leadership including 7 Regional Directors and 5 QA Chef• Opened and responsible for 9 new restaurants of multiple brands from 2007 to 2009• Developed strategic marketing planning to recruit, train, and position new managers as well as support personnel • Aligned, implemented and executed rebranding of organization in all aspects of operations• Redesigned /developed new company policies and procedures• Developed and maintained company appraisals, budgets, improving and growing profitability to 12% annually • Improved management retention to 84% and hourly personnel to 78%• In 2007 Real Mex Restaurant reflected the highest profitability in the company's history • Designed and implemented operational controls improving food, beverage and labor costs• Identified areas in need of improvement and implemented changes to increase operational profitability and efficiency. • Awarded Regional Manager of company, 1994,1995, 1996 and 1998• Developed a Catering and Banquet Division resulted in $7 million additional annual revenue

• 

  Real Mex Restaurants

  • El Torito Restaurants

  • Regional Director

    • Feb 1985 - Apr 1989
    • El Torito Restaurants

    • Coordinated all operational activities within a designated district, training and developing restaurant management.• Supervised and motivated the management of all corporate restaurants within the district. Assured that all locations were operating according to company policy and procedure.• Was responsible for district profit & loss, coordinating budgeting, purchasing and inventory activities. • Directed district marketing efforts to expand public awareness and increase client base. Effectively identified and assessed areas in need of improvement, implementing necessary changes. • Management and supervisory skills resulted in a substantial improvement in product quality and customer service while effectively reducing operational costs and increasing profitability.

• 

  Red Onion Restaurants

  • Host International

    • Apr 1972 - May 1982