Experience

MEX 1 Coastal Cantina

• United States
• Food and Beverage Services
• 1 - 100 Employee

• General Manager

  • dec. 2022 - - Prezent

  Manage and oversee the entire restaurant operationDeliver superior guest services Ensuring guest satisfactionPlay a role in new and updated menu items Participate at local food eventsRespond efficiently to customer questions and complaintsOrganize and supervise shiftsManage and lead staffHire new employeesTraining and evaluate staff performanceEstimate consumption, forecast requirements and maintain inventoryManage restaurant suppliesControl costs and minimize wasteNurture a positive working environment Monitor operations and initiate corrective actionsImplement innovative strategies to improve productivity and sales



An Atoms Journey

• Author

  • ian. 2023 - ian. 2023

  Author may be a stretch, but I did publish a book. Ok so I am not rich from it but hey, I wanted to include it here as one of my skills as a communicator Author may be a stretch, but I did publish a book. Ok so I am not rich from it but hey, I wanted to include it here as one of my skills as a communicator



MISSION BBQ

• United States
• Food & Beverages
• 700 & Above Employee

• Operating Partner

  • aug. 2020 - dec. 2022

  Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standardsPreserve excellent levels of internal and external customer serviceCreate, maintain, and nurture relationships with key members, groups, and associations in our community along with setting up many events with the community.Identify customers needs and respond proactively to all of their concernsLead F&B team by attracting, recruiting, training and appraising talented personnelEstablish targets, KPI’s, schedules, policies and proceduresProvide a two way communication and nurture an ownership environment with emphasis in motivation and teamworkComply with all health and safety regulationsReport on upper management regarding sales results and productivity•Create and nurture a culture of self responsibility, ownership and hospitality



Metro Diner

• United States
• Restaurants
• 200 - 300 Employee

• Managing Partner

  • iun. 2019 - aug. 2020

  Coordinate daily Front of the House and Back of the House restaurant operationsDeliver superior service and maximize customer satisfactionRespond efficiently and accurately to customer complaintsRegularly review product quality and research new vendorsOrganize and supervise shiftsAppraise staff performance and provide feedback to improve productivityEstimate future needs for goods, kitchen utensils and cleaning productsEnsure compliance with sanitation and safety regulationsManage restaurant’s good image and suggest ways to improve itControl operational costs and identify measures to cut wasteCreate and nurture a culture of self responsibility, ownership and hospitality

• Manager

  • apr. 2018 - iun. 2019

  Schedule and coordinate meetings.Conduct employee performance reviews.Develop good customer relationships.Participate in recruitment and dismissal processes.Smooth out problems within the workplace.Address employee and customer concerns.Develop strategies for better workplace efficiency and goal achievement. Email and phone correspondence.Liaise between managers, customers and employees.Provide direction to staff.Monitor spending patterns and budget.Fill in for General Manager (GM) in times of absence. Make executive decisions, hold meetings and provide accountability.Troubleshoot POS system.Support ongoing learning and development of team members.Help create and foster a respectful and inclusive team environment.



Outback Steakhouse

• Restaurants
• 700 & Above Employee

• Proprietor

  • mai 2005 - apr. 2018

  Driving high-quality employee standards : maintaining a fully staffed restaurant, developing and promoting Outbackers, holding the team accountable to standardsBeing the restaurant of choice and the face of Outback Steakhouse: resolving any guest complaints, participating in neighborhood activities / eventsExhibiting strong business acumen : developing initiatives to build sales, increasing profitability and growing the guest count of your restaurantTaking pride in presenting quality food : ensuring that all menu items are made from scratch with the freshest ingredients and according to Outback's recipes and standardsComplete management of your restaurant's P&L : ordering, inventory coaching your management team and Outbackers on their impact to the P&LEnforcing safety and sanitary practicesLiving our Principles and Beliefs : exercising good judgment and making the right decisions; being a role model within your restaurant and having fun



The Best Vapor Inc

• Owner

  • mar. 2010 - mai 2012

  Create a brandExperiment with a huge number of products from overseasResearch what vendors to utilizeCreate and manage inventoryCreate a websiteMarket the brand and sell my heart out Create a brandExperiment with a huge number of products from overseasResearch what vendors to utilizeCreate and manage inventoryCreate a websiteMarket the brand and sell my heart out



Ruby Tuesday

• Netherlands
• Apparel & Fashion

• Bartender

  • 2003 - 2005

  Provide the best service any bartender has ever provided in Orange City Florida Provide the best service any bartender has ever provided in Orange City Florida



Sonny's BBQ

• United States
• Restaurants
• 100 - 200 Employee

• Team Leader

  • 1999 - 2005

  Manage and train every single serverSchedule and create floor plansTravel to other restaurants to train and retrain wait staff Manage and train every single serverSchedule and create floor plansTravel to other restaurants to train and retrain wait staff