Regional Operations Manager

• Jul 2018 - Present

General Manager

• Mar 2016 - Jul 2018

-Managing a 300+ seat fine dining Italian Steakhouse. Carnevino! Table side presentations: steak carving, fish filet, guest education. - AGM at B & B Ristorante. Assisting GM in a fine dining atmosphere. - GM at Otto Enoteca e Pizzeria. Leading a great team in an upscale casual environment. -Managing a 300+ seat fine dining Italian Steakhouse. Carnevino! Table side presentations: steak carving, fish filet, guest education. - AGM at B & B Ristorante. Assisting GM in a fine dining atmosphere. - GM at Otto Enoteca e Pizzeria. Leading a great team in an upscale casual environment.

Asst. General Manager

• Oct 2015 - Feb 2016

 Implemented beverage inventory and food inventory with the assistance of the executive chef  Lowered beverage inventory from $31K to a manageable $18K  Lowered Beverage costs: Beer 18% to 12.9%, Liquor 29% to 13%, Wine 32% to 28%  Ordering of all liquor and set up a well program working close with all vendors  Implemented Policies and procedures in all departments  Hiring, training and scheduling of all FOH staff  Used creative marketing to increase business by 20%  Coached service team to raise PPA from $35 to $42  Upheld high standards in one of the hottest restaurants in the downtown area  Raised and maintained all social media reviews through excellent service and working with the chef (avg. 4.0 to 4.5 stars)  Booked and executed banquets in a small venue  Maximized revenue and controlled costs for maximum profits  Generated weekly and daily reports (theoretical costs, daily operations report, analysis of P-mix, labor reports)  Ensured food quality and guest satisfaction through quality checks and table visits  Contributed in menu changes both food an cocktails Show less

Restaurant Manager

• Mar 2013 - Oct 2015

Ran and maintained all restaurant operations in a restaurant owned by celebrity chefs and grossing $10MM in revenue per year Catered and adjusted all aspects of the restaurant to coincide with all conventions of different types and sizes up-to 40,000 people Hire, train and schedule all servers on a 40+ person team Schedule for special events and banquets Increased dinner check average by $4.00 pp in a 6 month period Hire, train, maintain and organize all bartenders and bar functions. Order, inventory and maintain all liquor purchases and beverage costs. In charge of maintaining costs in line with a $60000+ inventory of liquor. Create, train and implement new drink specials. Building and maintaining relationships with liquor purveyors. Run a profitable restaurant on a day to day basis. Ensure the highest quality service and food for 100% guest satisfaction. Working together with chefs and kitchen staff to provide the "Border Grill" experience. Controlling labor, beverage and food costs to ensure maximum return for the restaurant. Show less

Sous Chef

• Dec 2012 - Mar 2013

*Ran, maintained food quality and upheld device times at the busiest store world-wide. *ordered, prep sheet management, control food cost and labor in a 12 million dollar a year operation. *Ran, maintained food quality and upheld device times at the busiest store world-wide. *ordered, prep sheet management, control food cost and labor in a 12 million dollar a year operation.

Sous Chef

• Sep 2012 - Nov 2012

Corporate training, opening restaurant from ground level. Large influence in hiring of all staff and training all back of house staff. Establishing systems and goals for a brand new restaurant to the western region of the United States. Set up inventory, equipment placement, service flow of restaurant. Maintaining high standards for cooperate recipes and establishing relationships with purveyors in the Las Vegas area. Opening day festivities for invited guest and setting the standards for Cantina Laredo from day one. Show less

Restaurant Manager

• Sep 2011 - Sep 2012

 Manage a team of over 30+ employees, in a fine dining atmosphere. Manage and maximize dining room of 300+ seats and a 15 seat bar with daily revenue of $10,000+ and an annual revenue of $3 million+. Set and uphold high service standards as listed in company policies. Financial reporting on a weekly basis to determine PPA, ISPC, labor cost, and revenue compared YOY. Creative cost control systems put in place to minimize labor, food, liquor and all dining room expenses.

restaurant manager

• Nov 2009 - Sep 2011

 Manage a team of over 150+ employees, in a casual, three meal period cafe atmospheres. Manage and maximize daily revenue of $40,000+ and an annual revenue of $12 million+. Employee Management - Schedule and maintain Labor cost for over 150 employees. Actively bring new ideas to control labor while not sacrificing service. Hire, train, maintain and discipline employees on a daily basis. Revenue - Actively bring new ideas to maximize revenue and maintain PPA from a service staff of 40+. Maintain and increase revenue of $12 million+ per year in a 240+ seat venue. Cost control - Controlling costs that are directly affecting restaurant profits is one of my strengths.  Office work - P & L literate, Microsoft Office, Micros systems, Avero, Smartturn purchasing systems. Show less

Restaurant/Nightclub Manager

• May 2009 - Nov 2009

 Maximize revenue opportunities in excess of $15 Million and uphold service standards in a 400+ seat mega restaurant and nightclub.. Personnel maintenance, Labor cost controls, liquor cost controls, daily restaurant management and premier nightclub management.  Control labor cost in excess of $1 million dollars per year for a staff of 200+ employees  Purchase and control liquor in five bars with an inventory of over $200,000.  Maximize revenue opportunities in excess of $15 Million and uphold service standards.  Run, maintain and maximize revenue potential in one of Las Vegas' premier nightclubs. Work directly with promoters, bands and DJs to create one of the most exciting nightclub experiences nightly. Show less

Sous Chef

• Nov 2004 - May 2009

 Run and maintain a kitchen with over 40 employees. Create and execute menus and specials. Directly involved in food cost control and purchasing of over $10,000 monthly.  Check, maintain and instruct on food quality. Food quality - Check and maintain the highest quality of food leaving kitchen. Perform weekly health inspection checks and quality assurance checks daily. Food cost - Budget, execute, and maintain food cost within a respectable range. Report daily food cost with explanations for good or bad outcomes. Actively look for creative way to minimize loss. Personnel - Hire, train and develop employees. I take pride in developing employees that succeed within a company. Maintain labor cost while actively looking for better ways to control these costs. I pride myself in being a working chef that is able to assist employees in times of need. Show less

Bartender/Manager

• May 2003 - Nov 2004

Set up, run and maintain all aspects of the bar while on duty. Help with the daily managing of financial and operations of the entire operation. Set up, run and maintain all aspects of the bar while on duty. Help with the daily managing of financial and operations of the entire operation.

Slot Technician

• May 2000 - Mar 2003

Repaied and maintained slot machines on a route at multiple locations. Paid out jackpots as needed. Extensive cash handling. Maintained cash dispensing machines. Repaied and maintained slot machines on a route at multiple locations. Paid out jackpots as needed. Extensive cash handling. Maintained cash dispensing machines.

Bartender

• Nov 1996 - Apr 2000

Ran and maintained bar. Pour drinks while encouraging gaming. Extensive cash handling and document preperation. Tax and gaming documents. Ordered for bar and kitchen, liquor and food. Ran and maintained bar. Pour drinks while encouraging gaming. Extensive cash handling and document preperation. Tax and gaming documents. Ordered for bar and kitchen, liquor and food.