Francisco Goitia

C: 917-***-**** / E: acov1c@r.postjobfree.com

15+ years of managerial experience in the hospitality industry including 12 as General

Manager. Specializing in maximizing sales, cost control, minimizing turn over, creating a

team environment where teamwork, employee safety, guest satisfaction and Health

Department is at the fore front. I have been fortunate to have shared my career with just 4

companies. I’m a loyal employee who commits to his organization.

Professional Experience

Patina Restaurant Group, Manager

Café Centro/ Beer Bar (May 2014 – present)

• Acted as General Manager of the Beer Bar during World Cup 2014. High volume restaurant

in the middle of midtown east above Grand Central Station NYC. Generated 3 million dollars

during the patio season alone (Aril-Oct).

• Other responsibilities included payroll, beverage cost, beer tastings and food parings. As

acting GM I was also responsible for hiring, HR issues, training the staff and the overall

performance of the staff to deliver maximum guest experience.

Les Halles, General Manager

Les Halles Downtown (August 2012 – May 2014)

• Responsible for all aspects of 7 million dollar per year restaurant associated with Anthony

Bourdain.

• Increased sales by 40% by implementing proper staffing, new delivery system and building a

special events team.

• Assisted chef in controlling food cost as well as managing prime cost and kitchen index.

Patina Restaurant Group, General Manager

Naples 45 (October 2005 – November 2011)

• Directed front and back of house operations at 450-seat, midtown restaurant with patio and

large private event space, generating $7 million in annual revenue and $250 K in To-

GO/Catering department.

• Scheduled and managed staff of 80, including 4 managers and 2 chefs.

• Controlled budgeted labor, beverage and other operational costs with regular presentation to

senior management.

• Developed sales driven contests for FOH staff and Health Department bonuses for FOH and

BOH.

• Created specials and loyalty programs targeting down times.

• Voted G.M. of the year in 2008

BR Guest Restaurants, General Manager

Ruby Foo’s Uptown (September 2001 – August 2005)

• Directed sales and profitability for upscale, corporate restaurant generating $6 million in

annual sales.

• Increased annual sales of restaurant for the first time in 4 years during first year as General

Manager.

• Created and implemented a high-volume delivery system with personal profile features

designed to provide superior, consistent delivery service; generated quarter of a million

dollars in sales within the first year.

• Raised Zagat Food and Service rating by 1 point each in 2004.

• Facilitated frequent large-scale private functions and special events in conjunction with daily

lunch and dinner service.

• Accountable for budgeting, cost control, payroll within strict BR Guest Corporate parameters.

• Managed staff of 80 including managers, servers, bussers, runners, hosts and delivery

personnel.

Marriott, Guest Services Manager/Manager on Duty

New York Marriott Marquis (February 1998 – August 2001)

• Acted as Manager on Duty for Three Diamond, Four Star hotel in the heart of Times Square.

• Managed all guest service areas including front desk, valets, bell captains and doormen.

• Responsible for all front desk operations while staffing, scheduling and maintaining a positive

work environment.

• Coordinated arrival and departure of all large groups ranging from 50 to 1000 people.

• Resolved any guest concerns for entire 2,000 plus room facility, including 4 food and

beverage outlets.

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