Manager Quality Assurance

JUAN M. SIGALA **** AMBER CROSSING N. LAS VEGAS NV.

89031[pic]

ab27as@r.postjobfree.com . Cell 702-***-****

HOSPITALITY/RESTAURANT/FOOD & BEVERAGE MANAGEMENT

A successful Hospitality/Restaurant Management professional with a proven

and verifiable record of achieving challenging organizational goals with

franchisee and corporate profit centers.

An innovative, resourceful individual with a reputation for adhering to

high ethical standards.

Excellent qualifications in planning, marketing, budgeting, expense

control,staffing,training and quality management. Multiple locations

management experience.United States citizen. Fluent in English and Spanish.

Available for relocation and job-related travel.

Experience

All Team Staffing Inc. Las Vegas NV.

2011 to Present

Temporary Worker/CONTRACTOR

Worked for Aramark at UNLV catering department, MGM Grand and the

Convention Center.

Responsible for daily operations of the restaurants and bars during

conventions and special events.

Mimis Cafe, Las Vegas, NV

2010 to 2011

GENERAL MANAGER.

Full profit and loss responsibility for a high-volume Restaurant.

. Hire, train and supervise staff of 60, three Assistant Managers and a

Kitchen Manager.

. Consistently maintaining high Quality Assurance scores.

. Improved food quality and service by ensuring compliance with company

procedures.

Memphis Championship BBQ, Las Vegas,NV

2007 to 2010

GENERAL MANAGER.

Responsible for daily operations of the Restaurant.

. Supervise daily operations, hire, train and motivate all employees.

. Ensure compliance with company procedures and practices.

. Improved sales by 15% in the last six months.

Improved food quality and speed of service.

Sbarro, Las Vegas NV

2005 to 2007

RESTAURANT MANAGER.

Hired, trained and supervised 20 employees and two Shift managers.

Responsible for food quality, speed of service and cleanliness of the

restaurant.

Conducted daily and weekly inventory to control food cost.

Made weekly schedules according to weekly sales.

.

Pilot Corporation, Las Vegas, Nevada

1997 to 2005

FOOD COURT GENERAL MANAGER

Full profit and loss responsibility for three high-volume restaurants;

Kentucky Fried Chicken [KFC].

Pizza Hut, Dairy Queen.

Hired, trained and supervised a staff of 60 including Assistant Managers

and Shift Managers.

. Took a very proactive approach to maintaining top ranking.

. Improved gross and margins by maintaining tight operations,

retraining key staff,

Improving food quality and speed of delivery.

. Consistently maintained high Quality Assurance scores.

Lots A' Bagels, Inc., Colorado Springs, CO 1995 to 1997

DIRECTOR OF RETAIL OPERATIONS

Responsible for the efficient and cost effective operation of five retail

stores.

Oversaw quality of service and store maintenance to ensure an immaculate.

Organized and customer-friendly environment to perpetuate customer

satisfaction

and ensure customer loyalty.

. Monitor costs to maximize sales and minimize waste; assist in budget

development and work within strict budgetary guidelines.

Recruit, hire,train,motivate and supervise management staff.

. Ensure compliance with company policies, procedures and practices.

Conducted salary reviews/ make recommendations to Chief Operating

Officer

prior to performance appraisals. Complete all required paperwork on

Personnel matters.

. Oversaw maintenance to ensure proper operations of equipment.

Developed Operations Manual, Training Manual and New Store Opening

Manual adopted for internal use company-wide.

Market City Caffe/Rose City Diner/Jake's Billiards, Pasadena, California

1994 to 1995

FOOD AND BEVERAGE MANAGER

Responsible for daily operations of three company restaurants, three

different concepts.

Market City Caffe Italian Cuisine, Rose City Diner 50's theme and Jake's

Billiards Bar and

Grill. Supervise daily opening of all three restaurants,hire,train and

motivate all employees.

Luminarias Mexican Restaurant, Monterey Park, California 1992 to 1994

FOOD AND BEVERAGE MANGER

Responsible for daily operations of Restaurant, Main Bar, and 4 banquet

bars.

Hiring and training employees, ordering, controlling.

King Taco, Los Angeles, California 1991 to 1992

DIRECTOR OF OPERATIONS

Oversaw daily operational activities of 18 company restaurants and six

district managers.

Responsibility was divers and included budgeting,

staffing,training,operations,purchasing,

inventory management,customer service and quality control requiring

continuous feedback to maintain proper operational procedures.

El Pollo Loco, Los Angeles/Phoenix 1984 to 1991

District Manager

Direct responsibility for operational functions of six company restaurants

grossing in excess of $6 million annually.

Requested/analyzed feedback from managers; reviewed

policies and made recommendations for operational and procedural

improvements.

. Served as franchise representative for twenty-four franchised

restaurants in

Arizona,Texas and Nevada.

. Organized/supervised opening of new company-owned and franchised

restaurants.

. Designed and implemented quarterly Local Store Marketing Plan.

. GENERAL MANAGER [1984-1986]

Managed two restautants;supervised/directed four unit managers and a

support staff of 50.

. Manager of the Quarter for district on three occasions

. Manager of the Quarter company-wide on one occasion

Alexander's International Restaurant, Bismarck, North Dakota 1983 to 1984

FOOD AND BEVERAGE MANAGER

Managed one of five restaurants. Supervised and directed two assistant

managers

and 50 employees.

Paradiso Mexican Restaurant, Bismarck, North Dakota 1978 to 1983

FOOD & BEVERAGE MANAGER

Managed one of six restaurants supervising a staff of 60. Opening manager

for three

restaurants.

McDonald's Restaurant, Fargo, North Dakota 1976 to 1977

ASSISTANT MANAGER

EDUCATION

University of Mexico, Mexico City.

Business Administration.

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