Manager Management

Profile

Pro-active and result oriented professional with years of experience in all aspects of management, Purchasing, Operation, planning, Supply Chain and consistent success in achieving delivery goals. Demonstrated hands-on management skills in the development and implementation of strategic plans to ensure company growth. Solid planning and organizational skills in coordinating all aspects of each project from inception through completion. Ascertains needs and goals, streamlines existing operations, turns around unprofitable functions, envisions new concepts and future trends and follows through with development, direction and accomplishment. Maintains a high level of personal drive, confident nature and an aggressive attitude in achieving results.

Experience

F&B Operation Manager June 2008 - present

Morton’s The Steak House (San Juan)

Responsible for implementing, and maintaining procedures, standards and goals of the Operations as directed by the Regional Operations Director. This currently includes Customer Service Management, Transport Management, Circuit Design and Client Management divisions. This includes ensuring that our business supports all existing and new operations.

Responsible for working with the Supervisors to recommend, design, implement and maintain incentive plans for the operations group to the Regional Operations Director for revision/approval and implementation as required.

Works with the Supervisors to study procedures, organization workflow and statistics to determine necessary changes of functions and responsibilities of workers and work areas. Requests and works with IT to implement and make whatever changes that are required in the OSS or the addition or deletion of hardware or work flow as authorized by the Regional Operations Director.

Responsible for recommending to the General Manager and spearheading the implementation and maintenance of programs and activities to improve the motivation of the entire group and for ensuring the milieu is in line with the Operations and the Company vision. (An environment of growth, trust, confidence to risk, support, and team).

Recommends to the General Manager methods for improving worker and departmental efficiency by groups or as a whole such as restructuring job duties and work distribution, reorganizing workflow, relocating workstations and equipment, and equipment acquisitions.

Monitors, updates, and maintains an efficient system for responding to customer requests and complaints via telephone, online networks, and mail by insuring all requests are worked in a timely and efficient manner as directed by the Regional Operation Director.

Responsible for personnel training and that the Department is appropriately staffed to provide courteous and timely follow-up to our customers.

Periodically works with the Supervisors in the revision of existing programs to increase operating efficiency or adapt to new requirements.

Performance reports by area and provides to the General Manager to highlight performance and serves as next escalation level within the groups for customer issues.

Insure the Vendors and Contractor performance and delivery is as established in our joint Contracts and that all the customers’ needs are being complied with and completed by our Contractors and Vendors as requested by Landry’s and our customers, and serve as a first level of escalation.

Established purchasing controls Monitoring daily, weekly and monthly inventories.

Organized A/P and A/R filing and posting while complying with the budget requirements according to company goals.

Provide for internal control process for all the cash management activity of the restaurants.

Manage and develop budget, controlling cost included but not limited to iventory, equipment, materials.

Maintain and develop client and vendors relations assuring the support and business growth Managed work force providing positive and contructive feedback to establish corrective methods, develop leaders and ways of motivation.

Verify the specs in purchases are met obtaining 14% savings in bad products.

Utilized effective recruitment methods to source the best qualified candidates.

Assure the company comply with Xabarnes Oxley law.

Negotiation with suppliers obtaining reduction in prices and increasing the quality of products and Logistic Management, export and import process.

Contract Management, vendor maintenance and negotiation, comply with all established operating standars include but not limited to safety, quality, assurance, training and effective employee management.

Ensure operations and processes are executing according to company SOP.

Operation Manager November 2006 - December 2007

Boceto, Corp (Isla Verde)

Utilized effective recruitment methods to source the best qualified candidates.

Established purchasing controls and maximize the product use, daily and monthly inventories to keep track of all products and see changes in patterns.

Established a safe work eviroment for employees by providing safety related training and equipment.

Purchase and manage required inventory levels of product avoiding waste and lost.

Supervise day to day work activities by delegating authority assigning and prioritizing activities, negotiation with suppliers obtaining reduction in prices and increasing the quality of products and Logistic Management, export and import process.

Manage and develop budget, controlling cost included but not limited to iventory, equipment, materials.

Facilities conditioning and corrective maintenance scheduling.

Contract Management and negotiation, Operataion Management, Marketing and Sales.

Maintain and develop client and vendors relations assuring the support and business growth Managed work force providing positive and contructive feedback to establish corrective methods, develop leaders and ways of motivation.

Manager October 2004 - September 2006

Barreiro Foods (Carolina)

Negotiation with suppliers obtainingreduction in prices and increasing the quality of products.

Train and develop employees, direct daily operations of assigned location to ensure employees have appropriate equipment and the resources to perform their jobs.

Facilities conditioning and corrective maintenance scheduling.

Purchased the best product available.

VP Operations February 2000 - September 2004

Variety Food Service, Inc. (Carolina)

Conducted extensive reserch to identified markets as Mexican Foods and develop strategies to penetrate this market.

Led marketing and development of Tortillas La Banderita making them the number one in its segment.

Established strong relationships with prospective accounts and succesfully negotiated and close contracts with winning bussines in highly competitive markets.

Develop pricing strategies and create proposals that adhered corporate guidelines for profit margin.

P&L and Budget posting Management .

Follow up with the accounts on weekly basis for further relationships ensuring future business plus generate new referrals for the company plus supervised sales force of 30 salesman.

Maintain and develop client and vendors relations assuring the support and business growth Managed work force providing positive and contructive feedback to establish corrective methods, develop leaders and ways of motivation.

Sourcing, Logistic, Export and Import process.

Plan projects, including defining objectives, methods, timetables to support company strategic plan.

Education

B.A Management

Turabo University

• Magna Cum Laude

Skills

• Budget Planing & Cost Control, Market Analist, Client Relations, Proposal Development, Contract Negotiator, Supply Chain, Knowledge in Logistic, Export and Import process, Member of the Fraud Examiner Association of Puerto Rico, Realstate Course of of sixty hours, Fluently speak, write, read english and spanish.

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