SPEARMINT RHINO, Los Angeles, CA
A six-unit restaurant chain with a sport-bar concept; $40 million in annual sales; 120 employees.
Hired, trained, and supervised six chefs for restaurants in Los Angeles (2), Sherman Oaks, Seattle, Minneapolis, and Tucson. Responsible for all buying, menu selection, food preparation, sanitation and safety, guest relations, and sales. Traveled to sites and/or communicated via Skype and phone.
Transformed East L.A. unit from a $14,000 loss to a $16,000 profit in six months.
Developed new menus, and created a Food Bible to establish the same menu in each unit.
Reduced monthly laundry costs from $2,400 per unit to $400 per unit.
Reduced food costs from 38% to 28%, thereby saving company $180,000 per month.
Devised a new training system to elevate Kitchen Supervisors to Executive Chefs.
VIA VISTA, Montebello, CA
Traveled to Mexico to research popular dishes. Selected most unique, appealing Mexican fare, made videos of preparation, and brought back recipes and samples to market to chefs of Mexican restaurants throughout Southern California. Showed chefs how to prepare each dish.
Increased products from 2 to 12, servicing three casinos and two restaurant chains.
THE BERRY HILLS RESORT, South Boston, VA
A renowned resort, 125 suites; one of nation’s 10 most prestigious wedding sites. Gourmet restaurant with seating for 85 and large banquet facilities for 300-500 guests. Banquets draw wealthy clientele from throughout the nation.
Completed a six-month contract to train Sous Chef to become Executive Chef, create menus and manuals, and train cooks and front-of-the-house staff.
Taught budgeting, catering, banquet operations, food costs, inventory control, safety, and sanitation. Created manuals and pictures for each position in the kitchen.
LUNA RESTAURANT, Pomona, CA
High-end gourmet restaurant seating 125.
Developed a new concept for this prestigious restaurant/lounge featuring elegant Mexican cuisine with a French flair. Created 400-page manual for back and front of the house. Upgraded not only the menu, but the ambience, uniforms, and décor.
Generated a 25% increase in sales every year, to $425,000 per month by 7/13.
HACIENDA SAN ISIDRO, Whittier, CA
Seating for 110; staff of 46.
Turnkey concept for healthy Mexican cuisine. Developed menus, recipes, and budgets.
Grew sales from $75,000 to $225,000.
Named by Zagat as the best concept in fast healthy cuisine.
LA HUASTECA RESTAURANT, Lynwood, CA
Opened the restaurant, designed décor, developed menus and recipes, and established the budget. Responsible for cost containment, profit and loss, staffing, and training.
Built the business from zero to $330,000 per month.
In 2005, received Elmer Dills and Zagat awards as Best Mexican Restaurant.
Bachelor of Arts, Political Science: University of California Los Angeles
Associate in Science, Economics: Cerritos College, Norwalk, CA
Bachelor of Science, P&L, Budget, Inventories: Escuela Bancaria y Comercial, Mexico City