Marco A. Calderon

ac89ce@r.postjobfree.com

**** *** ******** *. ** Laguna Woods CA. 92637 (949) 400- 7953

RELEVANT SKILLS

Extensive hands on experience and proven success in Restaurant Openings, Management, Caterings, Banquets, Administration, Training, Marketing, Social Media, Leadership and New Concept Development

WORK EXPERIENCE

2013-Present

Restaurant Director, Coach / Larry Cano Restaurant Group, (Restaurant consultant) Corona Del Mar, CA.

Evaluate performance of company, Manage and improve restaurants profitability. ( Catering & Banquets programs.)

2000-2013

Co-founder & consultant of Taco Rosa LLC. Vice-President of Operations of Taco Mesa Inc. (QSR) Tortilleria organica & café (Orange, CA.) Catering and Banquets.

Currently operating six Taco Mesa restaurants and two Taco Rosas, and oneTortilleria Organica & Café. Annual Sales 12M.

1995-2000

Vice-President of Operations, Maverick Restaurant Group. Newport Beach, CA.

Responsible for seven concept locations; Studio Café, Kivas, Windows by the Sea, Pasta Mañana & (3) Mañanas

Restaurants. Annual Sales 22M.

1991- 1995

Executive General Manager for Caliente Mexican Grill. Irvine, California.

Developed and managed this new concept for El Torito Restaurants, Inc. 1991 - Restaurant won nine awards, including Restaurant Of The Year, Best Sales, Founders, and Q.S.C. Annual Sales 3.5M.

1987-1991

Regional Director for Specialty Restaurants Inc. & Banquets. Anaheim, CA. ( Nightclub Operations )

Responsible for directing the operations of fifteen restaurants in Texas, Louisiana, Tennessee, Alabama, and Georgia.

Annual Sales 35 M.

1984-1987

Regional Manager for Howard Johnson's Hotels and Resorts. Chicago ILL.

Responsible for ten hotels and restaurant locations in Wisconsin and Illinois. Annual Sales

1982-1984

Director of Operations and Openings for McFaddin Ventures Inc. Houston, Texas. ( Nightclub Operations )

Responsibilities included developing and opening new restaurant concepts such as Confetti's, Ellan's, Acapulco Bar, Huaraches, and Bently’s.

Executive General Manager for Boccaccio / SRO a private discotheque and restaurant club.

PERSONAL

Born in Mexico City. While still in school, began restaurant career with Casa Escobar in Beverly Hills. At the age of

sixteen, began working as a busboy for EI Torito Restaurants Inc. Learned fast and advanced through the positions of waiter, cook, bartender, bookkeeper, and assistant manager before being promoted to general manager with a Business Management Degree and a Culinary Diploma.

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