Manager Sales

Luis Díaz

**** * ***** ** **** ● Katy Texas ***** ● 818-***-**** ● *********@***.***

Profile Summary

A restaurant operator that is a result driven leader with extensive multi-unit operation management experience, capable of developing the organization’s talent, develop strong relationships with clear focus on customer satisfaction resulting on revenue growth through financial management and exceeding customer satisfaction.

Professional Experience

El Pollo Loco / Costa Mesa CA (Texas New Market) June 2011 – July 2015

District Manager

New Market in Houston Texas

Responsible for organizing all aspects of the new stores opening Including NRO team

Direct all phases of New restaurant set-up, BOH and FOH

Lead GMs to hire and train all the employees for a new restaurant opening

Accountable to hire new managers and develop of existing talent

Accountable for developing training stores

Oversee all aspect of the operations for 4 new restaurants

El Pollo Loco / Costa Mesa CA June 2011 July 2015

District Manager

Duties and Responsibilities

Responsible for overseeing operations of 11 company restaurants with sales over $22 Million

Control business performance through the respective General Managers

Create an environment in which GMs will achieve and sustain high level of morale and productivity

Ensure business results in accordance with budgeted expectations

Recruit, hire, coach and develop GMs as well as promote qualified Assistant Managers

Assist General Managers in marketing their local restaurant by providing LSM training and liaison support with the Marketing and R&D Department

Conduct performance appraisals on GMs annually

Pick Up Stix, San Clemente, CA October 2007 – March 2011

2011Regional Director of Operations

Responsible for overseeing all aspects of daily operations of11 restaurants, new menu implementation and operational improvements through a comprehensive team effort resulting in increasing gross margin by 5 points in 12 month period

Developed strategies for sales improvements during a severe economic downturn resulting in a 4% sales trend improvements over a twelve month period

Responsible for recruiting a high performing management team, developing a personalized performance plans for each team member, new and existing, while providing ongoing training and development to the team

Improved the performance of restaurants by 2% utilizing the quarterly restaurant quality assurance audit tool to enhance restaurant quality control, cleanliness, food safety, guest service

Exceeded our best in class target Management Turnover goal of 30% by 50%

Improved guest satisfaction by 35% and was ranked the best in the market.

Awarded Regional Manager of the year for 2010

El Gallo Giro Corp. Downey, CA October 2004 – September 2007

District Manager

Responsible for 6 restaurants with combined annual sales of $ 20 million and 190 employees

Responsible for leading and supervising 6 restaurants in the Southern California market

Full P&L responsibility for $3.2 M per restaurant business with specific goals to improve both sales and profits and weekly goal setting and coaching system improved sales and profits by 4%

Responsible for recruiting, the performance management of the team and the training and development of District Managers & General Managers in the entire organization

BJ’s Restaurant and Brewer July 2003-October 2004

Executive Kitchen Manager

Responsible for the flawless execution of the BOH including labor and food cost controls, weekly inventory, training and hiring BOH team members

Crocodile Enterprises Inc., Burbank May 1995 – April 2003

Executive Corporate Chef

Responsible for kitchen operations for a ten-unit California Cooking concept; accountable for meeting food cost budgets and achieving efficient kitchen labor cost

Supervised all Chefs, Sous Chefs and kitchen personnel

Responsible for food quality, plate presentation, product specifications, meeting ticket times, vendor pricing and sanitation execution and training

Conducted food shows for Chefs and Line Cooks; ran quarterly Chef Meetings and taught and motivated the creativity of daily specials

Conducted performance appraisals; approved raises; interviewed and made recommendations for hiring/ terminations

Lead the opening of 10 Crocodile Café and 4 Crocodile Express restaurants, in 4 states

Awards

Awarded District Manager of the year out of 21 Districts 2013

Awarded District Manager of the year out of 19 Districts 2009

Education

Culinary Institute of America, Grey Stone, Napa Valley, CA 1996-1998

Certification on Chef of La cuisine

Pasadena City College

AA-Business 1986-1990

References

Available upon request

Contact this candidate