General Manager Restaurant Group

Alfred G. Fuentes

**** ********** **** *******, ** 77075

Cell Phone 832-***-**** Email: ********@***.***

PROFESSIONAL EXPERIENCE

**/**** – 11/2023 Ybarra Restaurant Group / El Toro Mexican Restaurants Clute, TX

Senior Service Dining Room Manager

Annual Sales Volume: 5 Million

• Responsible for all hiring and training of Front of the House staff at the Clute location.

• Cash control accountability within this very high-volume full-service restaurant.

• Accountable for all Front of the House counseling and documentation of associates.

• Relief Manager for Back of the House Operations.

• Introduced new Systems in Place for Front of the House Service staff and bussers that improved the operations.

• Introduce new systems of Labor Control Methods that aided in decreasing labor costs across the board.

• Aided the Unit by supporting the Staff with Budget information that helped the team make educated choices when scheduling.

07/2015 – 02/20220 Adair Restaurant Group / Los Tio’s Mexican Restaurant Sugar Land, TX

Training Store General Manager / General Manager / Asst. Manager

Annual Sales Volume: 2.5 Million

• Accountable for all areas of cost control and promoting the Unit to increase sales.

• Responsible for the development of the entire management team and manager trainees.

• Lead the Company in the direction towards a corporate culture that promotes performance.

• Increased sales over prior year since Period 2 Week 1 of 2019. We beat figures that were remodel sales prior. Sales increased 12%.

• Improved cleanliness and sanitation that has won this Unit a reputation of a clean facility. A score of 100 is still the last score from 2019.

• Very little turnover at the Unit during the transition change. Less than 3%

• Created and introduced tailor made systems for this concept that improved food cost, laborCosts, Better service through the means of improving the

Food Delivery System.

• Trained one Assistant Manager who can become GM. Assigned another candidate to train as a General Manager in July of 2018. Training new

Managers for new Store openings.

• Developing a Lead employee to become relief Shift Leaders for the Sugarland location.

• Developed a Kitchen Supervisor to become a Kitchen Manager with the ability to open the Unit

05/2011 – 12/2014 Landry’s Inc.Lighthouse Buffet / Specialty Restaurant Division Kemah, TX

Operations Manager, Full-Service Bar Manager, Facilities Manager

Annual Sales volume: 3.9 Million

• Food Cost, labor cost, repair and maintenance costs, customer service, cleanliness and sanitation

• Menu planning and engineering that achieved the best contribution margins through cost monitoring

• Hired and developed all hourly staff

• Assisted the corporate trainer with developing the management team as the unit’s training manager

• Promoted the restaurant and the entire Kemah Boardwalk property to help increase sales

• Introduced Buffet concept systems that improved this first-time free-standing buffet concept

• Created and implemented Systems in Place which led to Same-page-Management and better communication.

• Increased BOH efficiencies by introducing different food production techniques and cross training

• Created a BOH cleaning program that got this unit’s Department of Health score a 100% in 2012 and 2013

• Promoted the restaurant by capitalizing on surrounding events

• Decreased labor costs by utilizing the sales / volume method

• Assisted the GM with promoting sales and decreasing costs

• Interim GM for four months during 2013

EDUCATION

Bachelor ofScience Degree University of Houston Conrad Hilton School of Hotel and RestaurantManagement Houston, TX

• Certified in the Educational Institute of the American Hotel & Motel Association

• Hotel / Motel Sales Promotions (With Honors)

• Basic Sanitation

• Food and Beverage Controls

• Maintenance and Engineering (Facilities Management)

• Continuing education, San Jacinto College for the Culinary Arts for two semesters

SPECIAL SKILLS

• Skilled in the use of various types of POS systems and office systems (Micros, Aloha, Revention, Shift Notes, Hot Schedules, Restaurant 365, Toast, Panasonic, IBM, Windows20xx, eSysco, Jake’s Finer Foods, US Foods)

• Wine service presentations, instruction, training, and tastings

• Table-side cookery / presentations and fine dining management

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