General Manager Assistant

Fernando Escamilla

**** ********* ****.

Houston, TX 77082

713-***-**** ad1zt6@r.postjobfree.com

**/****- **/**** *** Frisco's Double Eagle Steak House Houston, TX General Manager

Annual Sales Volume: $10 million

• Hired as Assistant General Manager

• Worked as interim General Manager for 4 months in the absence of the General Manager.

• Oversaw overall operation of restaurant.

• Opened 3 new restaurants during time with company, this included a BBQ concept and a fine dining Mexican restaurant.

• Food cost maintained at 28% through training, proper portioning, following recipes and spec sheets, inventory management, thoroughly training all staff on the menu in an effort to control waste.

• Maintained labor cost at 17% through scheduling according to forecasted sales, cross training and cutting back on staff during slow periods.

• Liquor, beer and wine cost maintained at 21% through training, conducting bi-weekly inventory, ensuring bartenders utilized jiggers, conducting pour tests and holding bartenders accountable.

• Coordinated and followed up with MIT training program.

• Accountable for profit and loss plans of the corporation as well as quarterly budgeting.

• Planned and coordinated marketing events to continue sales growth each year.

• Brought best guest service satisfaction in the company.

• Won award for best new restaurant in the area for food and service.

• Helped to develop new menus, recipes, and new systems.

• Developed key hourly employees to management.

• Oversaw a staff of 80 team members.

(Reason for leaving: Took time away after passing of mother; upon return was offered position in North Carolina)

05/2011-08/2018 Stoney River Legendary Steaks Chesterfield, MO General Manager

Annual Sales Volume: $7 million

• Hired as the General Manager to turn around failing restaurant.

• Implemented in-room dining services and menu for attached Drury Hotel.

• Responsible for overall operation for dinner service only restaurant.

• Opened 3 new restaurants during time with the company.

• Maintained food cost at 29% through training, proper portioning, following recipes and spec sheets, inventory management, thoroughly training all staff on the menu in an effort to control waste.

• Labor cost maintained at 17.5% through scheduling according to forecasted sales, cross training and cutting back on staff during slow periods.

• First year increased profits by 20% and by 5% each consecutive year thereafter.

• Restaurant ranked #1 in company for overall Guest Satisfaction.

• Full P&L responsibility, budgets, and turnover.

• Produced best PPA in company in 2016-2018 years.

• Increase YOY sales by an average of 6%.

• Implemented and executed employee’s motivation program.

• Taught a high impact coaching class during training to all management and key employees.

(Reason for leaving: Company was sold to J. Alexander Restaurants, and they brought their own people in) 09/2007-05/2011 Copeland's of New Orleans Shreveport, LA General Manager

Annual Sales Volume: $6.5 million

• Hired as the General Manager

• Responsible for overall operations of restaurant.

• Full P&L responsibility, budgets, and turnover.

• Implemented and executed employee's motivation program.

• Ranked #1 on overall guest satisfaction in the region.

• Recognized as Store of the Quarter for 4 consecutive quarters.

• Opened 4 new restaurants during time with company.

• Turned around failing stores for the company.

• Recognized as General Manager of the Year in 2009 and 2010.

(Reason for leaving: Recruited by former president of Copeland's to Stoney River) Additional Experience:

11/2000- 09/2007 TGI Friday's Indianapolis, IN

General Manager

Education:

University of Mexico Mexico City, MX Bachelor of Business Administration in Business Administration

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