General Manager Assistant
Resume:
Rick Guerra
San Jose, CA *****
Phone: 408-***-**** Email: **********@*****.***
Education:
Stanford University Palo Alto, CA Bachelor of Arts in Political Science
California Culinary Academy San Francisco, CA
*Advanced courses in Restaurant Business, Menu Planning, Production and Safety/Sanitation
05/2021 – Present The Village Pub Restaurant
Woodside, CA
Assistant General Manager
Annual Sales Volume: $10.5+ million
Michelin Starred Restaurant
Hired as Assistant General Manager
Managing 30+ employees, FOH
Oversee On boarding and Training of new Team Members, Run floor during Service, Participate in Payroll & time Keeping
10/2018-01/2020 Scratch Restaurant Mountain View, CA
General Manager
Annual Sales Volume: $3.5+ million
Highly rated American Restaurant
Hired as General Manager
Managing 40+ employees, FOH and BOH
Oversee Chef, Sous Chef, and 2 Restaurant Managers; Beverage Program and wine list; Inventory controls; Labor cost
Oversee entire operations for high volume restaurant including full P&L responsibility, cash controls and Bar Program
2017 – 12/2017 Tomato Thyme Restaurant San Jose, CA
General Manager
Annual Sales Volume: $3+ million
Upscale family friendly popular neighborhood bar and eatery lunch, dinner and brunch, catering and special events
Hired as General Manager
Managed 35 employees, FOH and BOH
Managed Beverage Program and wine list
Oversaw entire operations for high volume restaurant including full P&L responsibility, cash controls and Bar Program
(Reason for leaving: Restaurant was going through transition and future was uncertain. Left to take time to find long term career opportunity and while taking that time was also doing restaurant consulting for a friend. Desire to work for solid corporate company with structure, career growth and benefits in San Jose.)
2016 - 2017 LeBoulanger Bakery & Cafe Los Altos, CA
General Manager
Annual Sales Volume: $1.8+ million
Bay Area’s premier bread bakery offering a wide variety of award-winning breads, pastries and gourmet coffees in Old-World style establishments. Featuring Café with additional specialties in Catering and Wholesale.
Hired as General Manager, oversaw Café and Catering operations
Managed 35 employees, FOH and BOH
Implemented new menus and oversaw all aspects of Café operations
(Reason for leaving: Former colleague reached out about opportunity with Tomato Thyme with promise of growth.)
2015 – 2015 Faz Restaurant Group Danville, Sunnyvale and San Jose, CA
2012 – 2013
2003 – 2006
General Manager / Chef Manager
Annual Sales Volume: $3.5+million
Hired as General Manager of Faz Restaurant at the Sheraton property in Sunnyvale
Responsibilities included but not limited to coaching, training staff, F&B meetings, scheduling, management of Wine and Beverage Program and actively promote marketing ideas
Rick Guerra Resume
Page 2
Rehired as General Manager for new Faz Restaurant & Bar in San Jose, CA
Oversaw pre-opening, hiring and training process
(Reason for looking: Ownership doesn’t have clear vision for the future limiting my growth opportunities.)
2013 – 2015 Eurest Dining Services (Compass Group) Palo Alto, CA
Director of Food Service
Annual Sales Volume: 3+ million
Hired as FOH Café Manager for Café at Hewlett Packard Headquarters in Palo Alto
Promoted to Director of Food Service to oversee Multi-Units at Hewlett Packard Headquarters and Moffett Towers
Responsible for all In-House Catering, Campus Events, Kiosks and Fine Dining
Responsibilities included but not limited to weekly reporting, weekly numbers, food cost, labor cost and implementing marketing plans
Eurest Dining Services contract was in jeopardy when hired and successfully kept client happy and retained business for organization by retraining staff at kiosks and outlets, improving guest service and implementing organization of training
Led team and maintained good results during successful refresh and service transformation at corporate headquarters
Selected to oversee 2 accounts
Recognized for keeping standards high across outlets
(Reason for leaving: Living in the Bay Area is expensive, and Faz Restaurants offered to bring him back at a much higher salary and in San Jose where he lives and couldn’t afford to pass up opportunity.)
2013 Hotel Paradox Santa Cruz, CA
Director of Food & Beverage
Annual Sales Volume: 2+ million
Trained and implemented Action Plan for In-Room Dining, Banquet Services, and new full Bar Service
Hired and developed opening team including Key Management positions
Planned and executed Grand Opening events and all Private events including Pool/Cabana space
Worked with Senior leadership on P & L management and Marketing Strategies
Additional Experience:
2010 – 2011 Quattro at Four Seasons Hotel Palo Alto, CA
Assistant Restaurant and Bar Manager
Annual Sales Volume: $5+ million
*Sophisticated yet playful dining experience in the heart of Palo Alto located in the Four Seasons Hotel offering Italian specialties featuring fresh California ingredients featuring wine list of over 300 bottles.
2006 – 2009 Park Place at Cypress Hotel ( Kimpton Hotel Group) Cupertino, CA
Restaurant General Manager
Annual Sales Volume: $4+ million
*Upscale dining serving New American plates & includes an outdoor space complete with cabanas and fire pit.
Culinary Experience Highlights:
Bon Appetit Management Company, General Manager, Dominican College in San Rafael. Started as Executive Chef at Bethany account, then became General Manager. In charge of ensuring 100% contract compliance with our client. Implemented company policy in areas of budgeting, catering services, and facility maintenance. (7/95-10/98)
Dal Baffo Ristorante, Menlo Park, CA. Saute Chef. Apprenticed with European Chefs in Classical preparation and techniques. Cooked and executed Italian and French cuisine for local, fine dining clientele. (’89-’90)
Auberge du Soleil, Rutherford, CA. Lead sauté at lunch. World Class Four star dining in the heart of Napa. We would serve 75-100 for lunch during the busy summer tourist season. (’88)
Stanford Park Hotel, Menlo Park, CA. Began as a breakfast cook,
then quickly advanced to sauté and banquet cook. (’86-’87)
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