É RICO

**** **** **** • Grapevine,T X ***** • ad3ez2@r.postjobfree.com • 817-***-****

Qualifications Profile

Highly accomplished manager and restaurateur ex cutive skilled at handling budgets, creating highly successful marketing strategies, and working with multiple properties.

In-depth understanding of today's trends athe restaurant market, including models, pricing, and sales trends.

Proven track record of using both innovat ve and established management methods to increase sales. Great leadership skills and excellent com nunicator with a solid reputation for accomplishing goals.

Skilledat developing brand recognition aid company image. Highly adept at communicating with clier ts and vendors.

Computer literate using Word, Excel, Pov erPoint, Access, Outlook, Adobe Photoshop, Alias, Micros, Aloha and mobile server.

Bi-lingual (English and Spanish)

Professional Experience

February 2016 to Present NOLA Brasserie General Manager: Salary: $70k + Bonus

Sales Volume: $25- $30k week.

Responsible for the Leadership ofentire restaurant: Hired and trained managerent tea n

Developed and implemented all m inagement strategies and budgets

Maintained PNL in a weekly

Dallas, TX

Developed marketing plan that included community, advertising, social media, outreach programs to local business, and mass media commun cations yearly plan

Average check of $25. pp

October 2011 to February 2016

Ci rison Corp. TGIF Restaurant AGM- Salary: $60k +Bonus

Sales Volume: $45- $67k week.

Plano, TX

Responsible for opening and closing duties ofthe restaurant:

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Hired and trained all personnel for the front o ft h e house

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Responsible for all the performance ofthe front ofthe house employees

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Developed and execute incentives for the front o f the house

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Developed a #1 team in the region

(Reason forLeaving:Company downs zing, advancement opportunities arelimited.)

September 2008 June 201! Mai Street Chop and Fish House Colleville, TX Managing Partner/General Manager

Sales Volume: $45-69k week.

(Upscale Steak and Seafood concept.)

Responsible for opening duties and runnin; the restaurant:

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Hired and trained all personnel for the front ofthe house and back of the house •

Developed and irplemented all the menu items

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Developed the alcohol beverage und wine list (296 wines)

Trained kitchen and front ofthe he use

Maintained PNL in amonthly basis and presented it in a quarterly basis

Developed a marketing plan that included community, advertising, and mass media communications Average check of $49.56 p

(Reasonfor Leaving: Sales were declir ing. The buildingneeded a lot ofrepairs. Jose and hispartners decided to close the restaurant.)

June 2007 to May 2008 Ferrari':Italian Villa Grapevine, TX Restaurant Manager- Salary: $55k

Sales Volume: $80-100k week

Responsible for opening duties of new rest aurant ni Grapevine;

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Hired and trained all personnel, mi inly in front of the house some back of the restaurant •

Developed the infrastructure and engineer the management of the restaurant

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Helped in the mass-marketing campaign and Grand opening

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Developed new wine list with over 150 wine list

Developed Flight'sBar, a unique cocktail lounge concept of Martini's and wine flights'

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Developed relationships wth all major hotels in the area, specially with meeting-planners. (Reasonfor Leaving: Jose was presented with an opportunity to own his own restaurant)

December 2005 to May 2006 United Way FitFuture Child Obesity Coordinator (Internship)

Fort Worth, TX

Serve as Coordinator in the Research andDevelopient ofa new Childhood Obesity Project

Responsible for the research of a new chilchood obsity project for the Health Committee of the United Way Tarrant County office. Organized and developed the research, which inclus ed:

Demographic and communityresearch

Searchedandcontact aroundthe countryfor successful obesity programs

Developed Community outreach programs and focus groups

Analyzed all the data to developed a program that c an fit the goals oft h eproject

Developed and created a team which included: the "WISD, principals o f study target schools, school health officials, Children Cook Hospital and satellite clinics, and thetop researche at UNTHealth Science Center of FTW toget initial approvalfor the program Developed presentation for FWISD and United Was Health Committees

Developed Marketing materials inEnglish and Spa ish

June 2001 to November 2003 Zsunami In

Irving, TX

Director of Business Development

Serve as Director of Business Developmentf o r thi: Advertising Consulting start-up.

Responsible for developing business relationships ;round the world, including Spain and other Spanish-speaking countries. Develop al collateralmaterials for the company. Organize :Il the projects and delegate to the proper vendor or client. Communicate with al levels including executives, clients, co-workers, and trainees.

Brought innovative marketing techniqies to the company.

• Successfully coordinate software appliations to the individual needs of each clien

I'ducation and Training

Bachelor of Fine Arts - 1990

George Wishington University, Washington, DC

Candidate: Master of Public Health (F ealth Management and Policy), University of North Texas Health Science

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