Vice President Team Member

Tampa, Florida ***** 786-***-**** ad5wub@r.postjobfree.com

SHANLEY CORTEZ

Senior operations executive boosts operational efficiency and service levels to drive sustainable growth across sectors. Cross-functional collaborator and proactive executive leader with skills in policy development, tactical planning and operational problem-solving. Knowledgeable about promoting stakeholder engagement and building consensus to drive change.

PROFESSIONAL

SUMMARY

SKILLS International Manager

Food Safety.

● ● HACCP Certified

VICE PRESIDENT OF OPERATIONS 02/2023 to Current

Capital Tacos

DIRECTOR OF OPERATIONS 06/2022 to 02/2023

Hana Group

WORK HISTORY

● Tex-Mex QSR based in Tampa with 15 corporate locations and 25 franchise locations. Oversee all aspects of restaurant operations to ensure a great team member and guest experience.

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Developed a strategy for growth. Focusing on franchise development and in store efficiencies.

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Scratch Kitchens, Developed new culinary concepts to include Asian, Greek to expand our catering offerings. Worked closely with culinary team to ensure a smooth launch.

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Set the standard for the brand. Uphold our standards in all locations to ensure a consistent delivery.

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Streamlined operations by identifying inefficiencies and implementing process improvements.

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Drove expansion into new markets by researching opportunities, evaluating risks, and executing successful entry strategies.

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● Increased profitability with cost control measures and revenue generation initiatives. Directly responsible for 4 large production kitchens who produce sushi, for large retailers

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● SQF Certified kitchens

● Each location received a SQF score of 97 or above

● Direct reports include 4 Kitchen Managers, 4 QA Managers and 4 Facility Managers

● HACCP Certified.

Developed and executed strategic plans to achieve organizational goals and drive sustainable growth.

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● Managed budgets and resources, optimizing allocation for maximum impact on DIRECTOR OF OPERATIONS 03/2019 to 06/2022

Reef Kitchens

AREA DIRECTOR 06/2017 to 01/2019

Chuy's

business objectives.

Oversaw daily operations across multiple departments, ensuring seamless coordination and efficient execution of tasks.

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Enhanced employee engagement by developing training programs, fostering a collaborative culture, and promoting professional development opportunities.

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Conducted regular performance reviews to assess team progress, providing constructive feedback and guidance for continuous improvement.

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● Hospitality organization, specializing in ghost/dark kitchens

● Opened 15 kitchens across Miami/Ft Lauderdale

● Opened 30 kitchens in multiple states to include: Los Angeles, Seattle, Colorado

● Developed multiple new culinary concepts from inception to launch.

● Worked with celebrity chefs to include Rachael Ray and Jeremy Ford. Responsible for a large commissary kitchen to include production, recipe adherence, labor goals

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Optimized food preparation processes, implementing time-saving techniques without compromising quality.

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● Direct reports included 4 executive chefs, 8 Sous Chefs, 4 Area managers Delivered exceptional customer experiences by implementing strategies focused on meeting evolving needs and expectations.

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● Monitored budget and utilized operational resources. Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.

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● Opened 6 locations throughout Florida and Texas

● Full service Tex-Mex concept with a bar focus.

Introduced new cocktails to the menu based on market research that became popular choices amongst customers.

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Created P&L workshops to further develop managers in the financial aspects of their business.

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Achieved higher employee retention rates by implementing effective team-building initiatives and employee development programs.

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Improved customer satisfaction ratings by reinforcing a customer-centric approach within the area teams.

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Developed high-performing teams through strategic recruitment, training, and performance management efforts.

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Increased revenue growth with the implementation of innovative marketing strategies and sales techniques.

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Reduced operational costs through careful budget management and resource allocation optimization.

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Monitored regional performance metrics, providing timely feedback and implementing corrective actions when necessary to ensure goals were achieved consistently across all locations.

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Created a culture of accountability among staff members by setting clear expectations regarding job responsibilities and performance goals consistent with company values.

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● Performed audits to reduce and control loss and meet internal audit and compliance SENIOR REGIONAL DIRECTOR 02/2016 to 06/2017

Ghirardelli, Orlando, FL

HOSPITALITY CONSULTANT 02/2015 to 01/2016

SRC Consulting, Miami, FL

DIRECTOR OF OPERATIONS 01/2012 to 02/2015

Red Lobster, Miami, FL

objectives.

Analyzed financial performance of area by monitoring budgets and expenses, reviewing financial statements and recommending appropriate actions.

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● Specialty full service concept, specializing in dessert and retail sales.

● Region included, Orlando, Atlanta, Chicago and Wisconsin.

● Oversaw redesign and layout for the Disney Springs location.

● $45 Million in annual sales.

● Worked with private owners, deli, QSR and full service restaurants.

● Developed training material to include, service standards and culinary.

● Helped owners set up and train on effective par levels, order guides and labor goals.

● Introduced new vendors to help further reduce food costs. Created new menus, limiting single use ingredients, prep and speed of service times.

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● HR and recruiting.

Accountable for all aspects of 10 full service nationally recognized large brand restaurants.

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I developed a culture that not only reflected the brand, but also gained the commitment from the management and team members in the vision of Red Lobster.

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● Actively role modeled and promoted the service culture. Established plans with consistent follow-up to measure financial goals and increase profitability.

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Staff development, I created a training program for high potential team members and management.

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Valencia, Orlando, FL

Paramedic

EDUCATION

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