ROBIN RODRIGUEZ

*** ********** ** #***, *** FRANCISCO, CA, 94103

415-***-**** adx51v@r.postjobfree.com

PROFESSIONAL EXPERIENCE:

**/**** – 07/2022 Bunmee San Francisco, CA

General Manager

● Annual Sales Volume: $6 Million - $7 Million

● Hired in as General Manager in 02/2022 for counter-service Vietnamese Eatery to reopen Market St location post-pandemic

● Oversaw team of 35

● Created and implemented a store transfer system using Restaurant 365. Centralized production of sauces and marinades to send out to 6 locations throughout San Francisco

● Tracked week over week P&L reporting to ownership using Heartland KPI, and daily sales/ labor with Heartland POS

● Established par system, responsible for all ordering

● Conducted weekly inventory and conciliation using PlateIQ

● Maintained food cost 19%, and labor cost 20% at or below target

(Reason for looking: Pandemic related lay-off. Sales didn’t return to pre-pandemic as projected- Took the last year of to travel)

11/2019 – 08/2020 Elior North America San Francisco, CA Manager of Operations

● Annual Sales Volume: $10 Million - $12 Million

● Hired in as Manager of Operations for contract dining services with the California Academy of Sciences. Oversaw 4 restaurants, catering, and kids café

● Oversaw team of 100

● Managed wholesale and retail pricing and strategy

● Distribution development of third-party logistics

● Responsible for P&L across multiple units

● HR and performance management, scheduling, inventory, and staffing

(Reason for leaving: Laid off due to Covid)

08/2017 – 08/2019 Tartine San Francisco, CA

Regional Operations, General Manager

● Annual Sales Volume: $8 Million - $10 Million

● Hired in as General Manager in 08/2017 for counter-service Bakery and Café

● Oversaw team of 50

● Equipment acquisition, repair and maintenance for multiple locations

● Set up distribution for Bay Area from 2

● Assisted HR team with labor law compliance, FMLA, and Workers Comp claims

● Designed and implemented vendor tracking systems of COGS, and daily submission of invoices to accounting

● Consistently maintained food cost 20%, and labor cost 19% at or below target

● Wrote all budgets and P&L for 1st year

● Worked with multiple platforms: CTUIT, Compeat, Cogswell, Toast, Plate Iq, Parsey, Xtrachef, Stratex

(Reason for leaving: Company went through management restructure, eliminated regional roles and transitioned to hourly)

06/2015 – 08/2017 The Plant Café Organic San Francisco, CA General Manager

● Annual Sales Volume: $4 Million - $5 Million

● Hired in as General Manager for counter-service restaurant with contemporary organic California cuisine and Asian inspired flavors

● Oversaw team of 35

● Assisted with hybrid model split between café and full-service restaurant with bar

● Consistently maintained food cost 20%, and labor cost 18% at or below target

● Responsible for payroll, onboarding, scheduling, and inventory

● Redesigned menus with CDC, redeveloped points of service for FOH

● Worked with CTUIT, Schedulefly, Seatme

(Reason for leaving: Company restructured, closed 2 restaurants, returned to previous business model) 02/2014 – 03/2015 Oola San Francisco, CA

General Manager

● Annual Sales Volume: $2 Million - $3 Million

● Hired in as Sommelier in 02/2014

● Promoted to General Manager in 08/2014

● Oversaw team of 20

● Managed Wine Cellar, developed monthly wine seminars, led staff food and wine training

● Submitted daily financial and weekly by the glass order reports

● Set weekly team financial goals

● Developed systems including ‘Touch every table’ philosophy

(Reason for leaving: Restaurant closed)

ADDITIONAL EXPERIENCE:

04/2008 – 01/2014 Nectar Wine Lounge San Francisco, CA General Manager

EDUCATION:

B.A., Economics University of Wisconsin Madison, WI Court of Master Sommeliers: First Level Sommelier

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