Customer Service General Manager
Resume:
FRANCO
ANTONIO
CACHO
SUMMARY
Successful Front Of The House & Back Of The House Professional with a blend of creativity, passion for food & beverage, & Guest Relations. Works well as a dynamic leader and team player in high-pressure settings. Motivated Working General/Operations Manager & Executive Chef, offering 24 years of experience in the Food & Beverage Industry. A Professional focused on high standards concerning Operations throughout all departments, while maintaining profitable margins & driving sales, with Superior communication and leadership abilities. SKILLS
francoantoniocacho@
gmail.com
Henderson, NV 89074
• Performing Arts Director
• Retail
• Proficient in Microsoft Office
• Event Coordination
• Event Management and Promotion
• Branding
• Budget Development
• Vendor Sourcing
• Policy/Program Development
• Operations Management
• Operations Start-Up
• Proficient in Microsoft Office
• Proficient in POS Systems: Micros,
Touch Bistro, Clover, Focus, Toast, &
Aloha
• Project Planning
• P&L Management
• Labor Cost Controls
EXPERIENCE
General Manager – Grand Restaurant Group, Escondido, CA Jun 2022 – June 2023
• Trained employees in duties, policies, and procedures.
• Recruited, interviewed, and hired qualified staff for open positions.
• Created schedules and monitored payroll to remain within budget.
• Supervised employees through planning, assignments, and direction.
• Recruited, trained, and empowered employees to achieve key performance indicators.
• Tracked monthly sales to generate reports for business development planning.
• Administered employee discipline through verbal and written warnings.
• Managed inventory levels and conducted corrective action planning to minimize long-term costs.
• Guided management and supervisory staff to promote smooth operations.
• Conducted employee evaluations to provide adequate feedback and recognize quality performance.
• Led employee evaluations with constructive feedback to boost performance.
• Delivered exceptional client experiences through hands-on leadership of associates and managers.
• Directed safety operations and maintained clean work environment to adhere to C
FDA and OSHA requirements.
• Complied with company policies and government regulations to prevent and detect rule violations and protect organization from fines and lawsuits.
• Designed sales and service strategies to improve revenue and retention.
• Enhanced operational performance by developing effective business strategies, systems, and procedures.
• Prepared staff work schedules and assigned team members to specific duties.
• Delegated work to staff, setting priorities and goals.
• Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
• Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
• Implemented successful business strategies to increase revenue and target new markets.
• Mitigated business risks by working closely with staff members and assessing performance.
• Coordinated and directed activities of businesses or departments concerning production, pricing, and sales.
Executive Chef/Owner – Phoenix Orchid Catering, Wildomar, CA Jul 2011 to Current
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation, and safety issues.
• Prepared operational reports and analyses and made appropriate changes about progress and negative trends.
• Maintained updated knowledge of local competition and restaurant industry trends.
• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering.
• Regularly interacted with guests to obtain feedback on product quality and service levels.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Always implemented safe food handling procedures & regulations.
• Driving sales.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Operations Consultant - Savage Chef Bar & Grill, Temecula, CA Feb 2022 to Jun 2022
• Increased operations efficiency through execution of improvement processes.
• Utilized well-honed skills to swiftly adapt and refocus with changing project priorities.
• Managed meetings with clients and other stakeholders to ensure the distribution of key information and encourage the sharing of ideas.
• Directed daily operations of departments, coordinating interdepartmental project activities.
• Presented findings to management and executive leadership and fielded questions to help refine strategies.
• Researched, analyzed, and solved revenue management questions, including forecasting and inventory.
• Tracked project costs and status, reported on risks, and made recommendations on corrective actions.
• Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
• Demonstrated leadership by making improvements to work processes and helping to train others.
• Prioritized and organized tasks to efficiently accomplish service goals. Area Manager - Dunkin’ Brands, Dana Point, CA Oct 2021 to Jan 2022
• Supervised business functions, employee staffing, customer retention and financial accountability for stores.
• Promoted positive customer service experiences by promptly resolving conflicts.
• Evaluated schedules, orders, and forecasts to plan processes and meet timetables.
• Implemented training initiatives to coach staff on best practices and protocols for enhanced profitability.
• Supervised 200 employees, ensuring optimal productivity.
• Inspected production, quality control and maintenance reports to detect and address production problems.
• Revitalized underperforming teams and transformed profitability and productivity through targeted training.
• Streamlined operational efficiencies by successfully hiring top talent driving productivity.
• Coordinated preventive and predictive maintenance programs to maintain optimal equipment functionality.
• Boosted revenues by delivering effective sales training, issue resolution techniques and staff mentoring.
• Conferred with technical and administrative staff to devise and implement corrective actions.
• Streamlined operations while administering all reporting and compliance procedures for site consisting of 14 managers and 200 total employees. Operations Consultant – Casa Del Sol, Irvine, CA Jan 2021 to Aug 2021
• Increased operations efficiency through execution of improvement processes.
• Managed meetings with clients and other stakeholders to ensure the distribution of key information and encourage the sharing of ideas.
• Stayed abreast of local, state, and federal regulations impacting corporate compliance.
• Presented findings to management and executive leadership and fielded questions to help refine strategies.
• Researched, analyzed, and solved revenue management questions, including forecasting and inventory.
• Tracked project costs and status, reported on risks, and made recommendations on corrective actions.
• Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
• Prioritized and organized tasks to efficiently accomplish service goals. Interim District Manager – Fish District, Aliso Viejo, CA Sep 2018 – Oct 2019
• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary.
• Created and managed budgets for operations and capital equipment
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
• Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction.
• Cogs & Labor 35-42%
• Assisted customers in placing special orders for large-scale events such as weddings and private events.
• Implemented safe food handling procedures.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Achieved and exceeded performance, budget, and team goals.
• Maintained updated knowledge of local competition and restaurant industry trends.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
• Driving sale
• Drove district growth through program quality, sales initiatives, and customer service.
• Mentored team members by demonstrating best practices for sales and customer service.
• Worked with direct reports to develop and implement action plans, improving operating results.
• Developed and enhanced sales and merchandising programs, positively impacting bottom-line profitability with strong growth.
• Maximized branch revenue by optimizing daily operations.
• Cultivated positive rapport with associates and team leadership.
• Prepared locations for audits by analyzing marketing and inventory reports.
• Resolved customer complaints regarding sales and service.
• Evaluated budget plans and current costs to project trends and recommend updates.
• Supported sales team members to drive growth and development.
• Built sales forecasts and schedules to reflect desired productivity targets. Executive Chef/General Manager – Gohan Japanese Bistro, Tustin, CA Aug 2011 to Dec 2013
• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary.
• Created and managed budgets for operations and capital equipment
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
• Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction.
• Cogs & Labor 37-45%
• Achieved and exceeded performance, budget, and team goals.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
• Driving sales
Executive Chef/General Manager – Rapture, Charlottesville, VA Jun 2007 to Mar 2011
• COGS & Labor 40-47%
• Re Grand Opening & Rebranding.
• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary.
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation, and safety issues.
• Led shifts while personally preparing food items and executing requests based on required specifications.
• Achieved and exceeded performance, budget, and team goals.
• Successfully reduced the restaurant's annual food and labor costs by 10-15 % through proper budgeting, scheduling, and management of inventory. Choreography and Dance Instructor – Appluz, El Cajon, CA Jan 2005 to Mar 2007
• Taught jazz, lyrical, contemporary modern, hip-hop, dance for fitness & theatre dance
• Office procedures & banking
• Choreographed and directed musicals and dance concerts.
• Marketing
• Assisted with building the company & operational Startup.
• Driving sales
Sous Chef – Sushi Boat, Temecula, CA May 2004 to Jan 2007
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary.
• Maintained a skilled kitchen staff by properly coaching, counseling, and disciplining employees.
• Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction.
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation, and safety issues.
• Achieved and exceeded performance, budget, and team goals.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. VOLUNTEER EXPERIENCES
• Charity/Fundraisers i.e. Helping Hands & Children's Whisper
• Homeless shelters, Restart Centers, & G.S.A/gay straight alliance EDUCATION AND TRAINING
High School Diploma:
President William Mckinley High School
Honolulu, HI
GPA: 3.4
Some College (No Degree):
Dance and Performing Arts
Mount San Jacinto Community College
San Jacinto, CA
GPA: 3.5
REFERENCES
Tammy Brown – Community Manager with SRG Residential: 951-***-**** Charles and Jisun Lee – Former owner of Gohan Japanese Bistro: 949-***-**** / 949-***-**** David Lee – Operations Manager/Partner with Dunkin’ Brands: 424-***-**** Beverly Swanson – Phoenix Orchid Client: 909-***-**** C
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