Mario A. Roque

adzf30@r.postjobfree.com • 310-***-**** •

Restaurant General Manager

Exceptionally driven restaurant manager with 25+ years’ experience and success operating a variety of dining establishments. Innovative, positive, and extremely attentive to detail. Confident directing all aspects of vital front and back of the house duties, as well as staff supervision. Proficient in team building, training, and upholding exemplary customer service standards. Proven expertise in:

• POS Systems Operation

• Budget Development

• World Class Customer Relations

• Purchasing and Inventory Control

• Staff Scheduling and Recruitment

• Safety and Sanitation Policies

• Food and Kitchen Safety

• Staff Leadership and Training

PROFESSIONAL EXPERIENCE

Red Lobster. Hollywood Florida. 08/2021 to present FOH Service and Sales Manager

Manage staff at a medium/high-traffic restaurant. H&R responsibilities, Interviewing, hiring, evaluation and training new employees as well as new manager candidates. Conduct weekly and monthly inventories as well as weekly ordering, and budget analysis and action plan to achieve food and labor goals. Hotschedules expert for FOH and BOH employees. Promote positive work atmospheres to encourage employee morale and retention. Lead by example through demonstration of genuine, exceptional customer service. Hands on coaching utilizing The One Minute Manager book as an inspirational reading. Key Contributions:

Formally acknowledged by executive leadership for outstanding staff supervision, as well as improving employee morale and efficiency.

Paradies Lagardere Dining Division – Los Angeles, California Multi-Unit Food and Beverage General Manager. May 2016 to December 2019 Direct vital FOH & BOH operations for LAX restaurants including Petrossian Caviar and Champagne, James Beach, Scoreboard, and Cantina Laredo.

Manage staff at four high-traffic restaurants to ensure productivity, quality, and customer service standards are being met. Conduct hiring process including interviews, training, and evaluations. Perform inventory, ordering, and budget control checks. Promote positive work atmospheres to encourage employee morale and retention. Lead by example through demonstration of genuine, exceptional customer service. Key Contributions:

Formally acknowledged by executive leadership for outstanding staff supervision, as well as improving employee morale and efficiency.

Buffalo Wild Wings – Northridge, California

Front-of-House Manager, 2014 to 2016

Played key role in opening of new Buffalo Wild Wings location that ensured restaurant was poised for future success.

Directed all aspects of hiring process and built team of seventy employees. Supervised, scheduled, and evaluated staff while ensuring proper protocols and procedures are followed. Created safe dining experience and working environment to reduce risk of accidents and injury. Displayed outstanding customer service skills to gain both employee and patron retention. Key Contribution:

Developed interactive, fun team building activities to educate staff on achieving and exceeding revenue targets.

Chili’s Grill & Bar – Antelope Valley, California

Manager, 2005 to 2014

Active player in opening and operation of three Chili’s Grill & Bar restaurants throughout the Antelope Valley area.

Ordered and purchased restaurant supplies including food, beverages, and equipment. Completed inventory control, created staff schedules, and directed team members on current operations. Monitored food preparation, serving techniques, and customer service skills to ensure standards were maintained and exceeded. Ensured safety and sanitation policies were thoroughly understood and practiced. Directed aspects of hiring process including interviews, training, and evaluations. Key Contribution:

Achieved highest employee retention rate in region due to positive staff leadership and mentoring. Diaghilev at Wyndham Bel Age Hotel – West Hollywood, California Fine Dining General Manager, 2004 to 2005

Managed prestigious, Franco-Russian fine dining restaurant at a luxury hotel. Interviewed, hired, and trained new employees on restaurant protocols and standards. Oversaw food preparation, presentation, and serving etiquette. Organized unique events including receptions, corporate luncheons, and other extraordinary events. Consulted with patrons to ensure satisfaction and promote customer loyalty.

Key Contribution:

Received positive reviews from patrons and executives commending outstanding customer service skills.

Crustacean Restaurant

Fine Dining General Manager, 2001 to 2004

Managed prestigious, French Vietnamese – Beverly Hills, California Interviewed, hired, and trained new employees on restaurant protocols and standards. Organized extraordinary events including receptions, corporate luncheons, and other special events. Consulted with patrons to ensure satisfaction and promote customer loyalty. Promoted the business through participation in and sponsorship of community events. Key Contribution:

Year 2001 wrote a Fine Dining Room Sequence of Service Book for Crustacean restaurant in Beverly Hills.

Hotel Casa del mar. Santa Monica CA

Food and Beverage Assistant Manager, 2000 to 2001

Interacted positively with customers while promoting hotel facilities and services. • Organized special events in the restaurant, including receptions and corporate luncheons. • Promoted a positive atmosphere and went above expectations to guarantee each customer received exceptional food and service. • Trained new employees. • Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards. • Demonstrated genuine hospitality while greeting and establishing rapport with guests The Regent Beverly Wilshire Hotel. Beverly Hills CA Lobby Lounge Supervisor, 1997 to 2000

Made and confirmed reservations. • Recommended top dining and entertainment options for guests in the Beverly Hills, CA area. • Answered telephone calls and responded to inquiries, using correct salutations and telephone etiquette. • Assigned patrons to tables suitable for their needs and according to rotation. • Responsible for coordination of up to Twenty-five employees in a restaurant with capacity of 200. • Trained new employees • Maintained adequate supplies of items such as clean linens, silverware, glassware, dishes, and trays • Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.

EDUCATION AND CERTIFICATION

Bachelor’s Degree, Classical Piano Performance School of Music

Cordoba, Argentina

Coursework, Marketing, Accounting, and Cost Control & Business Administration, Communications, and Accounting

National School of Commerce La Rioja,

Argentina

ServSafe Food Certification, (expired 2025)

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