General Manager Inventory Control

ORLANDO ACOSTA

214-***-**** ******@*****.***

PROFESSIONAL SUMMARY

Experienced restaurant management professional with an entrepreneurial mindset and a proven ability to build and lead high-performing teams. Passionate about delivering exceptional guest experiences, developing staff, and driving operational efficiency. Skilled in implementing training programs, optimizing food and labor costs, and enhancing customer satisfaction through quality service and strong leadership.

PROFESSIONAL EXPERIENCE

Muchacho Tex Mex Southlake, TX

General Manager July 2023 – Present

●Oversee daily operations, ensuring high standards of service and quality.

●Lead, train, and develop a strong team to provide an elevated dining experience.

●Manage financial performance, cost controls, and overall restaurant efficiency.

Kona Grill Dallas, TX

General Manager December 2019 – June 2023

Annual Sales Volume: $5.5M

●Led a team of 75, implementing operational systems to improve efficiency and service quality.

●Enhanced customer experience by implementing front-of-house (FOH) training programs.

●Reduced food costs to 23% through inventory control and staff training.

●Improved team satisfaction and retention by fostering a positive work culture.

●Increased Google reviews from 3.8 to 4.5 and OpenTable reviews from 3.5 to 4.2 through service improvements.

CRMG Investments Dallas, TX

Director of Operations July 2018 – November 2019

●Oversaw 9 Wingstop locations and a new opening, ensuring operational excellence.

●Built high-performing management teams through recruiting, training, and mentoring.

●Strengthened company culture by improving communication and setting clear expectations.

●Developed local community outreach and marketing strategies to drive sales growth.

Meso Maya Dallas, TX

General Manager November 2014 – June 2018

Annual Sales Volume: $8.5M

●Grew annual sales from $6M to $8.5M through training, marketing, and superior guest experiences.

●Led a team of 150 in an upscale Mexican dining environment.

●Developed a private event marketing strategy, adding an incremental revenue stream.

●Served as a training location for new managers and assisted in opening four additional locations.

●Controlled food and labor costs through training, inventory management, and staff cross-training.

●Awarded Operator of the Year among 43 Firebird Restaurants.

Cyclone Anaya’s Addison, TX

General Manager March 2010 – November 2014

Annual Sales Volume: $2.5M

●Promoted from Assistant General Manager to oversee full restaurant operations.

●Reduced food costs through improved inventory control and waste reduction.

●Optimized labor costs by cross-training staff and implementing scheduling efficiencies.

●Strengthened customer service through enhanced staff training programs.

●Launched a local marketing initiative to boost business.

ADDITIONAL EXPERIENCE

●Service/Kitchen Manager, Red Robin Arlington, TX March 2007 – February 2010

EDUCATION

●High School Diploma Odessa High School

●Coursework in Business Administration Odessa College

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