Restaurant Operations & Regional Management Leader

ALEJANDRO RAMOS

SUMMARY

Accomplished restaurant manager with over 10 years of experience in operations, customer relations, and inventory control. Proven ability to train and motivate staff, optimize cash flow, and ensure high standards of quality and safety. Skilled in menu selection, vendor management, and promoting business through community engagement. Seeking to leverage extensive restaurant management expertise to contribute to a dynamic establishment.

WORK EXPERIENCE

2000-Present

CAPTAIN/SERVER

Santa Monica

Michaels Restaurant

• Guided patrons through menu selections, recommended signature dishes, and ensured timely and accurate order fulfillment.

• Elevated guest check averages by strategically upselling supplementary food and beverage items.

• Maintained a consistently welcoming and attentive dining experience through regular table visits.

• Provided dedicated support to the bartender and lounge staff.

• Managed inventory counts and replenished necessary supplies.

• Managed inventory counts and replenished necessary supplies. 2011-2014

REGIONAL MANAGER

Pico Rivera

Blizzberry Yogurt-

• Multi-Site Oversight: Manage daily operations and performance metrics across all branch locations or facilities in the assigned region.

• Financial Management: Build, monitor, and manage regional budgets, P&L reports, and cost- reduction strategies to maximize profit.

• Team Leadership: Coach, mentor, and evaluate local site managers and staff; lead regional hiring and training initiatives.

• Process Improvement: Standardize operating procedures, analyze efficiency gaps, and implement corrective action plans.

• Compliance & Safety: Ensure all regional branches strictly follow local, state, and federal business laws, safety rules, and company policies. 2008/2011

MANAGER

Pico Rivera

Rubios Restaurant-

• Oversaw all on-site restaurant operations, including ambiance and menu curation.

• Directed key operational areas encompassing customer relations, vendor management, and inventory control.

• Specialized in onboarding and motivating new team members, clarifying their roles and responsibilities.

Los Angeles, 90004, 323-***-****, **********@*****.***

• Managed daily cash flow to ensure all weekly expenditures were met.

• Maintained accurate accounting records for employee payroll and restaurant sales summaries.

• Contributed to business promotion through active engagement in community events.

• Forecasted daily food requirements and placed corresponding orders with suppliers.

• Procured necessary utensils and coordinated with merchants for regular supply replenishment.

• Recruited personnel for diverse roles based on required skill sets.

• Developed and delivered comprehensive training programs for new staff, outlining responsibilities and professional conduct.

• Supervised kitchen operations to guarantee adherence to quality and safety

• Cultivated a positive and harmonious environment for both staff and patrons.

• Developed and managed staff work schedules and shift rotations. 2004-2008

GENERAL MANAGER

Van Nuys

Cano's Oaxaca Restaurant

• Directed all in-house restaurant aspects, from interior design to menu planning.

• Managed critical operational facets including client relations, vendor partnerships, and inventory oversight.

EDUCATION

Cal State Northridge

Bachelor-Graphic Design

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