Culinary Multi-Unit General Manager

Shawn Cortez

Mesa, AZ ***** +1-520-***-**** ************@*****.***

Professional Summary

Accomplished culinary professional with 20+ years of experience managing multi-unit operations, including oversight of three restaurants generating over $3 million in weekly sales. Trained by renowned European chefs, with expertise in menu development, cost control, and staff leadership for teams of up to 35. Proven success in new restaurant openings, P&L management, and quality standards.

Work Experience

Multi-Unit General Manager

SSP America at Sky Harbor International Airport Phoenix, AZ July 2014 to Present

• Achieved $1.01M/week in sales by managing operations at Matts Big Breakfast using leadership and operational skills.

• Increased responsibility by transitioning to Four Peaks, managing $2.04M/week in sales and optimizing restaurant performance.

• Currently manage three restaurants for SSP, overseeing daily operations and ensuring consistent service standards.

• Drive $1.06M/week in sales at Phoenix Beer Company by implementing effective sales and operational strategies.

• Maintain $79K/week in sales at Scrambles and $65K/week at Ajo Al's Cafe by streamlining processes and monitoring performance.

• Managed and held accountable for all facets of day-to-day restaurant operations, excluding hiring, ensuring operational excellence.

General Manager

Hazelwoods 1st Place Sports Grill Phoenix, AZ

March 2013 to July 2014

• Manage staff by preparing work schedules and assigning specific duties, ensuring efficient daily operations.

• Determine staffing requirements and oversee interviewing, hiring, and training processes to build a high-performing team.

• Maintain all major budgets, including food, liquor, and labor costs, to optimize profitability.

• Achieve full P&L accountability and implement inventory controls to reduce waste and maximize margins. Regional Supervisor

Ponchos Mexican Buffet Phoenix, AZ

February 2000 to November 2012

• Planned, acquired, and opened multiple sites across Texas and Arizona, expanding company presence.

• Promoted to Regional Supervisor to elevate multiple locations to company standards, ensuring quality and consistency of Ponchos menu.

• Increased profits steadily each month over previous years by implementing operational improvements.

• Revamped and led regional training programs, enhancing staff performance and consistency.

• Promoted to General Manager with responsibility for total facilities management, including interviewing, hiring, purchasing, and vendor scheduling.

• Maintained full P&L accountability and implemented inventory controls to improve cost management.

• Hired as Assistant Manager in Arlington, Texas, and selected for Ponchos management fast-track program. Food and Beverage Director

TX Granbury, TX

November 1998 to November 1999

• Maintained all major budgets, including food, liquor, and labor costs, to ensure financial targets were met.

• Oversaw all catered functions on and off property, delivering high-quality service to clients.

• Reduced costs by 11% through strategic vendor negotiations, improving profitability.

• Designed and implemented marketing campaigns, resulting in increased profits.

• Scheduled quarterly employee training programs to enhance staff skills and service quality. Executive Chef

Tandy Corporation Fort Worth, TX

February 1997 to November 1998

• Researched and prepared proposal for Tandy Corporation Food Concept, supporting new business initiatives.

• Developed and opened new restaurants, prepared and maintained budgets, created menus, and controlled food and labor costs to ensure profitability.

• Instrumental in developing guidelines for hiring and training of kitchen staff, improving team performance.

• Established cost of goods and services, audited and reconciled inventory to maintain budget compliance. Executive Chef

Woodhaven Country Club Fort Worth, TX

July 1995 to February 1997

• Oversaw daily forecasting, annual budgets, and labor control to optimize kitchen operations.

• Managed and organized a full-service kitchen, including ordering, purchasing, and preparing perishable items, ensuring quality standards.

• Created and organized daily production sheets to streamline kitchen workflow.

• Improved quality and consistency of menu items, resulting in increased revenue and higher volume of clientele. Executive Chef

Radisson Plaza Hotel Fort Worth, TX

February 1992 to October 1994

• Oversaw food operations for a 540-room hotel with four outlets and lounges, managing annual food sales of $3M and maintaining food costs at 27.9%.

• Trained, motivated, and managed 35 kitchen employees, including an on-premise bake shop, to ensure high-quality food production.

• Assisted in developing the first southwestern restaurant for Rank Hotels, earning a 3.5-star rating from Dallas Morning News.

• Developed and promoted first cook to Sous Chef in another Rank property, supporting internal career advancement.

• Assigned to Task Force for Rank Hotels, organizing and opening restaurants in Toronto, Canada, and in Lawrence and Manhattan, Kansas.

• Assisted in the merger of a new property for Quorum (Rank) Hotel Management Company, Sheraton Grand, Houston, TX (Oct. 1994 to Jan. 1995).

Tournant Chef, Chef Saucier, and Sous Chef Trainee Hyatt Regency DFW, DFW Airport

October 1987 to February 1992

• Supported food operations for a 1,400-room hotel with four restaurants and three lounges, managing annual food sales of $14M and maintaining food cost at 26%.

• Assisted Executive Chef in daily kitchen operations, contributing to efficient workflow.

• Assisted with menu design, development, and presentation, enhancing guest dining experiences.

• Implemented and managed daily production processes to ensure consistent food quality. Education

Associate

Skills

Management Profit & Loss Restaurant Management Kitchen Experience Hotel experience Guest Services Facilities Management Senior leadership Budgeting Hospitality Multi- Unit Operations Purchasing Marketing Campaigns English Culinary Experience Cooking Forecasting Supervising experience Inventory Management Catering Recruiting Knife skills Kitchen Management Experience Food preparation Pricing Team development Restaurant experience Cost control Labor Cost Analysis Hotel Management Menu Planning Site Acquisition Food safety Banquet Experience Event Planning Vendor Negotiation Communication skills Certifications and Licenses

ServSafe

Driver's License

Additional Information

Authorized to work in the US for any employer

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