Restaurant General Manager

MAX SAGASTIZADO

**** ****** ******, ****** ** ***07

**********@***.***

240-***-**** (mobile) 301-***-**** (home)

OBJECTIVE___________________________________________________________________

I am in search of a challenging General Manager position that will enhance my management experience, allowing me the opportunity to create positive results and positive impact to bottom line.

EXPERIENCE

2008 - 2011 Extra Virgin Italian Restaurant Arlington, VA____________________

General Manager

In charge of: restaurant operations, marketing, profit and loss statements.

2007 – 2008 R B Properties Inc. Washington, D.C.____________________

General Manager Sea Catch Restaurant

Responsible for P&L, Operations of: Marketing, special events, banquets and catering events. Unit sales of 5.0 million dollars per year. Five managers under my supervision. Balanced costs to under budget first year, kept them consistent in line throughout the year.

2006 - 2007 Star Restaurant Group Washington, D.C.____________________

General Manager Red Sage and Zola - Unit Sales of 8 million dollars

Responsible for P&L, unit operations, execution of banquets, special events and catering events. Balanced costs to under budget first six months and kept them consistently until the closing of the unit.

Helped managing the complex of three operations: restaurant, café, banquets, and staff scheduling and outside catered sales to business with six managers under my supervision.

2003 - 2006 Restaurant Associates Washington, D.C.____________________

General Manager Nick & Stef Steakhouse MCI Center, Director of Food/Beverage at Panevino Embassy Suites - Unit sales of 4 million dollars

Duties include financing, budgeting, control and management of profit and loss statements, internal audits, marketing, managing several client accounts, A/P, A/R, and purchasing.

Hiring/termination of management/staff, interviewing, scheduling, process annual and biannual performance and salary reviews, and coordinate/execute banquet and catering events.

2000 - 2003 Chevy’s Fresh Mex Arlington, VA____________________

General Manager - Unit Sales of 4.5 million dollars

In charge of: restaurant operations, marketing, profit and loss statements.

1996 - 2000 Houlihan’s Restaurant Group Kansas City, MO_____ ______________

General Manager: Phinea's Steakhouse, Charlie's Place American Restaurant, and J. Gilbert's Steakhouse - Unit sales of 5 million dollars.

Reinforced methods of operations with all GM’s in the J.Gilbert’s concepts in CT, OH, and also opened a new unit in McLean, Va.

1985 - 1995 Casa Maria Mexican Restaurants DC/MD/VA____________________

General Manager: J.W. Marriott, Key Bridge Marriott Hotels, 700 Water Street Grill and El Torito Mexican Restaurants - Unit sales of 2.5 to 5 million dollars

General Manager for restaurants and in charge of operations, marketing, catering, room service, banquets and P&L.

EDUCATION__________________________________________________________________

Bachelor of Science in Engineering Agronomy at National School of Agriculture. Fluent speaking knowledge of Spanish and Portuguese fluently with a passive knowledge of Italian and French.

COMPUTER SKILLS____________________________________________________________

Windows Platforms, Microsoft Office, email applications and user knowledge of the Internet. POSI, Squirrel, Sage, and similar POS platforms used in the hospitality industry.

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