Alex Sanchez

Restaurant operations and business management professional with progressive leadership experience across independent restaurants, branded hotels, luxury resorts, and entrepreneurial ownership. Combines hands-on operational execution with corporate discipline, translating strategy into clear standards, accountable routines, financial controls, and consistent guest experiences. Experienced in team development, budgeting, labour and cost management, supplier coordination, service recovery, and performance analysis in fast-paced hospitality environments.

Co-owner at Davie Social Kitchen & Bar (2026-01 – Present)

• Lead the launch, operational development, and stabilization of the business, translating the ownership vision into practical systems, service standards, and daily operational priorities.
• Direct restaurant operations, budgeting, labour planning, recruitment, coaching, supplier relationships, and performance reviews while maintaining accountability for quality, cost control, and the guest experience.
• Establish corporate discipline through documented procedures, financial controls, compliance routines, management follow-up, and consistent execution across front- and back-of-house operations.
• Analyze sales, labour, purchasing, and operating costs to identify performance gaps, improve efficiency, and support sustainable profitability.

General Manager at Coast Coal Harbour Hotel (2023-07 – 2025-12)

• Directed financial and operational performance for a $90K monthly-revenue restaurant ($1.08M annually), overseeing P&L performance, labour, COGS, purchasing, inventory, scheduling, vendor management, and financial controls.
• Implemented cost-control and performance-management initiatives targeting labour improvement from 29% to 27.5%, food cost from 32% to 29.5%, and beverage cost from 25% to 22.5%, while supporting guest-count and average-cheque growth through pricing, menu, service, and operational strategies.

Restaurant Manager at Coast Coal Harbour Hotel (2022-06 – 2023-07)

• Supervised daily restaurant operations to achieve consistent performance, quality, cleanliness, and service expectations across each shift.
• Coordinated staffing, opening and closing controls, cash-handling procedures, inventory routines, and operational handovers to reduce execution gaps.
• Coached employees through clear expectations, in-the-moment feedback, and structured follow-up, reinforcing accountability and compliance with company standards.

General Manager at Harbor's Restaurant Steakhouse and Raw Bar (2020-07 – 2022-06)

• Directed restaurant performance across service, staffing, cost awareness, training, and guest relations, maintaining a visible leadership presence during daily operations.
• Strengthened the restaurant's reputation for attentive service by setting clear expectations, monitoring execution, and addressing operational issues promptly.
• Applied structured planning and management follow-through to balance immediate service demands with longer-term business priorities.

Assistant Manager at Solaz, a Luxury Collection Resort (2019-01 – 2020-01)

• Supported luxury food-and-beverage operations in accordance with brand procedures, service standards, and guest-experience expectations.
• Implemented staff training that strengthened product knowledge, service confidence, and consistency across the team.
• Assisted with shift leadership, task delegation, quality checks, and service recovery, ensuring details were executed accurately in a high-expectation environment.

Assistant Manager at Courtyard by Marriott (2017-12 – 2019-01)

• Supported daily operations while reinforcing brand standards, operating procedures, and disciplined shift execution.
• Assisted with recruiting, interviewing, hiring, onboarding, and employee development to maintain adequate staffing and operational readiness.
• Coordinated team priorities, monitored service delivery, and escalated operational risks promptly to support consistent performance.

Dual Diploma in Business Management and Hospitality Management – Cornerstone Community College of Canada (2023-03)

Diploma in Business Management – La Salle University (2019-07)

Bachelor's Degree in Management and Operation of Gastronomy Services – La Salle University (2018-07)