Cristina Vizuet

Dynamic and goal-oriented Restaurant Management Professional with over 18 years of experience leading high-volume operations, optimizing financial performance, and driving market-level growth. Proven track record in multi-unit leadership, standard operating procedures (SOP) compliance, P&L management, and team development. Exceptional ability to build high-performing teams, drive community engagement, and maintain peak service and sanitation standards.

Market Leader at Landmark Restaurant Group (2026-05 – Present)

• Oversee and manage regional operations for multiple IHOP restaurant locations: IHOP #3096 (Las Vegas, NV), IHOP #3037 (Summerlin, NV), and IHOP #3244 (Las Vegas, NV).
• Maintain complete operational SOP compliance and financial excellence at IHOP #3096, while coaching, mentoring, and standardizing operations across expansion sites.
• Drive business growth utilizing the Five Critical Business Pillars: Grow Real Sales - Develop targeted local marketing initiatives and optimize customer retention strategies.
• Drive People Capability - Lead recruiting, hiring, professional training, and career progression frameworks for staff and management.
• Execute High Operational Standards - Oversee continuous brand standard assessments and rigorous quality-control systems.
• Optimize Restaurant Profitability - Conduct regional financial planning, monitor operational costs, and align unit performance with corporate targets.
• Enhance Facility Base - Supervise equipment upkeep, capital maintenance projects, and physical brand compliance across properties.

General Manager at IHOP (2014-03 – 2026-05)

• Directed daily operations of one of the highest-volume IHOP locations in the country.
• Broke historical store sales records three separate times through superior guest relations and efficiency management.
• Handled full P&L oversight, aligning labor and food expenses to strict budget constraints.
• Recruited, hired, trained, and managed a large team of hospitality professionals.
• Maintained meticulous health, safety, and sanitation compliance across all store areas.

General Manager at Denny's (2008-12 – 2014-03)

• Monitored restaurant environment and implemented immediate standards to ensure food quality and service goals were consistently met.
• Spearheaded back-of-house (BOH) and front-of-house (FOH) deep cleaning routines, earning the highest possible rating from the Southern Nevada Health District.
• Supervised inventory, vendor coordination, payroll, and scheduling.
• Managed operational logistics and successfully launched two brand-new restaurant grand openings.

General Manager at Coco's (2006-02 – 2008-12)

• Supervised daily service and food quality levels to guarantee a superior dining experience.
• Controlled daily food, beverage, and labor costs to maximize overall profitability.
• Conducted staff recruitment, onboarding, scheduling, inventory control, and payroll management.

High School Diploma – Clark High School (2004)

Course work in Small Business Management – Community college (2006 – 2024)