David Chávez

Results-oriented Hospitality Executive and District Manager with over 25 years of progressive leadership in high-volume restaurant operations, multi-unit support, and strategic business development. Proven track record of profitability, reducing food/labor costs, and spearheading successful new location launches. Adept at cultivating high-performing cultures, developing robust corporate training programs, and negotiating lucrative vendor contracts.

Passionate about delivering exceptional guest experiences through operational excellence and strategic leadership.

District Manager - JULIOS MEXICAN FOOD - El Paso, Texas

(2000-10)

Promoted through six progressive leadership roles based on consistent financial performance, operational excellence, and organizational leadership. Career Progression: Server → Bartender → Corporate Trainer → Assistant Manager → General Manager → District Manager

• Executive Leadership: Direct all daily front-of-house (FOH) and back-of-house (BOH) operations for a high-volume restaurant, leading and mentoring a team of 50+ staff members.
• Financial Stewardship: Manage comprehensive operating budgets, labor costs, purchasing, and inventory control.
• Cost Optimization: Reduced food cost margins from 28% to 25% through rigorous inventory controls, menu engineering, and strategic vendor negotiations, significantly increasing net profitability.
• Business Expansion: Spearheaded the operational planning, staffing, training, and launch of two brand-new restaurant locations, securing seamless grand openings and immediate operational readiness.
• Training & Development: Developed and implemented standardized corporate training manuals that standardized service protocols, kitchen workflows, and food quality benchmarks across multiple locations.
• Compliance & Safety: Ensure absolute adherence to local and state food safety regulations, TABC alcohol guidelines, and federal labor laws.