Eleanor Martinez

Experienced hospitality and operations professional with 15+ years of leadership across casino resorts, corporate franchise operations, military lodging, and high-volume food & beverage operations. Proven ability to lead teams, improve operational performance, control costs, maintain regulatory compliance, and deliver exceptional guest experiences. Skilled in multi-unit leadership, staffing, budgeting, training, inventory management, operational audits, and team development.

Guest Service Manager - March Air Reserve Base – March Inn

(2024-03)

Oversee daily lodging and front desk operations while ensuring compliance with U.S. Air Force lodging standards and service protocols.

• Lead, train, coach, and schedule guest service teams delivering high-level service to military personnel, families, and visiting guests.
• Manage reservations, check-ins, billing accuracy, and guest account reconciliation.
• Resolve guest concerns promptly while maintaining exceptional satisfaction and professionalism.
• Coordinate closely with housekeeping, maintenance, and security to ensure rooms and facilities meet cleanliness and safety standards.
• Conduct financial and operational audits to maintain compliance with internal controls and policies.
• Monitor occupancy trends, labor usage, and operational expenses to support budgeting and performance goals.
• Assist in supervising daily staff performance, enforcing company procedures, and maintaining strong communication between departments.

Field Business Consultant - Subway Corporate

(2021-01 - 2024-12)

• Oversaw operational performance across 50–65 franchise locations monthly, ensuring compliance with brand standards and food safety regulations.
• Coached franchise owners and management teams on budgeting, labor management, cost control, staffing, and sales growth strategies.
• Led quarterly business reviews analyzing financial performance and implementing operational improvement plans.
• Delivered leadership and operational training programs focused on customer experience, operational excellence, and profitability.
• Supported hiring initiatives, management development, and rollout of brand operational updates across assigned territories.
• Partnered with franchise leadership to improve employee retention, operational consistency, and guest satisfaction scores.

General Manager - Starbucks

(2020-01 - 2021-12)

Directed daily operations of a high-volume café, ensuring strong financial performance and exceptional guest service.

• Managed hiring, interviewing, onboarding, training, scheduling, and development of store partners to build high-performing teams.
• Controlled labor costs, inventory levels, and operational execution to meet company performance goals.
• Maintained strict compliance with food safety, sanitation, and workplace safety regulations.
• Conducted performance evaluations, coaching conversations, and corrective action processes while maintaining confidential personnel records.
• Oversaw staffing plans, shift coverage, and team productivity to maximize operational efficiency and guest satisfaction.

F&B Stewarding Manager - San Manuel Casino

(2016-01 - 2018-12)

Supervised stewarding operations supporting multiple casino restaurants, banquet areas, and food outlets.

• Led, trained, and supervised stewarding staff while maintaining high standards for cleanliness, sanitation, and operational efficiency.
• Managed inventory control of kitchen equipment, chemicals, small wares, and operational supplies.
• Ensured compliance with federal, state, local, and property food safety and sanitation regulations.
• Implemented departmental policies, procedures, and operational standards to maintain consistency across venues.
• Supported budget objectives by monitoring labor, supply usage, and operational expenditures within established guidelines.
• Participated in interviewing, onboarding, scheduling, coaching, and disciplinary processes for stewarding team members.
• Maintained confidential personnel documentation and assisted with employee evaluations and performance management.
• Oversaw staffing programs and daily labor assignments to ensure efficient operations and maximum guest satisfaction.
• Coordinated communication between stewarding, culinary, banquet, and management teams to support casino operations and large-scale events.
• Trained staff on proper sanitation procedures and dishwashing machine operations to maintain health department compliance.
• Managed chemical ordering, storage, and usage while ensuring compliance with MSDS safety standards.
• Coordinated linen inventory, vendor relations, and sanitation operations across venues.

Assistant Store Manager - ALDI

(2015-01 - 2016-12)

• Assisted with store operations, staffing, inventory control, cash handling, and financial accountability.
• Supervised employees during daily operations while ensuring productivity, customer service, and operational compliance.
• Trained and coached employees on operational procedures, safety standards, and customer service expectations.
• Managed ordering, stock levels, merchandising, and warehouse organization to maintain efficiency and profitability.

Assistant Manager - Panera Bread

(2011-01 - 2015-12)

• Managed daily café operations including staffing, scheduling, inventory control, and cash handling.
• Led team members during high-volume operations while maintaining service, cleanliness, and food quality standards.
• Trained and coached employees to improve productivity, guest satisfaction, and operational consistency.
• Monitored labor costs, operational metrics, and food costs to support profitability and operational goals.

Shift Manager - In-N-Out Burger

(2008-01 - 2011-12)

• Supervised restaurant operations ensuring high standards for food quality, cleanliness, and speed of service.
• Managed staff training, scheduling, shift delegation, and daily financial procedures.
• Ensured compliance with food safety, sanitation, and company operational standards.
• Supported management with team development, conflict resolution, and operational performance improvements.

Lead Cook - Pechanga Resort Casino

(2006-01 - 2008-12)

• Prepared high-quality menu items for restaurant service, banquets, VIP guests, and large party reservations.
• Assisted with food inventory management, ordering, kitchen supply control, and prep operations.
• Maintained knowledge of proper kitchen chemicals, food handling, and sanitation standards.
• Operated commercial kitchen equipment including ovens, grills, broilers, and roasters.
• Supported kitchen supervisors with training new employees and maintaining operational readiness during high-volume events.