Mario Vilanova

Service-focused General Manager dedicated to delivering positive customer experiences to promote loyalty and repeat business. Orchestrates optimal resource utilization to handle expected operational needs. Sales leader with sound judgment, good planning abilities and interpersonal communication strengths.

Meticulous leader and strategic planner with comprehensive managerial acumen, offering vision and motivational acumen. Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success.

Collaborative leader with dedication to partnering with coworkers to promote engaged, empowering work culture. Documented strengths in building and maintaining relationships with diverse range of stakeholders in dynamic, fast-paced settings. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

General Manager - Main Event - Laredo

(2014-04 - 2023-12)

• Developed and implemented strategies to increase sales and profitability.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
• Implemented operational strategies and effectively built customer and employee loyalty.
• Developed and maintained relationships with customers and suppliers through account development.
• Managed budget implementations, employee evaluations, and contract details.
• Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
• Formulated policies and procedures to streamline operations.
• Introduced new methods, practices, and systems to reduce turnaround time.
• Collaborated with cross-functional teams to develop innovative solutions.
• Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
• Analyzed market trends and competitor activities to create competitive advantages.

Kitchen Manager - Main Event - Pharr, TX

(2014-04 - 2020-10)

• Trained new employees on proper protocols and customer service standards.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.
• Interacted well with customers to build connections and nurture relationships.
• Assisted in recruiting, hiring and training of team members.
• Trained and guided team members to maintain high productivity and performance metrics.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.
• Managed purchasing, sales, marketing and customer account operations efficiently.
• Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
• Implemented business strategies, increasing revenue and effectively targeting new markets.
• Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
• Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
• Reduced operational risks while organizing data to forecast performance trends.
• Implemented innovative programs to increase employee loyalty and reduce turnover.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Checked and tested foods to verify quality and temperature.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
• Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Coordinated with catering staff to deliver food services for special events and functions.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Purchased food and cultivated strong vendor relationships.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Supervised operations staff and kept employees compliant with company policies and procedures.
• Developed systems and procedures to improve operational quality and team efficiency.
• Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
• Led hiring, onboarding and training of new hires to fulfill business requirements.
• Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
• Analyzed and reported on key performance metrics to senior management.
• Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
• Partnered with vendors and suppliers to effectively manage and budget.

Operations Manager - Chili's Restaurant - Weslaco, TX

(1996-06 - 2014-06)

• Supervised operations staff and kept employees compliant with company policies and procedures.
• Developed systems and procedures to improve operational quality and team efficiency.
• Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
• Led hiring, onboarding and training of new hires to fulfill business requirements.
• Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
• Analyzed and reported on key performance metrics to senior management.
• Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
• Partnered with vendors and suppliers to effectively manage and budget.
• Trained new employees on proper protocols and customer service standards.
• Trained and guided team members to maintain high productivity and performance metrics.
• Assisted in recruiting, hiring and training of team members.
• Interacted well with customers to build connections and nurture relationships.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.
• Managed purchasing, sales, marketing and customer account operations efficiently.
• Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
• Implemented business strategies, increasing revenue and effectively targeting new markets.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.
• Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Checked and tested foods to verify quality and temperature.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Calculated prices of ingredients to monitor food costs and control expenses.
• Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Oversaw food preparation and monitored safety protocols.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Coordinated with catering staff to deliver food services for special events and functions.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

Kitchen Manager - Texas Roadhouse - Harlingen, TX

(2009-08 - 2014-04)

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Checked and tested foods to verify quality and temperature.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Calculated prices of ingredients to monitor food costs and control expenses.
• Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Oversaw food preparation and monitored safety protocols.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Coordinated with catering staff to deliver food services for special events and functions.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Maximized quality assurance by completing frequent line checks.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.

Bachelor of Science - Biology - The University of Texas At San Antonio San Antonio, TX

High School Diploma - Clint High School (1993-05) El Paso, TX