Paula Matthews

Operations and business management professional with 16+ years of leadership experience managing high volume, complex business operations. Proven ability to lead large teams, control labor and operating costs, manage P&L performance, develop employees, oversee purchasing and inventory, and implement company standards and operational procedures. Experienced managing operations with annual revenue of approximately $7 million and leading teams up to 50+ employees.

Strong background in workforce planning, recruiting, training, customer relations, vendor management, scheduling, financial controls, and day-to-day business operations. Bilingual in English and Spanish. Seeking to transition extensive operation leadership experience into a corporate, industrial, logistics or other business operations environment.

MANAGING PARTNER / Operations Leadership at LUPE TORTILLA – NEW BRAUNFELS (2024-05 – Present)

Lead daily operations in a high-volume business environment while maintaining company standards for service, quality, safety, and productivity.

• Recruit, interview, train, coach and develop employees to support operational performance and retention.
• Manage workforce scheduling and labor allocation based on business volume and operational requirements.
• Monitor P&L performance, and operating expenses.
• Coordinate ordering, receiving, inventory control, and vendor relationships.
• Analyze operational needs and adjust staffing, resources, and procedures to improve efficiency.
• Resolve customer issues and maintain strong client and employee relationships.
• Implement company policies, procedures, and operational standards across the business.
• Lead opening and closing procedures and ensure operational readiness.

SENIOR KITCHEN MANAGER / Operations Leadership at BUBBAS 33 – ALAMO RANCH

Managed catering and food service operations in a fast-paced entertainment environment.

• Direct hiring, training, scheduling, and development of staff.
• Managed inventory, purchasing, receiving and cost controls.
• Monitored COGS and operational expenses to support profitability.
• Developed menus and coordinated food-service requirements for restaurant and catering operations.
• Maintained operational standards while coordinating multiple service requirements and competing priorities.

OPERATIONS MANAGER / MENU DEVELOPER at TWO BIT CIRCUS

• Managed daily operational activities including scheduling, ordering, inventory, etc.
• Supported P&L, labor, and COGS management.
• Recruited, trained, coached, and developed team members.
• Developed menus, training guides for different positions through the business.
• Developed relationship with new and current vendors.
• Coordinate purchasing and inventory levels to support efficient operations.

YARD HOUSE

RUSSOS ITALIAN KITCHEN

PIEOLOGY

Bachelor's degree in Business Management – Universidad del Norte

Associate degree in Culinary Arts – Le Cordon Bleu