Multi-Unit General Manager at SSP America at Sky Harbor International Airport (2014-07 – Present)
- Achieved $1.01M/week in sales by managing operations at Matts Big Breakfast using leadership and operational skills.
- Increased responsibility by transitioning to Four Peaks, managing $2.04M/week in sales and optimizing restaurant performance.
- Currently manage three restaurants for SSP, overseeing daily operations and ensuring consistent service standards.
- Drive $1.06M/week in sales at Phoenix Beer Company by implementing effective sales and operational strategies.
- Maintain $79K/week in sales at Scrambles and $65K/week at Ajo Al's Cafe by streamlining processes and monitoring performance.
- Managed and held accountable for all facets of day-to-day restaurant operations, excluding hiring, ensuring operational excellence.
General Manager at Hazelwoods 1st Place Sports Grill (2013-03 – 2014-07)
- Manage staff by preparing work schedules and assigning specific duties, ensuring efficient daily operations.
- Determine staffing requirements and oversee interviewing, hiring, and training processes to build a high-performing team.
- Maintain all major budgets, including food, liquor, and labor costs, to optimize profitability.
- Achieve full P&L accountability and implement inventory controls to reduce waste and maximize margins.
Regional Supervisor at Ponchos Mexican Buffet (2000-02 – 2012-11)
- Planned, acquired, and opened multiple sites across Texas and Arizona, expanding company presence.
- Promoted to Regional Supervisor to elevate multiple locations to company standards, ensuring quality and consistency of Ponchos menu.
- Increased profits steadily each month over previous years by implementing operational improvements.
- Revamped and led regional training programs, enhancing staff performance and consistency.
- Promoted to General Manager with responsibility for total facilities management, including interviewing, hiring, purchasing, and vendor scheduling.
- Maintained full P&L accountability and implemented inventory controls to improve cost management.
- Hired as Assistant Manager in Arlington, Texas, and selected for Ponchos management fast-track program.
Food and Beverage Director at TX (1998-11 – 1999-11)
- Maintained all major budgets, including food, liquor, and labor costs, to ensure financial targets were met.
- Oversaw all catered functions on and off property, delivering high-quality service to clients.
- Reduced costs by 11% through strategic vendor negotiations, improving profitability.
- Designed and implemented marketing campaigns, resulting in increased profits.
- Scheduled quarterly employee training programs to enhance staff skills and service quality.
Executive Chef at Tandy Corporation (1997-02 – 1998-11)
- Researched and prepared proposal for Tandy Corporation Food Concept, supporting new business initiatives.
- Developed and opened new restaurants, prepared and maintained budgets, created menus, and controlled food and labor costs to ensure profitability.
- Instrumental in developing guidelines for hiring and training of kitchen staff, improving team performance.
- Established cost of goods and services, audited and reconciled inventory to maintain budget compliance.
Executive Chef at Woodhaven Country Club (1995-07 – 1997-02)
- Oversaw daily forecasting, annual budgets, and labor control to optimize kitchen operations.
- Managed and organized a full-service kitchen, including ordering, purchasing, and preparing perishable items, ensuring quality standards.
- Created and organized daily production sheets to streamline kitchen workflow.
- Improved quality and consistency of menu items, resulting in increased revenue and higher volume of clientele.
Executive Chef at Radisson Plaza Hotel (1992-02 – 1994-10)
- Oversaw food operations for a 540-room hotel with four outlets and lounges, managing annual food sales of $3M and maintaining food costs at 27.9%.
- Trained, motivated, and managed 35 kitchen employees, including an on-premise bake shop, to ensure high-quality food production.
- Assisted in developing the first southwestern restaurant for Rank Hotels, earning a 3.5-star rating from Dallas Morning News.
- Developed and promoted first cook to Sous Chef in another Rank property, supporting internal career advancement.
- Assigned to Task Force for Rank Hotels, organizing and opening restaurants in Toronto, Canada, and in Lawrence and Manhattan, Kansas.
- Assisted in the merger of a new property for Quorum (Rank) Hotel Management Company, Sheraton Grand, Houston, TX (Oct. 1994 to Jan. 1995).
Tournant Chef, Chef Saucier, and Sous Chef Trainee at Hyatt Regency DFW, DFW Airport (1987-10 – 1992-02)
- Supported food operations for a 1,400-room hotel with four restaurants and three lounges, managing annual food sales of $14M and maintaining food cost at 26%.
- Assisted Executive Chef in daily kitchen operations, contributing to efficient workflow.
- Assisted with menu design, development, and presentation, enhancing guest dining experiences.
- Implemented and managed daily production processes to ensure consistent food quality.
