Parrish, Florida, United States
With over 20 years of experience in the food and beverage industry, I currently serve as Vice President of Operations at On The Border Mexican Grill & Cantina, overseeing the operations of 124 restaurants generating $320 million annually. I specialize in operations management, food and beverage management, and process optimization, driving efficiency and aligning strategies to achieve corporate goals. At On The Border, I lead diverse teams in implementing innovative training, culinary, and service platforms to enhance performance and elevate guest experiences. By fostering team engagement and collaborating with leaders, I contribute to the organization’s strategic initiatives and growth, ensuring the delivery of high-quality service and sustainable success.
Responsible for restaurant operations of 124 restaurants Revenue generation of $320 million annually Oversight and development of two Regional Directors and 16 Area Directors Oversight of Training Department and Operation Services with creation and implementation of training, cullinary and service platforms for the brand Supported Executive Team in reviewing, identifying, and prioritizing strategic initiatives Drove team engagement to achieve aggressive company targets
Multi-unit Director of 60 locations across 18 states Revenue generation of $115 million Oversight and development of eight Area Directors Maintained P&L and shouldered corporate fiscal responsibility Directed technological improvements, reducing waste and business bottlenecks Involved in strategic planning and implementation of process to help guide the brand through growth strategies including navigation through the COVID pandemic Created and ran C.O.R.E. team for the development of high potential General Managers to become our future leaders
Established and implemented business procedures and process improvements Analyzed and presented financial standings and cost effectiveness to other partners and investors Managed restaurant scheduling, foodservice and customer service Audited kitchen and front of house to guarantee cost-effectiveness of restaurant Responsible for Food and Beverage Menus