San Antonio, Texas Metropolitan Area
Food & Beverage operations leader with 10+ years managing high-volume, multi-million-dollar restaurant and hospitality operations. I currently direct daily operations for a Chick-fil-A generating $11–12M in annual sales, leading 15–20 managers and 100+ team members — work that's earned Chick-fil-A's Symbol of Success award and a guest-satisfaction score in the top 5% of locations nationwide. My focus is simple: grow revenue, protect the P&L, and build teams people want to stay on. I hold labor cost at or below 20% and food cost below 28% while supporting consistent year-over-year sales growth, and I own the full operating picture — budgeting, cash procedures, vendor and beverage purchasing, and compliance with food safety and brand standards. I'm ServSafe Manager and TABC Certified, and I'm just as comfortable on the floor as I am in the numbers — I supervise both front- and back-of-house teams and step into any role when needed. I take real pride in developing people into leadership; one team member I coached into a shift-lead role has since moved into a senior leadership position at another location. Open to General Manager and multi-unit operations roles in the San Antonio area.
Direct daily operations of a high-volume restaurant generating $11–12M in annual sales, leading 15–20 managers and 100+ team members — earning Chick-fil-A's Symbol of Success award and a guest-satisfaction score in the top 5% of all locations nationwide. • Drive financial performance through staffing, scheduling, and labor-productivity management — holding labor cost at or below 20% and food cost below 28% while supporting an average target of 7% year-over-year sales growth. • Maintain the operating budget and administer payroll, attendance tracking, and PTO; oversee daily cash procedures including safe counts, bank drops, and petty cash; analyze operating statements and labor performance reports to support data-driven decisions. • Manage vendor relationships, beverage and food purchasing, invoicing, and inventory controls, improving accountability and reducing operating costs. • Supervise both front- and back-of-house teams — stepping into any position as needed — and oversee employee relations, performance management, disciplinary actions, and compliance with brand standards, food safety, and operating procedures. • Lead onboarding, training, and performance evaluations — coaching a team member into a shift-lead management role who has since advanced to a senior leadership position at another location — to improve employee retention and engagement.
Supervised daily operational workflows and ensured compliance with procedural and regulatory standards. Supported employee training and onboarding documentation while maintaining strict confidentiality. Improved departmental efficiency through task delegation and process optimization. Maintained operational readiness in a highly regulated environment.
• Led daily food & beverage operations, staffing, scheduling, and guest service initiatives across high-volume, full-service restaurants. • Owned inventory management, beverage and vendor purchasing, and cost-control initiatives to protect margins. • Directed new hire training and coaching, and implemented process improvements that boosted team performance and increased sales. • Coordinated labor planning and workforce allocation to support operational goals and guest experience standards.