Gerente restaurante /area manager / operation manager

Focused on Providing Food Services as a Pop-Up Kitchen and currently reviewing fresh products import possibilities from Spain. 
-Achieving a constant Sales increave throught Active and Digital Marketing. 
-With average Profit increse of 10% in the last month by constanty monitoring Sales and purchases, negotiating pricing and feed, while ensuring the continuation and enhancements of services
-Creation Training Plans for my Kitchen Team.
-Creation Healt & Safety Standards for the Work enviorment.

Reporting Directly to the Managing Director, I have taken the responsabilities over all Operational aspects of the Bussiness.
-Team Recruitment.
-Menu Costing
-Stock Control
-Payroll and Finance. 
-Reduced payroll and Administration costs by 30%
-Mantaining Company Record Stock Holding Levels 
Constantly deveoping our Wine & Cocktail Menu, I take great proud on achieving great cost and profit margins through a constant comunication and engagement with Suppliers and Brand Manager to obtain the lowers cost possible. 
Achieving a 10% consecutive monthly profit increase, with current weekly sales achieving £30k and targeting £50k for the Chirstmas Period.

I work closely with the Area Manager on Supporting the West Midlands Area on 
different Restaurants throught Auditing and directly supporting different General 
Managers. 
Having Supported Dudley, Wolverhampton and Walsall, I get involve with a wide 
variety of team, facing a different amount of challenges, from Team Training, 
Purchases, H&S Controls and Audits, Financial Audits, and getting a wider view on 
the different sales tactics used by different Managers depending on the area and the 
type of guest. 

 Located on the Barclaycard Arena and next to the Canals this 100+ restaurant with events of 
more than 10k people taking place just feets across the door its a bubly establishment. 
As a General Manager I developed a Specifec Sales Plan for this restaurant creating Live 
Music Events, and Dancing night, also developed a training plan as part of a effort to control 
expenditures, increasing productivity of the team, succesfully increasing sales and 
decreasing expenses. 
I created a Cost Reduction Plan previous to the closure of the venue in order to make the 
proccess as smooth as possible and to decreese cost to the company. 
Keeping purchases to minimum with our sacrificing sales, Keeping Labour control and 
reducing the impact to the team through the Cosultation process.

Enologia

Avalada por la IBA.

Parte Cursada en Centro COTS Alicant