Talent for quickly mastering technology. Proficient in Microsoft programs (Outlook, Excel, Word, Power Point, and
Publisher). Diplomatic and tactful with professionals and non-professionals at all levels. Accustomed to handling
sensitive, confidential records.
Flexible and versatile, works well under pressure, able to maintain a sense of humor. Poised and competent with
demonstrated ability to easily transcend cultural differences. Thrives in deadline-driven environments. Excellent team-
July 2011 to Present
Responsible for improving overall store performance. Re-training all staff both FOH & BOH.
Responsible for P & L's, forecasting, budgets & scheduling. Develop staff to their full potential. Maintain a positive
work ethic by implementing procedures and monitoring operations for both FOH & BOH effectiveness. Supervised 4
managers & 25 employees. Continuously looking for ways to achieve customer satisfaction by ensuring that they get the ultimate dining experience. Coordinate, plan and direct weekly manager meetings to, discuss upcoming events,
promotions and performance issues. Responsible for weekly/EOM inventory. Consistently working to make the store
look better, both inside & out. Develop & distribute flyers to promote football games & in house specials.
Accountable for hiring & terminating all employees if the proper standards set forth by Wings n More are not upheld.
Work side by side with kitchen manager to make sure that proper food handling procedures are consistently being
followed. Perform line checks several times a day to ensure food quality.
2010 to 2011
responsible for entering sales data, ordering products, inputting schedules, preparing folders,
assisting all store managers with daily tasks. Responsible for all pertinent and confidential information. Assist in weekly cost analysis, finding solutions if food cost or LBW is not satisfactory. Work well with management, BOH and
FOH to provide assistance where needed. Work with the Posi touch system. Prepared payroll on a weekly basis.
Assist with each new hire as well as current employees to ensure that they are TABC certified. Additionally, making
sure that employees training has been completed and remains up to date. Assisted Catering department by helping to staff additional employees for large parties as well as working catering parties when requested.
2007 to 2010
to President of the company. Promoted events for Colleges. Coordinated events. Contacted
agencies to obtain the performer's availability and negotiated their fees. Performed day-to-day operations, including but not limited to, contacting schools, preparing proposals, flyers, power points, spread sheets, letters, returning
calls, emails and setting up meetings. Prepared employees' schedules, ordered supplies and paid all bills.
Maintained calendar for the President by setting both daily/weekly reminders. Trained staff members. Supervised
10 employees. Reviewed artist riders and made appropriate changes if deemed necessary. Screened all calls.
Provided an efficient working environment by providing clients with unparalleled service for a working
Liaison between CEO and agents
2004 to 2007
Executive Assistant to CEO of the company. Coordinated conferences quarterly. Liaison between CEO and agents,
clients, vendors and employees, providing both administrative and analytical support. Company consisted of 40,000 agents worldwide. All office supplies and furniture required my approval. Decreased cost of office supplies by 18% from prior year. Negotiated office space for agents at various branch offices. Supervised 26 employees
consisting of 4 departments. Prepared letters, and spread sheets on a daily/weekly basis. Communicated with attorneys, as well as different states, to ensure our good standing status. Responded to all VOE requests. Screened
potential new hires. Performed background checks on all processors. Established and organized certain criteria to be met by processors prior to working for the company. Assisted in the development of compliance issues needed to
establish policies, procedures and guidelines. Followed up with agents to confirm that all policies were adhered to as set forth by the company. Directed/followed-up with personnel on assignments. Knowledge in A/R and A/P.
Culinary Manager/General Manager
2000 to 2004
responsible for budgets, P&L, promoting sales, inventory, hiring, training and certifying employees. Performed daily checks on quality, quantity and food displays. Coordinated
weekly manager meetings to discuss store conditions, ensuring both customer service and budgetary needs
were met. Input all sales/labor into Citrix on a daily basis. Checked invoices daily through the FRX program.
Developed a well-designed store that was well stocked and customer friendly. Supervised 35 employees and 3 managers. Boosted overall morale of staff and managers by cross-training them in all positions; therefore,
providing a more functional working environment. Prepared performance reviews for both staff and management. Attended monthly General Manager Meetings to discuss both long and short term goals, as well as discuss financial tools and reports. Assisted with monthly catering events in addition to overall company
functions as needed.
1997 to 2000
who opened two stores. Certified all partners to create a flawless and memorable opening.
Designed/developed an environment of a diverse group of employees, who provided excellent customer service.
Generated sales by challenging staff with daily goals, by suggestive selling. Performed inventory, scheduling,
P & L's and feedback on customer snapshots. Provided partners with necessary tools for learning.
Coordinated artists to perform every couple of months for our regular customers and provided coffee tasting/parings at the same time.
1996 to 1997
responsible for running a high volume store. Increased sales by 12% over prior year. Generated
sales through the development of church and school programs. Certified staff members and consistently exceeded
quarterly food and labor costs by maintaining an effective inventory count. Constant training and re-training staff
members to provide an efficient and clean restaurant.
1994 to 1996
responsible for opening two stores. Trained and coached staff. Created forms/coupons and distributed them to local businesses. Maintained quality relationships with commercial customers by catering many
events and preparing large to go orders on a daily/weekly basis. Other duties included cooking, ordering, inventory,
scheduling and other miscellaneous responsibilities.
1992 to 1994
responsible for cross-training and certifying all staff members. Maintained an excellent store
environment, for staff, customers and secret shoppers. Assisted in new store opening. Achieved sales goals, food and labor costs due to consistent ordering & proper par levels of product. Supervised managers to make sure that
they were up to date on all company procedures. Maintained an excellent store environment, for staff, customers and secret shoppers. Assisted in new store opening. Ensured a positive and harassment free work environment.
Strived to make each guests dining experience both memorable and satisfying by providing fresh hot food in a clean
restaurant. Established and maintained excellent relationships with regular customers.
1989 to 1992
who assisted in opening the first Pappasitos in Dallas. Promoted from waitress to bartender to floor
manager. Responsible for hostess schedule and ordering dry goods. Maintained an excellent overall store
appearance. Created staff enthusiasm through motivational contests.