Juan Corona

As a General Manager, I am responsible for building an empowered people culture that embodies the values and vision of the brand. I am also focused on building relationships and creating encouraging circumstances for my team, in an effort to develop the best versions of each other. My responsibilities also include:

• Running the day to day operations and leading those tasks through my management team
• Held Bi-weekly shift leader meetings
• Managed financial aspects of the business including budgeting, forecasting, cost analysis, and profit maximization strategies.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Maximized quality assurance and food safety by completing frequent line checks.

Achievements

• Reduced food waste through better inventory management and portion control, leading to increased profitability.
• Ran an identical PnL and met plan
• Increased customer satisfaction by implementing effective staff training and performance management programs.
• Created a positive dining atmosphere by maintaining high standards of cleanliness and organization throughout the establishment.
• Optimized scheduling practices for efficient staffing levels during peak hours, reducing labor costs without sacrificing service quality.
• Improved staff retention rates by fostering a supportive and positive work environment.
• Boosted employee morale with regular team-building activities, improving communication and collaboration.
• Contributed to community engagement efforts through participation in local events, sponsorships of charitable initiatives, and partnerships with area schools or organizations.
• Enhanced overall efficiency by streamlining food service processes and introducing new menu items.

Role and Responsibilities

As a multi-unit leader I was responsible for mentoring, coaching team leadership and helping mold a great people culture. Having effective people driven 1:1’s. I was also responsible for growing the business by working through the team. I also project managed and made sure we kept costs low by getting various quotes and negotiating. I also helped create SOP’s from scratch that structured the day-to-day operations and built a great onboarding and orientation system from ground up. Supported and helped a NRO. As well as analyzing and optimizing operational metrics (KPI’s).

• Created SOP’s from scratch
• Assisted and supported in NRO’s with the Head of Operations.
• Assisted and helped create a better operational flow.
• Collaborated and created a ground up onboarding and orientation system.
• Collaborated and helped create new training guides/recipes.
• Worked alongside engineers on how to better improve the app, also providing clear constructive feedback.
• Built positive and productive relationships with store and field leadership.
• Supervised several locations to enforce high-quality standards of operation.
• Located, developed and promoted talented employees to cultivate collaborative and hardworking leadership team.
• Conceptualized and implemented strategies to realign operational strategies and enhance personnel management approaches.
• Attracted new clientele and developed customer relationships by hosting product-focused events.
• Developed and initiated projects, managed costs, and monitored performance.
• Managed projects from procurement to commission.
• Fostered relationships with vendors to promote positive working relationships.
• Reduced expenditures by effectively negotiating vendor and service contracts to drive savings.
• Sourced, vetted and managed vendors needed to accomplish project goals.
• Effective and honest 1:1’s with goals and mile markers.

Role and Responsibilities

My role as a Restaurant Operations Manager is to be the main point of contact for a specific amount of restaurants using our system. I am the connector between our software engineers and the restaurants that we have operating our app. I facilitate with orientations for our newly contracted restaurants. I also network and troubleshoot with Area Managers and General Managers regarding any issues.

• Increased profit margins of restaurants through careful application of our system by providing an answer to peak hour coverage.
• Analyzed, reviewed and revised labor, PnL, and sales plan reports to improve decision-making.
• Designed strategy and action plans with input from the Area and General Manager, including aggressive timelines for implementation.
• Spearheaded any questions with thoughtful, informative and precise answers, also conducted follow-ups through phone or email.
• Organized special events such as orientations, luncheons with clients, and follow-ups.

Role and Responsibilities

• As a Restaurateur I was responsible for overlooking, coaching , and mentoring a total of 6 restaurants. 6 GM's, and over 220 employees total.
• Mentor GM's to be the best versions of themselves by providing descriptive and detailed development plans.
• Developed and implemented exceptional team communications across all six stores. By utilizing our tools more effectively and having encouraging circumstances.
• Maintained energy and enthusiasm in fast-paced environment by empowering our GM's through a vision and growth plan.
• Managed quality assurance program, including on-site evaluations, internal audits and customer surveys.
• Resolved problems, improved operations and provided exceptional service.
• Developed and maintained courteous and effective working relationships.

Achievements

• Promoted to Restaurateur rank in 2011 making me the youngest at the time.
• My patch was ranked 5th in secret shopper reports. With an average of 89% per unit.
• Promoted 95% internally. 1 out of my 6 GM's was hired externally.
• Ranked 10th as a patch for customer comments. With a 65% positive comment structure.
• Ranked 7th for improved Daily Sales, and beating sales plan by an average of 14%.