ABEL FRAGOSO1165 Fire Cracker Dr Mobile: (915) 873-0271Buda TX 78610afrag0s0@yahoo.comDear Hiring Professional:Please consider this letter of introduction as an expression of my interest in exploring and identifying career employment opportunities with your organization. My résumé outlining my professional experience is enclosed for your review and consideration; it provides valuable details regarding my work experience and qualifications. As indicated on my résumé, I have over 20 years of experience in restaurant operations, currently as a General Manager for CHUY’S. Throughout my career I have served in a variety of capacities including, busboy, server, bartender, corporate trainer, line cook, kitchen manager up to managing partner for a Few industry giants. In addition, I functioned as an area kitchen manager, successfully managing the unique challenges of the quick-paced, high-performance environment of 12 restaurants. I was certified by ServSafe to train employees on food safety and chosen by Outback Steakhouse to train their Western region employees.I am a uniquely talented and highly motivated individual with an excellent work ethic and problem-solving abilities. These qualities have enabled me to enhance performance and respond effectively to organizational demands. After years of working in a highly competitive industry, I understand that restaurant image, superior performance, atmospheric consistency, and customer satisfaction are vital to sustained growth. These qualities translate into customer loyalty and increased visit frequency. I am personally and professionally committed to excellence in performance and first-class customer service. Although practical in nature, my résumé cannot convey the enthusiasm and energy I bring to new challenges. Confident I can be valued as an immediate and vital member of your team, I would welcome an opportunity to speak with you to discuss your needs and the ways in which I can contribute. In the interim thank you for your attention, consideration, and forthcoming response.Sincerely,Abel FragosoEnclosureABEL FRAGOSOMobile: (915) 873-0271afrag0s0@yahoo.comSUMMARY OF QUALIFICATIONSAccomplished, versatile, results-driven Management professional with over 14 years of experience in a fast-paced, customer-driven restaurant environment. Effective in coordinating, managing, and evaluating operations such as customer service, food preparation, staff training, and inventory control. Demonstrated ability to excel in a work environment with fluctuating priorities and workloads. Extensive customer service, focusing on high standards and teamwork to obtain optimal results. Highly proficient at collaborating with staff members, vendors, and customers on all levels.Core Competencies:Operations ManagementRestaurant ProcessesBudget ManagementFood Safety & SanitationInventory ControlStaff Development & TrainingPayroll ProceduresHuman ResourcesPurchasing & InvoicingRegulatory ComplianceVendor RelationshipsClient & Customer ServiceBilingual in English and SpanishProficient with Microsoft Word, Excel, Outlook, and Industry Specific SoftwareEDUCATION Associates in Electronic EngineeringCentro de Bachillerato Tecnológico Industrial de Servicios #89, Durango, MexicoCompleted coursework toward Bachelor of Arts in Electronic MediaUniversity of Texas at El Paso, El Paso, TexasCompletion of Outback Steakhouse Inc. mandatory college course for General Managers. Completion of MIT program to Texas Roadhouse standards. Completion of several federal and military courses thru MWR academy. PROFESSIONAL EXPERIENCEGENERAL MANAGER AT CHUYS, WILLIAM CANNON IN AUSTIN TX July 2021-presentIn charge of staff of 120 members and the daily operation of a high- volume restaurant Accountable for performance reviews, hiring, terminations, staffing levels, and work schedules for up to 120 personnel, anticipating hours required to maintain an efficient and streamlined operation; managed the professional development and training of the personnel to ensure that enforced customer service standards are met.Maintained restaurant and bar inventory, verifying merchandise counts and ordering restaurant supplies; performed purchasing and invoicing and maintained strong vendor relationships.Ensured bar, grill, and food preparation areas are clean and orderly at all times; verify restaurant and staff compliance with TABC, OSHA, FDA, and other local, state, and federal regulations.MEMBER OF THE BOARD OF DIRECTORS OF THE GREATER EL PASO HISPANIC CHAMBER OF COMMERCE December2020- July 2021Proud Member of this culture rich organization that provides great assistant to its local business community GENERAL MANAGER Chuy’ OPCO. El Paso TX March 2018 – July 2021In Charge of a staff of 75-90 employees. Responsible for turning a failing restaurant into a profitable establishment in the course of my term there by controlling costs, minimizing turn over and laying some strong marketing roots.managing partner October 2015 –Feb, 2018MWR Texas Roadhouse Fort Bliss, TexasAccountable for performance reviews, hiring, terminations, staffing levels, and work schedules for up to 120 personnel, anticipating hours required to maintain an efficient and streamlined operation; managed the professional development and training of the personnel to ensure that enforced customer service standards are met.Maintained restaurant and bar inventory, verifying merchandise counts and ordering restaurant supplies; performed purchasing and invoicing and maintained strong vendor relationships.Ensured bar, grill, and food preparation areas are clean and orderly at all times; verify restaurant and staff compliance with TABC, OSHA, FDA, and other local, state, and federal regulations.Develop a profit and losses system to merge both Army financial process to Texas roadhouse reporting.SERVICE MANAGER July 2014-October 2015Army-MWR TEXAS ROADHOUSE Fort Bliss, TexasResponsibilities include: Maintain appropriate staffing Levels, dining room labor cost, liquor ordering /cost and daily operational functions such as building inspections, dining room supply availability, employee morale thru contests, training and validating of Roadies, maintain the higher standards of Texas Roadhouse thru daily taste and temps, end of shift financial responsibilities.Customer satisfaction is the focus of every shift as shown in the scores of the shopper reports since my arrival in 2014.Highly involved in sales projections, purchasing, invoicing, inventory, weekly P&L statements and Local Store Marketing events.Well versed and knowledgeable in all Kitchen Manager functions. DIRECTOR OF ENVIRONMENTAL SERVICES April 2013- June2014 CHRISTUS SPOHN HOSPITAL Corpus Christi, Texas Responsible for the daily operation of the General Housekeeping needs of a Hospital; Duties include:Staffing, training and development of team members as well as keeping up with their annual Competencies, payroll and Human resources needs. Staff includes one assistant director, three supervisors and a staff of 60. Managing Supply budget, ensure proper disposal of all waste generated in a Hospital setting and keep record for Joint commission compliance.Responsible for Medical offices maintenance and cleanliness.Meet or exceed Patient Satisfaction scores of 75% Achieve employee satisfaction and customer satisfaction scores of 90% or betterFocus on work safety and injury free environment.Improve and maintain the cleanliness and General appearance of the Hospital ASSISTANT DIRECTOR OF ENVIRONMENTAL SERVICES March 2012- April 2013 PROVIDENCE MEMORIAL HOSPITAL El Paso, Texas Hired by Hospital Housekeeping Systems on a fast track training program to learn the operation of a Hospital and the requirements of the Environmental Services Department. Duties include:Learn and ensure proper sanitizing methods to prevent HAI’s are being followed in both patient care areas such as Surgical suites and ancillary areas such as Pharmacy and Laboratory.Responsible for monthly in-service training of staff on different topics.Floor care for tile, carpet, VCT and wood floors cleaning methods learned and taught to new staff membersResponsible for administrative compliance duties such as WOTC, W4 and I9 documentsWork in a Union Type employee environment where proper documentation, policy and procedure are crucial for a successful operation. managing partner April 1998 – December2011Outback Steakhouse El Paso, TexasCareer advancement through a series of progressive roles gaining broad-based multi-function experience across all aspects of restaurant operations and service. Highlights include:Manage the daily operations of this large chain restaurant; establish projected monthly budget and perform weekly inventories; analyze and project trends in sales and evaluate labor performance; increased sales from $1.8M in 2005 to a $3.1M by December 2011.Received companywide recognition for sales and organizational accomplishments including 3rd highest national sales increase in 2010, Proprietor of the Year in 2007, lowest regional turnover rate from 2007 to 2011, and leading the country in customer satisfaction in 2009.Accountable for performance reviews, hiring, terminations, staffing levels, and work schedules for up to 70 personnel, anticipating hours required to maintain an efficient and streamlined operation; managed the professional development and training of the personnel to ensure that enforced customer service standards are met.Maintained restaurant and bar inventory, verifying merchandise counts and ordering restaurant supplies; performed purchasing and invoicing and maintained strong vendor relationships.Ensured bar, grill, and food preparation areas are clean and orderly at all times; verify restaurant and staff compliance with TABC, OSHA, FDA, and other local, state, and federal regulations.Participated in restaurant marketing by filming bilingual television commercials for the Denver and New Mexico markets; performed community outreach by providing free catering services to Fort Bliss battalions returning home and University of Texas at El Paso athletic events.CERTIFICATIONS / TRAININGSFood Safety and Sanitation Certified, ServSafe Food ProtectionBetter Yourself Through Education Management Courses, 20 Classes, Outback Steakhouse Certified in Food safety thru the department of Health at Fort Bliss Certified in Liquor sales responsibilities thru the Local Substance abuse at Fort Bliss and the National TIPS program. CURRENT ON THE FOLLOWING DOD ANNUAL CERTIFICATIONS:Portable Electronic Devices and removable Storage Media Cyber AwarenessAntiterrorism Awareness TrainingIdentifying and Safeguarding Personally Identifiable InformationPhishing AwarenessSocial NetworkingDoD Purchase Card CLG001 Section 893Ethics at Work HBS415 Section 889
