14706 Ashley Creek Ct. Humble, TX 77396619-895-8039aceaxel@att.netalex truongsummarySeasoned restaurant professional with great passion for food, hospitality, and drive for excellent guest service. More than 19 years of progressive, professional management, accounting, and marketing. Organized and diligent with excellent written, oral, and interpersonal communication skills. Skilled in Restaurant Management and hiring, Food & Beverage, inventory control, P&L oversight. Skills & AbilitiesCourt of Master Sommeliers CertifiedStrong initiative in decisionsTeam leadershipStaff developmentMulti-lingual in Spanish, Chinese, and VietnameseHighly skilled at problem solvingKey relationship buildingExperienceGeneral Manager November 2021 to November 2022Le Colonial Restaurant – River Oak District, Houston, TX Oversee operations that leads to annual revenue of 9+ million dollars in salesCoordinated all restaurant functions: reservations, settings, private events, kitchen, bar, and table needs.Performed monthly inventory of bar and restaurants productsLed weekly manager meetings, wine training with staff, and pre-shift meetings to prioritize staff education.Develop managers and key staff in the restaurant.Investment Advisor Rep. April 2018 to November 2021 Transamerica Advisors, INC. – Houston, TX During the beginning of the Pandemic in 2020, I left the restaurant industry. I saw and anticipated there will be a shift in the restaurant industry with the Covid-19 virus and forced lock down. I took the opportunity to further my career. At that time, I was already licensed and doing the investment services on a side. The investment advisory services allow me to have residual income and flexible hours that I can work from home. I missed the restaurant industry. I realized that my true passion is in the restaurant management field.Provide financial planning advice to include investment, insurance, and retirement.Assist clients with annuities, life insurance, and long-term care insurance.Develop, manage, and retain strong client relationships. Assistant General Manager February 2019 to March 2020 Musaafer Restaurant – Houston, TX Help owners develop concept, menu, wines selections, operation layout, and training materials during opening phase of the restaurant.Work with G.M, Owners, and General Contractor to coordinate construction of the new restaurant.Work with G.M to help develop FOH training modules.Responsible for hiring, training of new FOH staff.Help with Payroll and HR administration.District Manager September 2013 to February 2019 Salata Restaurant – Houston, TX Directed all sales, staffing, and operations of 6 Salata restaurants in Houston. Full P&L responsibility for high volume district with annual sales of $6.5 million. Led store expansion in California and Chicago. Opened 7 new stores in the first 19 months. Help developed over 21 successful managers.Created variety of marketing, merchandising, and catering programs resulted in year after year sales increase of 18%.Introduced new labor scheduling program to improve labor efficiencyGeneral Manager July 2011 to August 2013 Sullivan’s Steakhouse – Houston, TX Responsible for operation of $6M restaurant. Profit for restaurant increased 20% from 2011-2012 because of the following initiative: Helped company re-design new menu items and re-branding of SullivanHelped re-design banquet rooms to increase bookingsRecruited musical acts in the bar to enhance atmosphere, which helped increase traffic and revenueRe-furnished our Patio with modern décor, lightings, and furniture to attract more outside diningDeveloped marketing plans for Private Dining with local hotels and office buildings. Referral incentive program for hotel concierges and secretaries.Reduced staff turn-over by creating and implementing an incentive program. General Manager May, 2006 to July, 2011 Perry’s Steakhouse – Woodlands, TX Oversaw the operation of $6M restaurant. Sales increased from $4M to $6M during the period from 2006-2011 with the following initiative: Implemented marketing campaign for Private Dining and Catering Business with local oil and energy companies resulted in 30% sales increased.Cultivated VIP wine locker guests by developing strong relationships.Initiated Birthday and Anniversary Program to enhance our guests dining experience.Developed successful wine seminar program for wait staff with wine vendors and sales contests, which increased wine sales over 15%.Assistant General Manager March 2004 to May 2006Cheesecake Factory – Houston Galleria, TX Oversaw daily operation of dining rooms with annual revenue totaling $13M. Improved management technique and inventory control. Created control program and training that lowered liquor expenses, reduced loss, and maintained integrity of inventory.Reduced Food and Beverage Cost through effective supervision and inventory control; resulted in profit margin.Cultivated long-term, high performing team of employees through development, engagement, and incentive program.EducationBBA, Business Adminstration 1999San Diego State University – San Diego, California, United StatesInvestment advisory license – S6, s63, and s65 2018 Kaplan University – Houston, Texas, United States
