Alfred G. Fuentes8423 Springtime Lane05/Houston, TX 77075Cell Phone (832) 996-1457Email: AGFPT202@AOL.COMPROFESSIONAL EXPERIENCE05/21 – PresentYbarra Restaurant Group / El Toro Mexican Restaurants Clute, TXSenior Service Dining Room ManagerResponsibilities:Responsible for all hiring and training of Front of the House staff at the Clute location.Cash control accountability within this very high volume full service restaurant.Accountable for all Front of the House counseling and documentation of associates.Relief Manager for Back of the House Operations.Achievements:Introduced new Systems in Place for Front of the House Service staff and bussers that improvedThe Operations.Introduce new systems of Labor Control Methods that aided in decreasing labor costs acrossThe board.Aided the Unit by supporting the Staff with Budget information that helped the team make educatedChoices when scheduling. 07/15 – 02/20Adair Restaurant Group / Los Tios Mexican Restaurant SugarlandSugar Land, TXTraining Store General Manager / General Manager / Asst. ManagerResponsibilities:Accountable for all areas of cost control and promoting the Unit in order to increase salesResponsible for the development of the entire management team and manager traineesLead the Company in the direction towards a Corporate culture that promotes performanceAchievements:Increased sales over prior year since Period 2 Week 1 of 2019. We beat figures that wereRemodel sales figures. Sales still increased even before a price increase.Improved cleanliness and sanitation that has won this Unit a reputation of a clean facility. A Score of 100 is still the last score from 2019.Very little turnover at the Unit during the transition change. Less than 3%Created and introduced tailor made systems for this concept that improved food cost, laborCosts, Better service through the means of improving the Food Delivery System.Trained one Assistant Manager who is capable of becoming GM. Assigned another candidate To train as a General Manager in July of 2018. Training new Managers for new Store openings.Developing a Lead employee to become relief Shift Leaders for the Sugarland location.Developed a Kitchen Supervisor to become a Kitchen Manager with the ability to open the Unit05/11 – 12/14Landry’s Inc.Lighthouse Buffet / Specialty Restaurant DivisionKemah, TXOperations Manager, Full Service Bar Manager, Facilities ManagerResponsibilities:- Food Cost, labor cost, repair and maintenance costs, customer service, cleanliness and sanitation- Menu planning and engineering that achieved the best contribution margins through cost monitoring- Hired and developed all hourly staff- Assisted the corporate trainer with developing the management team as the unit’s training manager- Promoted the restaurant and the entire Kemah Boardwalk property to help increase salesAchievements:- Introduced Buffet concept systems that improved this first time free standing buffet concept- Created and implemented Systems in Place which lead to Same-page-Management and betterCommunication- Increased BOH efficiencies by introducing different food production techniques and cross training- Created a BOH cleaning program that got this unit’s Department of Health score a 100% in 2012 and 2013- Promoted the restaurant by capitalizing on surrounding events- Decreased labor costs by utilizing the sales / volume method- Assisted the GM with promoting sales and decreasing costs- Interim GM for four months during 201312/02 –04/11Café Express Restaurant Holdings, LLC Houston, TXGeneralManager, Asst. General Manager, Restaurant ManagerResponsibilities:Accountable for all food, labor and controllable costs and P&LResponsible for building sales and exposure for the UnitHired, trained and developedall new hourly associates and shift leadersGuided the unit towards achieving acceptable audit scoresLead the team in all special promotional campaigns and eventsAchievements:Managed two units simultaneously during 2004Created food display promotions that led to flat screen monitoring displaysCreated a successful catering production / delivery system for highVolume units that is in use todayFood and beverage costs were met and mostly beat 2009 budgeted amountsLabor costs decreased from 17.24 % to 16.45%Operation’s audits met company requirements for 2008 and 2009Received a first time perfect 100% health inspection score in early 2006 at the Uptown Park locationOpened the Baybrook Passage location in December 2003Created Quality and Control check list that was adopted company wide01/01-11/02La Madeline French Bakery and CaféWebster, TXFirst Asst. to the Associate General Manager, Second Restaurant ManagerResponsibilities:Directedthe bakery’s food production programCoordinated all food and beverage usage tasksInventoried all food and beverage levelsManagedthe cafe’s facility maintenance programMaintained a high level of customer serviceAchievements:Trained 75% of the culinary staff during the change over from a commissary way of doingBusiness to a 100% in-house production unitMaintained a food cost percentage below the bakery’s budget for 5 months in a rowCreated a cleaning awareness system that achieved this 9 year old bakery’s second highestDepartment of Health ScoreRefurbished the bakery’s entire patio furniture and foliage areas prior to SpringResurfaced / restained all of the bakery’s dining room tables prior to Mother’s Day06/96-01-01Ryan’sFamily Steakhouse and Buffet / BakeryPasadena, TXOperating Partner, SecondAssistant,Manager TraineeResponsibilities:Managed, trained, and coordinated the activities of 56 personnel and two assistantsInspected food preparation at various stages to insure quality control and assuranceParticipated in the development of fellow team members and managersCoached service staff towards anticipated guests needsMaintained employee files / human resourcesAchievements:Stabilized food costs from a single % point to a three quarter point or betterIncreased sales by introducing off premise catering and carry-out cateringIncreased the restaurant’s sales by planning and implementing community projects12/92 – 06/96Dobbs International Services / Tony’s Restaurant of HoustonMemphis, TNFood Production Manager, Food Production SupervisorResponsibilities: Liaison for the implementation of the Tony’s Restaurant menu concept into an airline cateringOpportunitycalled ULTRAIR Airlines.Responsible for all aspects of meal preparation for this main hub, high volume, airline contractorAndcommissary kitchenManaged the productivity of 35 personnel, 1 assistant and one Certified Working ChefAchievements:Improved food production and presentation by hosting frequent training sessionsDesigned and installed new service systems for three new commissary accounts (Tony’s, Kroger’sAndKLM Airlines)Took part in decreasing labor costs from 12.50 % to 11.75% due to increased training and cross trainingEDUCATIONBachelor ofScience Degree, University of Houston Conrad Hilton School of Hotel and RestaurantManagement (Earned 100% of college expenses while working in the service industry)Certified in the Educational Institute of the American Hotel & Motel AssociationHotel / Motel Sales Promotions ( With Honors )Basic SanitationFood and Beverage ControlsMaintenance and Engineering (Facilities Management)Continuing education, San Jacinto College for the Culinary Arts for two semestersSPECIAL SKILLSSkilled in the use of various types of POS systems and office systems (Micros, Aloha, Revention, Shift Notes, Hot Schedules,Restaurant 365, Toast, Panasonic, IBM, Windows20xx, eSysco, Jake’s Finer Foods, US Foods Wine service presentations, instruction, training, and tastingsTable-side cookery / presentations and fine dining management