Cesar Tecotl Cypress, TX 77429 • (929) 231-5922 • cettehnyj@gmail.comProfessional SummaryRestaurant Manager with fourteen years of experience. Bilingual, speak and write in English and Spanish. I have a winning attitude and desire to deliver an exceptional dining experience. Focused on setting high expectations and raising service standards. Experienced in taking food orders, operating cash registers and safely handling food while checking for proper procedures. Hardworking and focused on producing quality food and providing excellent customer service. Experience in catering. Skilled in optimizing workplace coordination. Excellent analytical and problem-solving skills. Responsive team player. Detail-oriented and trustworthy with unprecedented time management skills. Fast learner and adapt to any kind of environment. Multi-tasker and good client relationship.SkillsInventory control procedures Complex Problem-SolvingReliable team worker Decision Making Cash register operations Critical Thinking Schedule Coordination Employee TrainingCustomer Service Meeting Preparation Work HistoryCaterer and Driver, 08/2021 to current El Tiempo Cantina – Houston, Texas Prepared and maintained drink stations throughout catering events.Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.Provided friendly, courteous service to create memorable moments for guests.Cleared dishes and glassware quickly following each course.General Manager, 12/2020 to 07/2021Zuckers Bagels – New York, NYEstablished and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.Boosted productivity by consolidating material planning, data collecting, payroll and accounting programs into one main system.Assessed supplier quality to maintain tight cost controls and maximize business operational performance.Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.Reduced corporate risk by managing shrink processes and controlling inventory levels.Developed and maintained relationships with customers and suppliers through account development.General Manager, 06/2018 to 12/2020Bergers Catering – New York, NYDrove year-over-year business growth while leading operations, strategic vision and long-range planning.Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.Boosted productivity by consolidating material planning, data collecting, payroll and accounting programs into one main system.Enhanced operational efficiency and productivity by managing budgets, accounts and costs.Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.Organized budgets and achieved margin targets consistently to stay on track with growth plans.General Manager, 01/2015 to 06/2018Blake & Todd – New York, NYDrove year-over-year business growth while leading operations, strategic vision and long-range planning.Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.Boosted productivity by consolidating material planning, data collecting, payroll and accounting programs into one main system.Managed budget implementations, employee reviews, training, schedules and contract negotiations.Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.Assessed reports to evaluate performance, develop targeted improvements and implement changes.General Manager, 10/2012 to 11/2014Sabor de Mexico – New York, NYDrove year-over-year business growth while leading operations, strategic vision and long-range planning.Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.Boosted productivity by consolidating material planning, data collecting, payroll and accounting programs into one main system.Managed budget implementations, employee reviews, training, schedules and contract negotiations.Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.Assessed reports to evaluate performance, develop targeted improvements and implement changes.General Manager, 09/2008 to 08/2012Bistro Caterers – New York, NYDrove year-over-year business growth while leading operations, strategic vision and long-range planning.Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.Boosted productivity by consolidating material planning, data collecting, payroll and accounting programs into one main system.Enhanced operational efficiency and productivity by managing budgets, accounts and costs.Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.Organized budgets and achieved margin targets consistently to stay on track with growth plans.
