Jay Sadeq 13242 Oak Knoll Dr. Geismar, LA 70734 (225) 802-6484 | jaysadeq@gmail.com PROFESSIONAL EXPERIENCE: Team player, leader and builder. Extensive years of experience in restaurants. Always looking for improvement in every facet of life while making people around me reach for the same goals and values. MIS PADRES MEXICAN GRILL & CANTINAGeneral Manager 1/2019- 12/2022 2006 – SOMBRERO’S, UNO DOS TACOS RESTAURANTS GROUP BATON ROUGE, LA Managing Partner 2006-12/2019 Prior ownership and GM in Italian, Sports grill and bar and fine dining restaurants. Provino’s Italian Restaurant – Baton Rouge, LAVivo’s Italian Ristorante – Prairieville, LACharlie Brown’s Sports Grill & Bar – Prairieville.LAThe Grill Steaks & Seafood (Fine Dinning) – Baton Rouge, LAAnnual Sales Volume: 6 Units averaging between $2.5 Million PER UNIT Founding member of the Sombrero’s and UNO DOS Tacos Tex Mex restaurants group. Worked as owner and operator for various locations. Performed accurate monthly inventories of supplies and equipment, including food, beverage. glassware and utensils. Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures. Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas. Compiled with health, sanitation and liquor regulations. Maintained a safe working and guest environment to reduce any risk of injury and accidents. Accomplished restaurant and bar human resources and objectives by recruiting, selecting, training, assigning, scheduling, coaching. Trained team members on food safety and sanitation processes, customer service, menu education and upselling methods to drive up revenue. Set budgets and managed food cost to target by working closely with the kitchen teams to ensure high quality, portion control, recipes, preparation, and rotation; completed regular inventory and enacted action plans for high-cost variance items; worked with the kitchen staff to make product determinations and ensure versatility of quality; negotiated vendor contracts to keep costs down. Established a restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections. Set productivity goals to control labor costs to budget by scheduling forecasts and monitoring sales to make strategic cuts and cross training the staff to improve efficiency. Managed accounts payable, accounts receivable and payroll. Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of over serving or underage drinking. Completed thorough opening, closing and shift change function to maintain the utmost operational standards each day. Maintained a 4-Star Average Yelp! Reviews by providing regular/consistent coaching to all restaurant team members on providing the highest quality service and products. Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees. Reduced turnover by implementing Dale Carnegie principles and incentives by rewarding and appreciating diligent employees. Motivated staff members through acknowledgement or hard work, achievements and instilling accountability while leading by example. Increased sales with local store marketing; partnered with local charitable organizations for events and donations. Encouraged patron loyalty by emphasizing 100 % customer satisfaction regardless of what the circumstances were. Recognized by local media and Mayor for charitable giving during 2016 floods in the Baton Rouge area. References will be provided upon request