Rogelio RangelMexico City, Mexicorogeliorangelvazquez@gmail.com | +(52)551-244-8472Talented Executive Director with significant experience in the restaurant (F&B) industry in Mexico, the United States and Central America. Experienced with operations and concepts from fine dining to fast casual dining. In depth knowledge and an understanding of how to grow a profitable business through a sales culture, guest satisfaction, and solid operations. A motivator of people, able to build and maintain business relationships through collaboration and effective communications. A long-term, strategic thinker with a proven track record of delivering sustainable results.Work ExperienceSushi Itto | Mexico City, Mexico June 2022 – PresentExecutive Director Complete responsibilities for 35 corporate units, and 115 franchised locationsConformed and established the management positions that service the unitsBuilt successful business relationships with the franchisees; used excellent interpersonal skills to reestablish previously broken relationshipsContributed to the rebranding of this established brand after 35 years Working in a multicultural environment within 6 countries, including USA (Texas), Guatemala, El Salvador, Nicaragua and Honduras. Improved COGS in-store, from 35 % to 28%, by eliminating apps and packaging in selected stores Through excellent customer service and training grew in-store sales, from 48% to 56% in the corporate units Increased ebitda % in six months, by eliminating apps in high volume sales units, and rearranging the delivery service, without lowering sales Grupo Son Restaurantero | Mexico City, Mexico April 2019 – June 2022Corporate Director of Operations Improved operations and procedures in the iconic brand La Docena, two of four units awarded internationally with the recognition of the 50 best restaurants in Latin America, by the Pellegrino list Hired, trained, coached and developed Front of the house service staff and standards Delivered and maintained consistent COGS in each restaurant brand, with results ranging between 25% and 38%. Exceed sales projections within the three brands under my supervision Provided weekly reports to CFO and CEO regarding operations – reports included issues that needed to be addressed and the action plans to be implemented to resolve the issues Aligned HR and Purchasing departments, implementing faster and more efficient procedures Participated and implemented a “Michelin star” process during eight months, when the guide was supposed to enter the Mexican market. Due to the pandemic the goal was not achieved, but the experience was enriching Alimentarium Group | Monterrey, Mexico Aug. 2017 – March 2019 National Franchise Director Oversaw the operations and financial action plan for the iconic brand Super Salads, with over 40 units nationwide Executed regular visits to all units, alongside Regional Supervisors, provided coaching, development and training to managers and Owners on-siteDuring site visits, identified any operational issues within the restaurants, created a corrective plan within one week of the visit Planned a new concept related to delivery apps, slashing construction times, costs and menu items by 25% Reorganized the franchise department, focusing on building successful business relationships with future franchiseesCreated annual budgets, goals and objectives for the International Franchise departmentForecasted annual sales with each franchisee from all brands.Built successful business relationships with real estate brokers and construction companies that assisted with site selection and projecting sales of future units Mentored future franchisees to understand the restaurant industry, pros and cons, P&L’s and multi-unit operations Reviewed the details of mergers and acquisitions for two restaurant brands, to be developed and added to the company’s franchise portfolioParticipated in training at the Corner Bakery Café in Houston, TX, with the expectation I would replicate this operating system into a new concept in Mexico Peace and Love Company | Monterrey, México Dec. 2014 – July 2017 Executive DirectorResponsible for one unit in NYC, and seven units across Mexico – Visited units on a monthly basisExceed annual sales budgets of $3.5M by 5%. Decreased COGS by 4% in the first year of employment Decreased new stores opening time by more than 50% by implementing efficient procedures Engineered the original concept, making easier to replicate, with less operating costs, higher earnings and more efficient operations procedures Generated financial results of 19% of EBITDA my first year of employment Developed business plans for seven units nationwide, and the new prospective unitsReorganized both the administrative and operations at New York and New Jersey locations. Created a revised action plan to take the brand to the National Restaurant Association show, in Chicago, to generate leads for investors/franchisees for an expansion on the East CoastCarolo Group | Mexico City, Mexico Oct. 2012 – Dec. 2013 Director of Operations Increased sales 7% per year with a sales goal of $3M Responsible for new unit openings, applying operational and administrative improvements, ensuring a faster recovery of the initial investment Reduced COGS by 3% my first six months of employmentIntroduced new menu strategies that increased gross profits Completed training in New York City, on “How to be an international master franchisee”, Using the education to bring and develop an American brand in Mexico Developed a new wine list for the newest concept – achieving an 18% wine sale mix Contramar Group | Mexico City, Mexico April 2010 – Sept. 2012 Director of Operations Coached and developed staff and contributed to Contramar’s success as one of the best Mexican seafood restaurants around the continentOversaw for seven management positions as direct reports (administration, purchasing, HR, IT, maintenance, logistics and finances). Outperformed annual sales budgets by 20%, produced $6.5M in sales annually Ensured and controlled the COGS, averaging 33.5% as a group Generated earnings above 25%, per year, for the groupRefocused the growth strategy for the group – focusing more resources different brands in the portfolio. Revamped sales and earnings in two different concepts in less than a year and resulting in a 35% sales increase Pioneered and launched one of the best wine lists in Mexico, at the Baja food fine dining concept, MeroToro. achieving wine sales of 20% of total sales.EducationTecnológico de Monterrey | Monterrey, Mexico Bachelor’s degree – Business Administration.Dec. 2000
