EXPERIENCE:
Growing up in Flores Mexican Restaurant taught me that great hospitality is built on two things: relentless operational grit and genuine care for people. Stepping into the General Manager role meant translating that foundation into daily leadership. From running high-volume service and managing end-to-end floor operations to stepping behind the bar whenever the rush hit, I became the steady hand across every corner of the business.
Beyond logistics, my focus was building a sustainable team culture. I restructured shift workflows to foster staff accountability, bridged communication between front-of-house and back-of-house teams, and maintained the kind of welcoming warmth that keeps regulars returning. It sharpened my ability to stay calm in fast-paced environments, resolve complex operational challenges in real time, and lead with empathy, precision, and purpose.
Operational & Floor Leadership: Led front- and back-of-house shifts, stepped into hands-on floor and bar coverage during peak volume, and managed real-time problem-solving to ensure seamless service.
Team Management & Culture: Streamlined scheduling systems and staff station rotations, set clear accountability standards, and fostered an environment grounded in direct communication and mutual respect.
Financial & Inventory Oversight: Managed vendor communication, inventory replenishment, and labor coordination to safeguard margins while maintaining high product quality.
Client & Guest Experience: Upheld brand hospitality standards across all interactions, transforming first-time guests into loyal regulars and resolving guest escalations with poise and tact.
