MICROSOFT
Alejandro Aizpuru
Director of Operations / Managing Director / Senior Consultant
Querétaro, Queretaro
Summary
My professional objective is to serve as a Director in the hospitality industry, leading by example to promote a positive, team-oriented, and results-driven work environment. I have strategic vision to position the company and innovate to benefit its sustainable growth. I seek to optimize processes and implement improvements focused on both guest satisfaction and business profitability. I will leverage skills in talent management, negotiation, and results-orientation to guarantee service excellence, while maintaining motivated, committed, and proud staff who contribute to collective success.
Overview
27
27
years of professional experience
2
2
Certifications
1
1
Spanish
1
1
English
Work History
Founder & Senior Coach
Alex Aizpuru Marca Personal
Querétaro City, Querétaro, Mexico
06.2020 - Current
- My consulting model is rooted in direct restaurant operations, working hands-on in kitchens, service areas, and guest-facing roles to implement real-time, field-tested solutions.
- Established a successful business by identifying market needs and developing innovative solutions.
- Company Overview: a business consortium dedicated to the organization of dissemination and training events for the gastronomic and tourism sector. I have created two important events: the Restaurant Summit 2020 and the Latin American Tourism Summit 2020, which have reached more than 25,000 people.
- Design and implement recruitment and selection strategies for highly qualified and committed personnel.
- Coordinate and supervise the employee performance evaluation process, and develop career and training plans for employee growth and development.
- Establish compensation and benefits policies and programs, as well as design incentive and recognition plans to motivate staff and improve their productivity.
- Manage and supervise the payroll process and compliance with tax and labor obligations, ensuring compliance with labor laws and regulations.
- Develop and implement work climate policies and programs, fostering a healthy, safe and pleasant work environment for staff, and promoting teamwork and effective communication.
- A business consortium dedicated to the organization of dissemination and training events for the gastronomic and tourism sector. I have created two important events: the Restaurant Summit 2020 and the Latin American Tourism Summit 2020, which have reached more than 25,000 people.
- Developed strong partnerships with other businesses to allow for collaboration and more significant opportunities for growth.
Director of Operations
Grupo Chilango Gringo
12.2020 - 09.2022
- Company Overview: a restaurant group that specializes in authentic Texan BBQ food. It has two restaurants, one with a capacity for 200 people and another called WareHouse, which has an event center and a bar with a capacity for 300 people, with space for up to 2,000 people. They also offer catering services and have four branches in shopping centers under the 'Sandwich Shop' concept.
- Ensure that the daily operations of the company's restaurants and branches meet the established standards of quality, service and profitability.
- Implement and improve operational processes and strategies to optimize business efficiency and profitability.
- Coordinate and manage restaurant managers and employee teams to ensure effective communication, problem solving and teamwork.
- Establish and ensure health and safety policies and procedures.
- Plan and coordinate marketing and promotional activities to increase company visibility, including events.
- Achieved a 6% reduction in overall cost (with an annual purchase volume of $60 million), the creation of a Production Center to standardize recipes and processes, and the implementation of an alternative production system for quality control.
- Worked on the alignment of the operating team and reduced delivery times of the home delivery platforms by 20%.
- Achieved an overall customer satisfaction rate of 96% and a 35% increase in the training rate of operations personnel.
- A restaurant group that specializes in authentic Texan BBQ food. It has two restaurants, one with a capacity for 200 people and another called WareHouse, which has an event center and a bar with a capacity for 300 people, with space for up to 2,000 people. They also offer catering services and have four branches in shopping centers under the 'Sandwich Shop' concept.
- Oversaw daily operations across multiple departments, ensuring seamless coordination and efficient execution of tasks.
- Defined, implemented, and revised operational policies and guidelines.
Human Capital Director
Negocios en Frio SAPI de C.V. - CHOBANI MEXICO Grupo Almos S.A de C.V.
05.2016 - 06.2020
- I carried out a diagnosis of the problems in different areas of the organization, made a roll-out of 140 employees for a new business structure.
- Improved the work environment and reduced operational turnover from 60% to 15% in 2 years.
- Collaborated with the new Operations Director to improve operations, reduce costs and improve customer satisfaction indicators.
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
- Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
Director of Operations
Sonora Grill Group
02.2015 - 05.2016
- Develop and implement strategies to improve the operational efficiency of the group's restaurants.
- Oversee the performance of restaurant managers and ensure that they meet quality and customer service standards.
- Monitor restaurant budgets and operating expenses, and find ways to reduce costs without compromising quality.
- Identify and correct operational problems and ensure that health and safety standards are met in all restaurants.
- Implemented the Grill Point training system and process standardization to improve the quality and consistency of the products and services offered by the company.
Managing Director
Aizpuru Consultores S.C.
03.2011 - 01.2015
- Company Overview: a consulting firm specialized in human resources and operations for restaurant chains.
- Planning and administration of daily operations.
- Personnel management: hiring, training and supervision of staff, ensuring an adequate and motivating work environment to maintain a high performance team.
- Oversight of the restaurant's budget and finances.
- Development and execution of marketing strategies and development of key vendor relationships.
- Managing customer relationships, building customer loyalty and promoting the restaurant.
- Maintained the guest satisfaction index above 96%, delivered average profits above 28%, implemented the corporate training system in the 3 units in Mexico and traveled to more than 8 cities in the United States for constant training as General Manager.
- A consulting firm specialized in human resources and operations for restaurant chains.
General Manager
Ruth's Chris Steak House
11.1998 - 02.2011
- Oversight of the restaurant's budget and finances.
- Development and execution of marketing strategies and development of key vendor relationships.
- Managing customer relationships, building customer loyalty and promoting the restaurant.
- Managed to maintain the guest satisfaction index above 96%, delivered average profits above 28%, implemented the corporate training system in the 3 units in Mexico and traveled to more than 8 cities in the United States for constant training as General Manager.
Education
Bachelor's Degree - Business Administration
CENEVAL
05.2001 -
Diploma - Restaurant Management
Universidad la Salle
Diploma - Consulting
Universidad la Salle
Certificate - Managing Human Resources
University of Minnesota
01.2016 - 12.2016
Certificate - Effective Organizations Management
Universidad Pontificia de Chile
01.2016 - 12.2016
Skills
Leadership and team building
Knowledge of the food industry
Financial management
Process improvement
Results oriented
High level of analysis
Negotiation skills
Team leadership
Strategic planning
Project management
Marketing
Certification
Diploma in Restaurant Management, Universidad la Salle
Other Companies
- Mc Donalds Mexico
- Marriott International CDMX
- Hilton Cancún
Software
CANVA
AI
MICROS SOFT RESTAURANT AMBIT WANSOFT
Languages
Spanish
Bilingual or Proficient (C2)
English
Upper intermediate (B2)
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Director of Operations
Grupo Chilango Gringo
12.2020 - 09.2022
Founder & Senior Coach
Alex Aizpuru Marca Personal
06.2020 - Current
Human Capital Director
Negocios en Frio SAPI de C.V. - CHOBANI MEXICO Grupo Almos S.A de C.V.
05.2016 - 06.2020
Certificate - Managing Human Resources
University of Minnesota
01.2016 - 12.2016
Certificate - Effective Organizations Management
Universidad Pontificia de Chile
01.2016 - 12.2016
Director of Operations
Sonora Grill Group
02.2015 - 05.2016
Managing Director
Aizpuru Consultores S.C.
03.2011 - 01.2015
Bachelor's Degree - Business Administration
CENEVAL
05.2001 -
General Manager
Ruth's Chris Steak House
11.1998 - 02.2011
Diploma - Restaurant Management
Universidad la Salle
Diploma - Consulting
Universidad la Salle