Ismael Luquín

Responsible for directing and organizing the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize profits.

• Planned operations to effectively cover all needs while controlling costs and maximizing service.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Worked with qualified chef to diversify menu with new offerings.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Verified prepared food met all standards for quality and quantity before serving to customers.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Maximized quality assurance by completing frequent line checks.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Coordinated and organized all restaurant inventory.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Motivated staff to perform at peak efficiency and quality.
• Developed unique events and special promotions to drive sales.

• Orchestrated positive customer experiences by overseeing every area of [Type] operations.
• Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
• Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Verified accurate records and sufficient supplies by conducting [Timeframe] inventories of food, beverages, glassware and other materials.
• Set clear expectations and created positive working environment for employees.
• Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Carefully interviewed, selected, trained and supervised staff.

• Responsible for the opening of a restaurant in zone A + B + for 200 Mediterranean cuisine diners with a touch of Mexican signature cuisine. Coordinate the work, facilities, finishes, major and minor kitchen and floor equipment, staff hiring, training, preparation of manuals, processes, procedures. Implement recipes and sub-recipes with the chef. Determine stock pairs, order preparation, supply, costs, annual budget for expenses. Corrective and preventive maintenance. Prepare results statement and report results monthly. 120 employees under my charge.Oversaw day-to-day production activities in accordance with business objectives.
• Defined, implemented and revised operational policies and guidelines.
• Modernized and improved operational procedures to increase productivity and profitability while tightly controlling costs.
• Achieved team goals through formalized training plans, coaching and performance management.
• Evaluated performance, adjusted strategies and maintained agile, sustainable operations.
• Monitored budget and utilized operational resources.
• Monitored office workflow and administrative processes to keep operations running smoothly.
• Devised new promotional approaches to boost customer numbers and market penetration while enhancing engagement and driving growth.
• Set team and individual KPIs and provided regular, actionable feedback.

Creation and implementation of manuals, formats, processes and procedures of the restaurant for the floor operating area. Creation and implementation of kitchen service recipes. Cost decrease from 42% to 36% in one year, customer increase of 16% in the Juárez unit and 12% in the Polanco unit. 450 employees under my charge.

• Planned operations to effectively cover all needs while controlling costs and maximizing service.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Worked with qualified chef to diversify menu with new offerings.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Verified prepared food met all standards for quality and quantity before serving to customers.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Coordinated and organized all restaurant inventory.

.Decrease in operating cost from 48% to 34%, increase in sales by 40% from $ 1,200,000 pesos (red numbers) to $ 1,680,000 pesos (black numbers), increase of 100 monthly customers. Creation and implementation of service cookbooks for breakfast and lunch. Implementation of a Wine menu with 80 labels.

• Orchestrated positive customer experiences by overseeing every area of operations.
• Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
• Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Verified accurate records and sufficient supplies by conducting weekly and monthly inventories of food, beverages, glassware and other materials.
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• Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
• Set clear expectations and created positive working environment for employees.
• Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
• Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
• Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.
• Built and leveraged community relationships to drive business and maximize catering programs.
• Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
• Maintained facility and grounds to present positive image.
• Carefully developed lucrative annual food and beverage marketing plan and strict budget to maximize profits.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations.
• Carefully interviewed, selected, trained and supervised staff.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Created fun team building activities to engage staff in up-selling to meet revenue targets.
• Maintained safe working and guest environment to reduce risk of injury and accidents.
• Prepared for and executed new menu implementations.
• Organized special events in restaurant, including receptions, promotions and corporate luncheons.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.