Armando Melendez III

Key Responsibilities & Achievements:

Provide comprehensive operational oversight for a diverse portfolio of market-style dining brands, including:

Quick-service restaurants, ramen bar, coffee shop, boba tea shop, fresh fruit storefront, and commissary kitchen.

Manage concessions operations for sporting events and large campus functions, ensuring consistent guest satisfaction and brand integrity.

Lead multi-unit operations with responsibility for staffing, performance, and customer service across up to 150 employees, including front-line staff, leads, and supervisors.

Oversaw franchised brands such as Subway, Starbucks, and Lollicup Boba, maintaining compliance with brand standards and university policies.

Directed a fleet of food trucks, including route planning, menu development, health code compliance, and mobile customer engagement strategies.

Conduct employee goal setting, coaching, and annual performance evaluations, fostering a high-performance culture and professional growth.

Developed and managed individual budgets for each dining concept, ensuring P&L accountability, cost efficiency, and fiscal responsibility.

Led menu development with focus on innovation, profitability, and customer preferences — ensuring proper margin setting and adherence to nutritional and operational standards.

Procurement and vendor relations, sourcing high-quality, affordable ingredients and securing favorable item costs.

Implemented innovative limited-time offers (LTOs) and local store marketing strategies to drive sales, customer traffic, and engagement.

Designed incentive-based customer programs to boost loyalty and retention across all retail locations.

Championed safety and sanitation practices, ensuring compliance with university, state, and federal health regulations.

Collaborated with university leadership on strategic planning, aligning dining operations with campus goals and evolving student needs.

Key Responsibilities & Achievements:

Led daily operations of a high-volume, full-service restaurant and bar, including management of sporting event service, private parties, and daily dining traffic.

Directed a team of 70+ employees, including front-of-house, back-of-house, and bar staff — focused on employee engagement, scheduling, productivity, and morale.

Oversaw profitability through strategic management of food and beverage costs, labor expenses, and inventory control, achieving consistent cost targets.

Implemented cost control systems to minimize waste, track product usage, and ensure accurate receiving and inventory reconciliation.

Built and maintained strong vendor relationships to ensure timely delivery, quality control, and advantageous pricing agreements.

Developed and executed local store marketing strategies to increase foot traffic and improve customer retention, including community outreach, promotions, and social media engagement.

Championed customer service excellence, resolving escalated issues promptly and maintaining high guest satisfaction scores and repeat business.

Conducted strategic business planning, including monthly P&L reviews, forecasting, and identifying opportunities for revenue growth and operational improvements.

Facilitated ongoing employee training and development, including onboarding, performance reviews, and continuous goal setting to elevate team capabilities and ensure compliance with brand standards.

Maintained rigorous adherence to health, safety, and alcohol compliance standards, ensuring a safe and welcoming environment for guests and staff.

Led weekly leadership meetings and collaborated with district/regional managers to align store performance with company goals.

Key Responsibilities & Achievements:

Directed all aspects of daily operations for a high-volume quick service restaurant, including front-of-house, kitchen, and drive-thru service.

Managed a team of up to 50 employees, including shift leaders, crew members, and kitchen staff; led recruitment, hiring, onboarding, and scheduling.

Oversaw labor costs, food costs, and overall P&L performance, ensuring cost control and profitability while maintaining quality standards.

Ensured strict compliance with Del Taco brand standards, health regulations, and food safety protocols (ServSafe and local/state guidelines).

Delivered excellent customer service and maintained high satisfaction scores by resolving guest concerns quickly and training staff on hospitality best practices.

Implemented effective inventory control and waste reduction systems, resulting in improved food cost management and reduced shrinkage.

Trained and mentored new managers and team members, contributing to the development of internal leadership pipeline.

Served as New Store Opener and Trainer, assisting with the launch of new Del Taco locations, including staff training, operations setup, and community engagement.

Led local store marketing initiatives to boost traffic and sales, including promotions, community involvement, and limited-time offers.

Maintained high performance during peak periods, such as late-night service and promotional events, ensuring speed and accuracy under pressure.

Conducted regular audits and inspections to ensure operational excellence, safety, and adherence to corporate standards.

Key Responsibilities & Achievements:

Oversaw daily operations of multiple high-volume quick service restaurants, ensuring alignment with Carl’s Jr. brand standards and operational goals.

Managed a team of 50+ employees and assistant managers, providing leadership in staffing, training, scheduling, and performance development.

Maintained strict inventory control systems to reduce waste, ensure product availability, and maintain food cost targets.

Delivered consistently high levels of guest satisfaction by enforcing strong service protocols and resolving customer concerns quickly and effectively.

Upheld high food quality and safety standards, conducting regular food safety audits and employee retraining to maintain compliance and cleanliness.

Responsible for budget oversight, including labor cost management, food cost tracking, and expense forecasting.

Led food ordering and vendor coordination, ensuring timely and cost-effective procurement of ingredients and supplies.

Implemented and executed local store marketing strategies to increase foot traffic, grow customer base, and support promotional campaigns.

Conducted internal brand audits to monitor service levels, cleanliness, staff performance, and overall operational readiness.

Played a key role in hiring, onboarding, and developing staff, building strong internal teams and supporting career advancement through coaching and mentoring.

Served as multi-unit leader, supporting operational consistency and performance across multiple locations under regional management oversight.