Keith Zamora
Carlsbad
Summary
A talented individual who has had a lifelong interest in quality food, the hospitality of the industry, and professionalisms. An experienced manager who works hard to cultivate a high profile with guests, and possesses a strong understanding of financial margins. Has proven success leading startup, turnaround and high-growth operations; and strengths in building cohesive, top-performing, and customer- centric teams. High-energy professional with a history of achieving record-setting and opened 7 restaurants.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Hospitality- Senior General Manger
NickCo Hospitality
09.2020 - Current
- Orchestrated positive customer experiences by overseeing all areas of the restaurant
- Dedication to perfecting the perfect dining experience by offering the highest quality of food, drinks, and standards
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, and company procedures
- Set clear expectations and create positive working environments for employees and managers
- Identified team weak points and implemented corrective actions to resolve concerns
- Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity
- Achieved highest employee retention rate
- Carefully interviewed, selected, trained and supervised staff and salaried managers
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and guest satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Introduced new methods, practices, and systems to reduce turnaround time.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Established team priorities, maintained schedules and monitored performance.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
- Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
- Established performance goals for employees and provided feedback on methods for reaching those milestones.
- Set aggressive targets for employees to drive company success and strengthen motivation.
- Developed detailed plans based on broad guidance and direction.
Assistant General Manager
NICKCO Hospitality
01.2019 - 09.2020
- Management position responsible for the daily operations in the restaurant
- Responsibilities include ensuring cleaning standards are being met, assisting guests and associates, conducting interviews, placing vendor orders
- EMAIL: keith.zamora8195@gmail.com cash handling during check-outs, working as a food expeditor and assisting in the kitchen when necessary
- Ensures all associates have proper supplies, equipment and uniforms
- Communicates to Culinary & General Manager any issues regarding food quality and service levels
- Ensures compliance with all restaurant policies, standards and procedures
- Monitors alcohol beverage service in compliance with local laws and company policy
- Manages to achieve or exceed budgeted goals
- Performs all duties of restaurant employees and related departments as necessary
- Opens and closes restaurant shifts.
Assistant General Manager
CLAIM JUMPER RESTAURANT
01.2016 - 01.2019
- Successfully manage and oversee a staff of 80 employees
- Accountable for budgeting cost control, payroll ,general accounting, and full P&L of the restaurant
- Supervision of all operations from FOH and BHO to ensure company specs and customer satisfaction is delivered
- Recruited, promoted, and hired several key employees for the Claim
- Jumper South Costa Plaza restaurant
- Create local city events
- Handle guests and HR issues according to
- California State laws
- Financial ( reporting) and personnel/payroll related administrative duties completed accurately, on time and in accordance with company policies and procedures
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
- Ensure positive guest service in all areas
- Investigate and respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
- Manage shifts which include: daily decision making, scheduling, planning while ensuring consistent high quality of food preparation and service
- Provide direction to employees regarding operations and procedural issues while developing employees by providing ongoing feedback, establish performance expectations, and by conducting a performance review.
CLAIM JUMPER RESTAURANT – MANAGER
01.2014 - 01.2016
- Supervise training of restaurant manager
- Manage a staff numbering over 50 employees daily and ensure compliance e with HR policies
- Ensure that guest expectations are met and exceeded and maintaining high employee morale and safety
- Meet daily, weekly, and monthly goals and budgets
- Prepare sales and inventory reports
- Order operating goods for different departments and assign employees specific duties
- Examine the handling , processing, and serving of the food for compliance with satisfaction rules and regulations.
LEAD SERVER & BARTENDER
CLAIM JUMPER RESTAURANT
01.2006 - 01.2014
- Train new servers and host on guest service expectations, safety procedures, proper food handling, and restaurant protocols
- I must monitor the dining room to ensure optimal guest service work with individuals’ servers and to improve performance answer guest inquiries and resolve issues promptly
- I have managed closing duties, including restocking items and relocation of cash drawers
- Bartender
- Prepare alcohol or non-alcohol beverages for bar and restaurant patrons
- Interact with customers, take orders and serve snacks and drinks
- Assess customers’ needs and preferences and make recommendations
- Mix ingredients to prepare cocktails
- Plan and present bar menu
- Check customers’ identification and confirm it meets the legal drinking age
- Restock and replenish bar inventory and supplies
- Stay guest focused and nurture an excellent guest experience
- Comply with all food and beverage regulations.
Education
Associate Degree - Business
Estrella Mountain Community College
Dysart, Avondale, AZ2009
High school diploma - undefined
Martin Luther King High
Riverside, CA2006
Skills
- Hospitality management
- Quality Assurance
- Customer service
- Labor planning
- Relationship building
- Budgeting forecasting & financial analysis
- Leadership
- Staff Development
- Training and Development
- Staff Retention Programs
- Policies & procedures
- Inventory / cost control
- Food & beverage management
Certification
WSET Level 2
Timeline
Hospitality- Senior General Manger
NickCo Hospitality
09.2020 - Current
Assistant General Manager
NICKCO Hospitality
01.2019 - 09.2020
Assistant General Manager
CLAIM JUMPER RESTAURANT
01.2016 - 01.2019
CLAIM JUMPER RESTAURANT – MANAGER
01.2014 - 01.2016
LEAD SERVER & BARTENDER
CLAIM JUMPER RESTAURANT
01.2006 - 01.2014
Associate Degree - Business
Estrella Mountain Community College
High school diploma - undefined
Martin Luther King High
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