Victor Manel

• Managed daily business operations encompassing budgeting, staffing, scheduling, inventory control, customer service, and sales.
• Achieved annual sales volume of 4 million through strategic management and operational improvements.
• Optimized labor and food costs within first month to enhance profitability.
• Monitored financial performance to ensure budgetary compliance and operational efficiency.
• Reduced turnover by 80% within two months, fostering a stable workforce.
• Improved guest ratings on Yelp and Google from 3.2 to 4.6 stars in six months.
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• Awarded title of Best Mexican Restaurant in Laguna Beach by Google for 2025.
• Created positive work environment through team-building activities that encouraged cross-departmental collaboration.

• Annual sales volume: $2.5 million
• Hiring in as a line cook
• Promoted to sous chef in 60 days
• Promoted to Executive Chef in February of 2023
• Built a strong team in the kitchen by being a hands-on leader, better training for our team and constant couching reduced employee turn over to zero during my time as a Executive Chef.
• Developed and promoted one line cook to sous chef.
• Instituted structure to the kitchen by implementing and updating order guides, sanitation checklist, temperature logs, new prep lists, recipe books, closing and opening checklist as well as station checklist.
• Drooped food cost in my first 2 months in the Executive Chef roll.

( Reason for leaving: Restaurant closed.)

• Annual Sales Volume: $8.5 Million
• Hired in as line cook
• Promoted to Manager in 2016
• Promoted to General Manager in 2019
• Successfully navigated Covid-19
• Increased weekly sales during covid by 35%, accomplished by offering new and improved menu offerings such as family meals as well as starting delivery program.
• Reduced labor cost during covid and increased sales thus increasing profitability
• Reduce our food cost to beat our goal of 33% by working with kitchen Manager, developed systems to reduce mistakes and food waste, and use of proper portion utensils.
• Constantly developed and trained new leaders to be transfer to other stores
• Support ownership and district manager by helping oversee units needing support 3 to 4 times per week as well as continuing to manage my store as General Manager.

( Reason for leaving: working 2 jobs at the same time, offered full time Sous Chef at more salary than Lupe's)

• Annual Sales Volume: 3.5 million
• Hired in as line cook / Expo
• Promoted to manager in 2016
• As a Manager i worked the dining room, solve guess issues, handle all cash procedures, manged, bartenders, food runners, cashiers, servers and all front of the house staff.
• Main focused during my time as a manger, catering, especial events such as private parties at the restaurant's banquet room and on site events.

( Reason for leaving: working 2 jobs at the same time, was made a good offer at lupe's with opportunity for development)