Jose Guilherme Feitoza

Proud to represent AACo — with over 200 years of history — as Regional Sales Manager for Florida and Mexico. My role focuses on: Building and maintaining strong relationships with distributors, chefs, and restaurateurs across the region Driving sales growth and increasing brand presence for Westholme Nature-Led Wagyu Educating partners and customers on AACo’s heritage, quality, and sustainable practices Securing strategic placements to expand market reach and visibility Collaborating with internal teams to ensure brand consistency and customer satisfaction Representing AACo at events, tastings, and industry functions to promote the Westholme brand

At Spiess Consulting, I work directly with restaurant owners and operators to improve profitability and streamline back-of-house operations through strategic consulting and tech integration. My focus includes: Onboarding and training teams on Hospitality Softwares for accurate invoice management, COGS tracking, and financial reporting Conducting in-depth menu and recipe analysis to optimize food cost and portion control Performing item and vendor reviews to identify savings and maximize margins Implementing systems for accurate inventory tracking and waste reduction Providing tailored strategies to increase net profit and sales through pricing adjustments and operational improvements Delivering ongoing support to ensure successful adoption and measurable performance gains This role allows me to combine my hospitality background with a data-driven approach to help restaurants run smarter and more efficiently.

As a Territory Manager at Cervion Systems, I help independent restaurants thrive by providing them with reliable, user-friendly POS solutions and personalized support. My role involves: Consulting with restaurant owners to identify pain points and recommend customized POS setups Conducting on-site visits, product demos, and operational evaluations Building strong relationships with clients across South Florida Offering expert guidance on payment processing, hardware, and backend reporting tools Acting as a trusted resource for operators looking to streamline service, reduce costs, and improve efficiency Backed by a company that prioritizes real U.S.-based support and fast response times, I’m proud to bring hands-on hospitality experience to a tech-driven role that truly helps businesses succeed.

- Conducted training on newly hired managers for all 4 locations, including Front and Back of the House, trained them from steps of services to 4+ different industry-specific software solutions. - Operated on restaurant maintenance, food, liquor, and labor costs with a profit of $2 million during the pandemic. - Analyze and generate reports to maintain corporate goals using Toast and R365 to increase sales and control labor and food costs. - Managing weekly inventory for the Back of House, using R365, including counting, analyzing variance, recipe accuracy, and actual vs. theoretical reports to assure food quality and costs. - Control and manage food ordering using DiningEdge. Delegated tasks appropriate to individual employees to provide development opportunities. - Organized and updated schedules to optimize coverage for expected customer demands. - Trained a team of 50 Food Runners, Servers, and Bartenders, delivering outstanding service to every customer, maintaining an excellent review rating of a 95% average across 5000+ reviews. - Performed in four different positions, started as a Food Runner to Manager, managing all three departments of the restaurant with success (Front, Back and Grill)

As the Interim General Manager for the brand new Chima steakhouse in Orlando, I played a pivotal role in its successful launch. I led the hiring process, assembling a skilled team and conducting thorough training to ensure top-notch service. Coordinating with suppliers, I managed inventory and oversaw the setup of the restaurant, ensuring a seamless operational flow. Through effective leadership, I maintained quality standards, resolved challenges, and cultivated a positive atmosphere for both customers and staff. My financial oversight and collaboration with corporate teams contributed to the restaurant's strong start and continued growth.

- Accepted and examined quality and correctness of 15 daily meat deliveries. - Passed health inspections by correctly evaluating meat temperatures for safety and quality and keeping detailed records of heat statuses. - Trained new employees on cleanliness, client interactions and various types of meat cuts. - Maintained proper food temperatures for over 25 different products. - Kept detailed records of meat cuts to ensure accurate inventories.

- Responded quickly to customer concerns and escalated significant issues to management. - Operated POS terminals to input orders, split bills, and calculate totals. - Provided exceptional service to a high volume of daily customers. - Met or exceeded sales targets consistently with proactive promotional strategies and dessert mentions. - Gained broad base knowledge in all aspects of restaurant operations, both front-of-house, and back-of-house.