Victor Rangel Torres

Manage a portfolio of restaurants, responsible for the expansion and retention in assigned territory Analyze changes in user behavior to prioritize actions and make data based decisions to find the best way to achieve personal and team KPIs Responsible for onboarding accounts into new product offerings and growing usage Prevent churn and upsell restaurants into new product offerings

Management and control of sales projections. Oversee development of strategic plan and guide management in the implementation this plan wherein stated company goals and objectives, particularly in the areas of expansion of company operations into new markets. Design of investment plans. Provide advice and guidance in the areas of financial and budgetary analysis and decision-making and provide recommendations for obtaining accurate and realistic fiscal pictures for both the long and short terms. Design of marketing plans and development of the company brand Implementation of procedures manuals, systems of inventory control and purchase orders, monitoring personal development of employees on customer service standards. Menu engineering analysis Providing weekly and monthly sales reports and monitoring managers’ performance according company standards.

Advise business in the development of the company brand, especially as new markets and demographics are being targeted for company expansion, and where the company’s current underlying, and successful business model will be replicated at these new locations, Guide business in carrying out needs analyses when it comes to human resources, and developing and executing a plan for optimal staffing levels, including developing improved employee hiring, training and termination protocols, performance evaluations, and the “ways and means” of appropriate staff compensation levels, promotion structures and incentives for outstanding or improved performance. Consult with ownership regarding development and implementation of best practices for consumer trend evaluation and analysis and the cultivation of client loyalty campaigns to accommodate our clientele’s varied and particular budgets and tastes, especially in light of planned expansion into new geographic markets, and with new demographics comprising some of the targeted expansion areas. Provide recommendations for developing the most effective and accurate means of competition assessment and market opportunity analysis, in terms of service pricing, substance of services provided and geographic areas ripe for opportunity and/or expansion. Guide management in ensuring compliance with state and federal statutory requirements for the providing food service and adhering to applicable sanitation codes.

Inventory Control Responsible for mise en place before service, Management and control of food safety Oversee the preparation, cooking, and presentation of meals at the hot line.

Kitchen Manager (Restaurant L'Oriental) Food ordering Inventory Management

Menu Design & Analysis Pre-opening, monitoring the personal development of employees on customer service standards Organization of employees, delegation of tasks Inventory Control and food ordering Training new employees in all aspects of customer service, cooking skills and safety

Food preparations Food inventory Receiving and storing products Coordinating catering services

Food preparations Food inventory Implementation of FIFO system Receiving and storing products Track and order supplies and food items

Inventory control Food ordering Food preparation Places and expedites orders

B.A. on Culinary Arts

B.A on Business Administration