Eddie Martinez

• Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
• Developed and implemented strategies to increase sales and profitability.
• Managed budget implementations, employee evaluations, and contract details.
• Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
• Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
• Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
• Addressed customer complaints and feedback with immediate action, turning dissatisfied customers into loyal patrons.
• Led team to exceed sales targets, implementing motivational incentives and comprehensive training programs.

Flexible manager for both front of house and back of house operations in a local Italian startup restaurant. Crust developed quickly into a high volume restaurant for dine-in, carry-out, and catering while expanding to additional locations. Managed inventory control for the Alpharetta location including placing orders with vendors. Managed a staff of XX servers, cooks, bartenders and hosts/hostesses. Developed scheduling strategy to best manage the varying needs on a daily basis. Through knowledge of food ordering and vendors, lowered cost without sacrifice of food quality. Presented business cases to ownership on creative promotions, menu pricing, and catering marketing opportunities.

Managed operations at a high volume location in Atlanta. Presented with opportunities to manage patron relationships while going above and beyond in offering resolution for concerns. Responsible for schedules for a staff of XX servers. Held to a high standard of customer service and timely processing of carry out orders while not sacrificing service for in-house customers. Introduced to the business side of the restaurant and was mentored by ownership in the development of food, supply, and staffing budgets along with ordering procedures.

Managed inventory and ordering needs to ensure proper items on hand while being challenged with supply chain delays. Organized kitchen staff scheduling. Responsible for developing a monthly and annual budget and building a business case for excess spending when appropriate. Worked diligently to maintain consistent food cost and quality to revenue without a need to adjust menu pricing.

Bring passion for cooking and assembling dishes to highly detailed specifications for presentation and quality. Took a lead role in the kitchen as needed and trained new kitchen team members.