Julio Lopez

Responsible for the day to day operations in two (2) bakeries, two (2) cafes and one (1) restaurant (new restaurant being responsible of the opening).
Manage a team of 65 employees.
Hiring, coaching and training new and existing staff. Creating promotions.
Managing complains.
Creation of menus together with chefs.
Reporting directly to COO and CEO.
Financial aspect like cost control, monthly and annual budgets, revenue sheets.
Develop new projects with COO and CEO for future outlets.

Responsible for the operations during functions in both service and kitchen as well as logistics.
I was responsible for starting the business together with owners and GM.
Manage a team of 35 full time plus casual for functions up to 150 employees.
Meeting clients to understand needs.
Hiring, coaching and training staff.
Responsible for small operations like private dinners for VIP guests from 10 people up to big events for up to 640 guests.
Financial aspects such as cost control and budgeting, P&L, pricing.
Menu design, planing and developing together with chefs.

Coaching to new employees.
Designing new dishes in addition to the existing menu.
Private functions: exclusive dinning for VIPs.
Daily operation: from 250 to 600 covers.

Preparation of food in different sections.
Training and coaching new staff.
Menu design for modern international cuisine.
Private catering for private dinner and events.

Managing the day to day operations.
Menu design for Japanese Snack Menu.
Hiring, coaching, training new staff for both kitchen and service (10 employees including part time).
Marketing and promoting the pub to locals and tourists.
Creating promotions.
Creating new drinks.
Financial aspects as P&L, cost control, and budgets

Managing day to day operations.
Hiring and coaching new staff together with HR department.
Creating promotions.
Cost control.
Financial activities (budget and revenue analysis, P&L).
Overseeing two restaurant operations:
Seafood Fine Dining with 65 covers and Mediterranean restaurant with 200 covers.
Managing a team of 68 employees.

Taking orders.
Serving tables.
Suggestions of dishes and/or beverages.
Up-selling wines.
Supervising operations during functions up to 400 covers including weddings and corporate events.
Planning and executing functions (writing BEOs, location set up).
Organizing service teams for events.

Managing restaurant daily operations.
Ordering, stock taking, applying FIFO.
Taking orders.
Welcoming guests together with hostess .
Financial activities (budgeting, P&L, revenue sheets)
Menu design, planning and development
Hiring, coaching and training new staff.

Waiter till beginning 2003 and then promoted to Bar Manager.
Serving drinks and food.
Preparing cocktails.
Cost control to meet budgeted PAR stock
Daily revenue report and analysis of sales mix
Organize and execute beverage tasting events, eg. Moet et Chandon
Managing a team of 12 employees.