Ricardo Mangligot

Oversee the entire operations of the brand.

Oversee the entire operations of the brands.

Managed the entire brand restaurant operations including food cost control, delivery, p&l, catering, brand commissary and labor management.

Provide action plans to reached objectives in sales, cost, employee retention, guest service & satisfaction, food quality, cleanliness & sanitation.

Fully comply with all regulations pertaining in health, safety & labor requirements of the restaurant, employees & guest.

First, developed the restaurant menu with the approval of the founder (General Manager) then responsible in training, planning, and leadership to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality and sanitation.
Fully understand and comply with state and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guest.
Provide advice and suggestions to General Manager as needed.

Food cost management, makes action plans on the variances accumulated for the whole month and report to higher management, makes ordering good for the days of supply, make sure a 100% customer service the #1 priority and motivate and train newly joined team members.