Thomas Lucero

Oversaw Districts composed of 7 restaurants. Identified management manpower needs. Created manager stability and developed tactical plans for morale building and management development. Implemented best practices to optimize operational effiencies and cost management. Improved controllable costs well below budgetary targets.

Corporate Chef position responsible for supervision of all aspects of kitchen operations in 108 restaurants. Responsibilities included BOH interviewing, hiring and oversaw training and development of new and existing Chefs. Exceeded kitchen operating profit throughout the company, i.e.: kitchen food, labor and supply costs, yields, inventories. Sat on product committee for product testing, menu development and marketing. Supervised photo shoots for Corporate POP.  Responsible for complete BOH set up and op

Identified cost and operational issues in 40 Southern California restaurants. Developed and implemented training programs and action plans for improvement. Upgraded Chef productivity with “Hands On” training approach. Presented numerous seminars and presentations to improve profitability, food quality and kitchen safety and sanitation.  Improved Southern California’s kitchen operating profits two-fold through food, labor and operating supply controls.  New position of Regional Chef created from this posit