CARLO BEGIAN

5810 Yolanda Ave. #15 * Tarzana, CA 91356

818-343-3923 * cbfda360@westpost.net
QUALIFICATIONS SUMMARY
Restaurant General Manager with extensive experience developing foodservice team
s and operational procedures to achieve the highest standards in customer servic
e for fast/casual dining venues. Effectively manages food and labor costs, budge
ting, scheduling, and auditing procedures to meet with corporate objectives. Tra
ins and manages staff on proper food preparation and presentation, comprehensive
product knowledge, and courteous and professional behavior with guests to help
build repeat business and store profitability.
Staff Training & Development * P&L Management * Budget & Labor Specifications
Health & Safety Guidelines HHehka;dj;* Process Improvement * Cost Reduction * Th
eft Control
Auditing & Compliance * Corporate Reporting * Inventory Management
EXPERIENCE & ACCOMPLISHMENTS
CORNER BAKERY CAFE - Woodland Hills, CA 2008 - Present
Restaurant Manager
Responsible for employee evaluation, training, P&L, and scheduling for six fast
casual foodservice chain stores. Trained managers, shift supervisors and unit fr
anchisees on operational procedures according to corporate guidelines.
* Increased customer loyalty by 15% to achieve 2nd place ranking in region of 50
stores. Enhanced teamwork, professionalism, and product knowledge of staff to b
uild base of 40% repeat customers.
* Increased sales by 5%, catapulting revenues from $180K to $250K per month. Ens
ured freshness of ingredients and the highest levels of customer service, profes
sional practices, strong product knowledge, cleanliness, and safety.
* Promoted "always say yes" approach to relationship-building between staff and
guests, providing personalized, responsive service to create a quality experienc
e and repeat business.
* Increased profit margins by 5% through comprehensive monitoring of kitchen and
employee activities, sales trending, scheduling, food ordering, and effectively
cross-training employees to ensure maximum productivity.
* Promoted catering services through in-store promotions by catering staff offer
ing free samples to promote services.
BAKER'S SQUARE - Downey, CA 2003 - 2008
General Manager
Managed P&L and staff of 25 employees for Vicorp family casual dining venue gene
rating $1.5M annual revenues. Provided oversight for large parties and special e
vents at 5000 sq. ft. facility.
* Received four awards for increasing sales, customer service, and SOP. Promoted
backroom space to area businesses for company meetings with foodservice, workin
g within budgetary guidelines while providing highly personalize yet professiona
l service.
* Consistently passed quarterly audits for compliant operations and "A" standing
from the health department for maintaining a safe and clean environment for pat
rons and staff.
* Analyzed pie sales history and gradually increased PARS, updating the system f
or future reference. Initiated phone campaign to contact repeat customers and ma
ke pie reservations for special occasions. Sold 4000 pies on Thanksgiving Day an
d pulled in pie business from other store location based on reputation for fresh
pies to become the biggest pie seller in a region with 20 stores.
* Coordinated work-study program with ROTC program at local high school, offerin
g on-the-job training for extra school credit. Gave students practical experienc
e in customer service, working cash registers, and taking orders.
LA SALSA FRESH MEXICAN GRILL - Calabasas, CA 2000 - 2002
General Manager
Trained restaurants' managers to comply with budget and labor specifications for
five casual Mexican foodservice units. Conducted weekly and monthly inventory.
Wrote weekly and monthly progress reports for corporate officers.
* Reduced food costs from 28% to 24% over three month period through inventory p
rocess adopted by five restaurants across San Fernando Valley. Evaluated procedu
res at each location and trained managed and staff on new process.
* Retrained cooks on proper portioning of ingredients used in food prep to furth
er reduce food costs down to 19.8%, well below budget of 21%. Contributed to ack
nowledgement of District of the Year.
* Promoted by District Manager to prepare budgets for submission to corporate an
d conduct safety, store, I9, and W4 audits across the region.
* Assigned to cater 3-shift event for film crew of 5000 people. Managed event so
successfully, became designated to manage all catering in the San Fernando Vall
ey generating $15K weekly revenues.
Early Experience
* General Manager, Johnny Rocket: Hired and trained 28 employees to ensure prope
r customer service. Evaluated employee performances for potential raises and pro
motions. Maintained weekly audits to correct inventory discrepancies for other s
tores. Trained other GMs in the intricacies of profit and loss (P&L). Conducted
quality assurance, cash audits, and inventory audit to ensure regulatory complia
nce of operations. Increase store sales by 5%.
* General Manager, Boston Market: Responsible for hiring, training, and supervis
ing staff of 20 employees. Performed cash control and QA audits. Ensured custome
r and employee safety through safety audits. Generated P&L reporting using Windo
ws NT.
* Assistant Manager, Taco Bell: Hired, trained, and scheduled staff of 35 employ
ees for 24-7 drive-thru operations. Resolved labor and theft issues by closely m
onitoring operations to identify source; growing store sales from $2.5M to over
$3M.
TRAINING & SKILLS
Management Training Course, Baker's Square
Daily Cash Control and Management Skills Series
Certified Serve Safe
Technical Proficiencies
Microsoft Word, Excel, Outlook * Windows NT
Languages
Fluent in English and Armenian * Native Persian Speaker
Conversational Spanish