Chipotle Mexican Grill
January 2009 — Present
Managed team of 30+ of professionals.
-Reduced and controlled expenses by implementing proper inventory counts.
-Increased profits by developing, and managing others into confident leaders.
-Built financial model for business by giving outstanding customer service which
boosted daily sales.
-Produced six Kitchen Managers, six Service Managers, three Apprentices', and one
-Empowered the team with confidence by giving them the tools, and knowledge to perform
to best of their abilities.
-Motivated the team by creating a positive, friendly, and fun atmosphere.
-Reviewed Profit and Loss Reports weekly.
-Created weekly schedules
-Took accurate inventory daily, weekly, and monthly.
-Led promotional events