Ildemaro Orellana

ILDEMARO ORELLANA TORRES VENEZUELAN - ITALIAN CITIZEN - EEA NATIONAL – PASSPORT # B 609724 -- ARCHITECT - SENIOR CORPORATE MANAGER RESTAURANT DEVELOPMENT CONSULTANT Goal achiever professional with widely tested senior management /operations accountabilities and multinational restaurant development expertise. ____________________________PROFESSIONAL PROFILE__________________________________       Performance-driven, corporate oriented professional with 30+ years of continuous on-field experience in restaurant business design, development & operation. Proactive self-starter with track record of initiative, personal involvement, ownership of work and reputation for removing obstacles and making things happen. Creative and analytical thinker with demonstrated ability to understand restaurant environment and drive it to commercial success. Awarded leader who effectively motivates others, strengthens work teams and directs toplevel strategic corporate initiatives. Natural-born interpersonal communicator; effective project seller to corporate senior executives and/or business owners; successful construction supervisor and multidisciplinary team coordinator. Skilled coalition-builder with multicultural experience through extensive Latin America and USA work experience. ____________________________AREAS OF EXPERTISE___________________________________         Business Development Restaurant Business Plans Profitability Strategies Specialist Business Feasibility Study Project & Remodel Bidding Construction Cost Analysis Contractor & Supplier Development Store Image Management         Administrative Tools Design HR Development & Training Operations Standardization Operation Manuals Development POS Integrated Solutions Strategic Development Multidisciplinary Teams Coordination Accountability Building Strategies _____________________________ ACADEMIC PROFILE ____________________________________ Invited Professor at IESA (Instituto de Estudios Superiores de Administración) since 2012 Food Business Management Courses / Food Business Project Development Courses __________________________PROFESSIONAL EXPERIENCE________________________________ Owner / Director – Aria Business Consultants, C.A., Oct/2014 – Present Company Services:       Food business general consultancy contractor Food business business plans development (Spanish-English) Restaurant operations standardization. Operation manuals development Restaurant architectural projects. Equipment purchasing consultancy - procurement Restaurant concept analysis - profitability building strategies 2014 - 2015 Projects: o o o o o o o Barloa Sushi & Robata - Valencia. Edo. Carabobo Hospital Internacional de Barquisimeto - Restaurant / Bakery - Cabudare. Edo. Lara BL Chicken & Ribs - Cabudare - Edo. Lara Centro de Producción Gastronómica - Chacao. Caracas Fondo Blanco Bar Lounge - San Juan de Los Morros. Edo. Guárico Chimichurri Restaurant / Posada - Margarita Island Sake Room Restaurant - Miami, FL. General Manager – CEO, TGI FRIDAY’S VENEZUELA Mar/2006 – Jun/2008 Job Description:     General Manager responsible for sales and profitability of 10 restaurants in Venezuela & Aruba, with total volume of sales of US$ 20 MM a year. Direct supervision of Finances, Operations, Marketing, Quality Assurance, Training, Human Resources and Logistics Departments in the Master Franchise Company. Design of the Yearly Strategic Plan of Carescon, C.A., including financials, new openings, sales projections, Ops. Strategies and Man Power Plans. Responsible of relationships with CARLSON RESTAURANTS WORLDWIDE. Key Accomplishments: o o o o o o Sales increase of 60% in comparable sales and 15% in transactions related to previous year. Customer service standards improvement thru new supervision and feedback procedures. Low performance restaurants recovery and profitability improvement chain wide. POS & Back office software update plans executed. Labor wages and benefits standardized countrywide. Restaurants refreshing and remodels with low cost approach and timely. General Manager, BON PAIN INDUSTRIES, C.A. Nov/2014 Feb/2003 to Mar/2006 - Jan/2010 to Job Description:    General Manager reporting to owner family members. Responsible for sales and profitability of the most prestigious French Bakery in the Country with sales of more than US$ 6 MM a year. Operating Manuals design management, including more than 300 recipes, Ops. procedures, cost analysis, administrative controls and labor management. Design and development of weekly lunch menus, including recipes research and cost calculations. Key Accomplishments: New openings in NYC (2006) and La Alameda, Caracas (2012) Operations Standardization - Complete recipes Manual - Operation Manuals Sales increase in 100% in 3 years -). Solid positioning of the business in a very competitive market of executive lunch and family weekend breakfasts in Caracas. o People development in key areas of the business. o Delivery service development (La Alameda) o Frequent speaker at post-graduate courses representing Pastelería St. Honoré Management Team. o o o o Owner / Director, Ruggeri-Orellana Assoc. Architects, C.A. Jul/2000 to Feb/2003 Job Description:     Management of Design Team of 3 architects and 2 CAD draftsmen, overseeing the production of 30+ architectural & interior design projects per year. Client’s relationships: project bidding, architectural proposals & presentations, timelines development, construction bidding, job inspections, mall relationship, punch lists. Engineers relationships: coordination & supervision of structural, electrical, plumbing, HVAC and fire projects matching with architectural plans. CAD equipment library development: optimized project production through previously created CAD symbols database. List of Clients: (# of units) o o o o o o Wendy’s Restaurants (9) Benihana Sushi & Grill (3) TCBY (5) American Hot Dogs (3) Don Churro (4) Mariess Comida Criolla (3) o o o o o o Expresso.net Cyber Café (2) Vitacolada Smoothies (2) Chez Pasta (2) Gyros Greek Food (3) St. Honore Bakery (2) Casa Roux Deli (2) Project /Construction Manager, McDonald’s Corporation Ago/1994 to Jun/2000 Job Description:      Head of the Construction Department, including 3-5 Project Managers, Permits Expeditor, RE & Construction Coordinator., Equipment Purchasing & Imports Coordinator. Lead and manage construction strategies across the Country in order to accomplish the development goal of 12 – 15 new restaurants per year. Hire architectural firms and general contractors. Definition and negotiation of standard fees according to corporate goals under McDonald’s International supervision. Development and evaluation of constructions standards for McDonald’s in Venezuela’s market: building design, finishes, furniture, equipment and signage. Member of Latin America Construction Board in charge of Energy Savings Initiatives for LA market. Key Accomplishments: o Opening of 48 new restaurants between 1994 and 1998, including Free-Standing, In-Store and Food Court units. o Sustained construction cost reductions year-to-year achieved through increased project efficiencies, materials optimization and operational layout changes. o Development of a profitable Construction Department from scratch. Project Manager, Grupo Tropiburger Nov/1992 to Jul/1994 Job Description:     Head of the Project Department, which included 1 Job Inspector, 2 Designers and 1 Equipment Maintenance Supervisor. Assist the VP of Development in the creation of new restaurant concepts, designing image, flows, equipment layouts and site research. Hire architectural firms and contractors to execute new developments and remodels across the Country. Responsible for all project and construction issues related to Grupo Tropiburger brands in Chile and Dominican Republic. Key Accomplishments: o Creation of new brands as: Priazzi, California Roasters, American Deli, Tijuana’s Mexican Café, Zuma restaurant. o Execution of 18 new projects and remodels in a 2.5 years period. Most included in-house developed projects. o Opening of two restaurants in Santo Domingo (Dominican Republic), two more in Santiago and one in Vina del Mar (Chile). Owner / Director, Ruggeri-Orellana Assoc. Architects, C.A. Jan/1987 to Oct/1992 Position:  Freelance architect working designing and building Fast Food Restaurants and food-related projects. Key Accomplishments: o Design of the first Venezuelan Bakery in Miami, USA: DON PAN in Flagler St. o Design of the prototype retail store for CHIP-A-COOKIE in Bogota, Colombia. List of Clients: (# of units) o o o o o Yogen Fruz (34) Chip-a-Cookie (11) Extravaganza (7) St. Moritz Chocolatier (8) Paris Croissant (2) o o o o o Gilda Gelaterias (6) Boots & Bags Retail (2) La Boulangerie (3) Mr. Donut (3) San Antonio Food Court _________________________________EDUCATION________________________________________  Bachelor’s degree: Architect, Universidad Simon Bolivar, Caracas, Venezuela 1984. ________________________PROFESSIONAL RECOGNITIONS_______________________________   Awarded Project Manager of the Year 1995 by McDonald’s Corporation. Awarded Construction Manager of the Year 1997 by McDonald’s Corporation _________________________PROFESSIONAL AFFILIATIONS_______________________________   Colegio de Ingenieros de Venezuela # 45.356 Colegio de Arquitectos de Venezuela # 2.994 ______________________________PERSONAL SKILLS____________________________________   Computer Literate: Autocad proficient, Word, Excel, Power Point, MS Project, Photo Editors, Administrative Commercial Software. Languages: Spanish (mother language) and English (advanced) IELTS certified.