1. BRIAN A. GUEVARA
805 N 8th
St., Clinton, IN • Mobile 312.718.1726 • brianalanguevara@gmail.com
http:// www.linkedin.com/pub/brian-guevara/2/545/97/
Hospitality Management
Full Operations Manager with more than two decades of experience, balanced by exceptional customer service, great
organizational skills and strong leadership abilities while overseeing day-to-day restaurant operations. Successfully
assisted with 8 restaurant openings/consultations and daily operations, including front and back of house
development, project planning, and cost management initiatives. Effectively communicates to all levels of
professionals; infuses teams and staff with the training tools and capabilities needed to succeed. Creates
environments of confidence and trust, develops and protects brand, and drives sustainable growth through P&L
management to achieve desired results.
AREAS OF STRENGTH
Hospitality Management • Training/Staff Development • Team Leadership •
P&L & Daily Revenue Report Management• Scheduling/Workforce Planning • Marketing
PROFESSIONAL HIGHLIGHTS
 Management of underperforming $1.4 million DQ (2014) and in first five months, COGS has decreased 4%, labor
has remained under 21%, and sales have increased nearly 12%. Implemented two decades of experience to
oversee entire restaurant operations by analyzing COGS through maintaining inventory by organizing restaurant,
projecting restaurant demand changes throughout the year and adjusting labor accordingly, and ensuring that
cash control/security procedures are followed.
 Recognized as strong candidate for Macy’s Executive Development Program prompting promotion to
Merchandise Team Lead. Spearheaded implementation of ELS system, which improved speed of service in
locating specific product for each customer in stockroom within set goal time of 2-2:30 minutes. Directs setting
weekly sale changes on sales floor per Macy’s corporate directive.
 Management of Top 2 DQ’s of Chicago, DQ Grill & Chill-Downtown and the DQ of Wrigleyville, with total revenue
of nearly $1.5 million per year and over 40 employees. Tackled first task by improving operations at Wrigleyville
by implementing basic DQ procedures, cleanliness standards, and setting goals such as weekly goals (TY vs. LY).
Reduced labor and food costs at Grill & Chill by over 20% (65%) for first two years in comparison to first 3 months
of operation (April to June 2009 – 87%).
 Acquisition of unprofitable DQ in Clarkesville, GA. Leveraged expert FOH/BOH management and operational skills
to guide this restaurant to reduce food and labor costs by over 20% for first two months in comparison to
previous year. Maintained food and labor costs to International DQ suggested levels (62% combined).
Implemented all required DQ products to ensure compliance with corporation and cleanliness standards based on
QVSC evaluation.
 Management of over 40 DQ restaurants in 3 states (NC, SC, & GA). Evaluate restaurant facility, equipment and
operations and provide recommendations to operators for improvements to improve/increase service level.
Protect and enhance the identity and integrity of the DQ brand. Analyze a restaurant’s financial condition and
help operator manage controllable expenses. Work closely with Operations Consultant during the new restaurant
opening process. Shadow operators and crew during new restaurant openings. Train restaurant operators in all
areas of personnel management to include: recruiting, interviewing, hiring, training, supervising and motivating
restaurant employees. Communicate menu management system to store operators and educate them on gross

2. margin and pricing concepts. Enforce compliance with menu management system.
 Maximizes profitability by utilizing a thorough knowledge of P&L statement, development/management
strategies, and POS system setup/management to track food, labor, and sales, along with strong proficiency in
management software including QuickBooks and POSI.
 Creates an environment for all restaurant staff by delivering training on best practices in food production,
customer service, kitchen operations, POS system operation, marketing, and inventory management.
EDUCATION AND LEADERSHIP
Bachelors Degree Studies – General Studies, Indiana University Northwest (IUN), Fall 2015 Anticipated Graduation
Minors: Organizational Communication & Latino Studies (1993-1999, 2013-2014)
ServeSafe Sanitation Certification, DQ 2011
Moderator, US Hispanic Leadership Institute (USHLI)
President, ALMA of IUN, Latino Student Organization (1995-1996, 1998)
Leadership Participant, USHLI, Largest Latino Conference in nation, Chicago, IL (1990-1999)
TECHNOLOGIES
Sequoia, POSI, and Panasonic POS Systems Database Management, Edge Order Guide System, P&L Statement & Daily
Sales Report Software, Log Mein, Microsoft, MS Office Suite; Word, Excel, Power Point.
OPENINGS AND CONSULTATIONS
• DQ Grill & Chill, Chicago, IL (2009)
• DQ of Wrigleyville, Chicago, IL (2009)
• DQ Brazier, Clarkesville, GA (2004)
• DQ Brazier, Cumming, GA (2003)
• DQ Grill & Chill, Chattanooga, TN (2002)
• DQ Limited Brazier: Mauldin, SC (2002)
• DQ Limited Brazier, Fuquay Varina, NC (2001)
• DQ Limited Brazier, New Port Richey, FL (2001)
CAREER TIMELINE
GENERAL MANAGER, DQ Grill & Chill of Clinton, IN 2014 – 2015
MERCHANDISE TEAM LEAD, Macy’s at Water Tower Place 2011 – 2014
MULTI-UNIT MANAGER/GM, DQ Grill & Chill & DQ of Wrigleyville, Chicago, IL 2009 – 2011
RESTAURANT CONSULTANT/SALES MANAGER, US Foods, Bensenville, IL 2008 – 2009
MANAGER, DQ Brazier, Griffith, IN 2007 – 2008
OWNER/COO, DQ Brazier, Clarkesville, GA 2004 – 2007
FIELD CONSULTANT, American DQ Corporation, Charlotte, NC/SE USA 2000 – 2004