Marcus Deleon

Profile

Hospitality operations leader with 11 years managing full-service and fast-casual restaurants generating up to $4.2M in annual revenue. Specializes in labor cost control, staff development, and guest experience programs that measurably reduce churn and increase return visits. Proven record of turning underperforming locations into top-quartile performers within 12 months.

Work Experience

General ManagerMar 2020 - Present

Harvest & Hearth Restaurants, Austin, TX

Oversaw daily operations of a 180-seat farm-to-table concept generating $4.2M annually, reducing food cost from 34% to 27% through vendor renegotiation and waste-tracking protocols.
Built and retained a 42-person FOH/BOH team by introducing a structured onboarding program and quarterly performance reviews, cutting turnover from 78% to 41% over 18 months.
Launched a weekend brunch service that added $310K in incremental revenue in its first year, coordinating menu development, staffing, and a targeted social media campaign.

Assistant General ManagerJun 2016 - Feb 2020

Saltline Kitchen & Bar, Dallas, TX

Managed scheduling and labor budgeting for a 65-employee team, consistently holding labor cost at or below 28% of weekly sales across a $2.8M-per-year operation.
Spearheaded a guest loyalty initiative that grew the email subscriber list from 900 to 6,400 contacts and lifted repeat-visit rate by 19% within 10 months.
Coordinated a 6-week kitchen renovation with zero service interruptions by staggering operating hours and cross-training 14 line cooks across stations.

Floor ManagerAug 2013 - May 2016

Coppervine Bistro, San Antonio, TX

Supervised a 22-person front-of-house team during peak covers averaging 280 guests per night, achieving a 4.6-star Yelp rating sustained over 18 consecutive months.
Implemented a pre-shift lineup training system that reduced order error complaints by 33% and boosted average check size by $4.80 through targeted upsell coaching.
Assisted in opening a second location by training 15 new hires, creating the FOH operations manual, and establishing service standards adopted company-wide.

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