When everything feels urgent, I prioritize based on impact and tackle one task at a time. Updating financial models comes first to ensure all decisions are based on accurate data. Then I schedule with external partners since their availability can affect timelines. Next, I track inventory to prevent disruptions, and finally, I prep marketing decks using the latest information. Staying organized and flexible helps me manage shifting priorities without sacrificing quality

As a General Manager at Chipotle, maintaining accurate data was crucial to running the restaurant efficiently. One of my key responsibilities was tracking inventory using FIFO (First-In, First-Out). If I didn’t keep that data accurate and up to date, it would directly affect our ability to place the right food orders. Ordering too much could lead to waste and higher food costs, while ordering too little would lead to shortages and impact the guest experience. To keep the data clean and aligned, I updated our Excel-based tracking sheet daily with inventory counts, deliveries, and usage. I also cross-checked those numbers with our sales data to make sure everything matched. I trained my team on how to properly rotate stock and input accurate numbers during shift close. By staying on top of the data and holding regular check-ins, I ensured consistency across shifts and aligned ordering decisions with actual needs. This process helped keep costs down and made sure the restaurant ran smoothly.

When I was a General Manager at Chipotle, I was responsible for overseeing several operational and financial aspects of the restaurant, and I developed and maintained a complex Excel spreadsheet system to manage our sales and inventory data. One key function of the spreadsheet was to ensure proper FIFO (First-In, First-Out) inventory tracking, which is critical in food service for both cost control and food safety. I built the spreadsheet to consolidate daily sales reports, inventory usage, and ordering data. It allowed me to track real-time product usage, identify variances between actual and theoretical food costs, and ensure that we were using older stock first. I included formulas for calculating weekly and monthly trends, conditional formatting to flag discrepancies, and data validation tools to ensure accuracy. This system helped reduce food waste, improve ordering accuracy, and gave me and my team a clearer picture of our financial performance. It also prepared me to communicate effectively with our district manager using concrete data, and allowed for more informed decision-making at the store level.