Following his military service
Ignacio transitioned to the restaurant industry, where he spent a decade as a restaurant manager. He excelled in both front and back-of-house management, overseeing employee schedules, inventories, purchasing, receiving, and ordering. With a keen eye for detail, he ensured that standard operational procedures were upheld, and employee training and hygiene practices were maintained to the highest standards. Ignacio's commitment to customer satisfaction and his ability to drive sales growth contributed to the success of the restaurants he managed. Additionally, his experience in opening new restaurants with a restaurant group provided him with valuable insights into operational execution and strategic planning.
