CMChristian Morales

Restaurant Operations & Development Leader

Standardize the systems.
Personalize the experience.

I’m Christian Morales. I build the systems that help restaurant teams control costs, deliver consistent service, and prepare for what’s next.

Explore my work

Multi-location operations · Food & beverage · Restaurant development

PEOPLE. PROCESS. PERFORMANCE.
Christian MoralesOperations
& development

An operational foundation

Selected results
at Chipotle

5locations
29%food cost maintained
27%labor cost maintained
90%+throughput score

01 / Selected work

From the daily details
to the bigger picture.

Operational discipline, practical systems, and coordinated execution across distinct restaurant environments.

Bodega / Controls & infrastructure

A consistent base.
A stronger operation.

Building the systems behind food, beverage, labor, and service.

2%reduction in beverage cost

The work

I introduced labor, food cost, and waste controls to establish a consistent operating base, then implemented comp controls that helped grow the operational margin. I extended the same discipline to the bar, reducing beverage cost by 2%.

Systems that scaled

I led the transition to Toast POS, building and maintaining the systems for the original location and later locations through my initial departure.

Explore the return to Bodega

On returning, I reimplemented operating systems to tighten efficiency and supported a new general manager’s transition. I oversaw food and beverage operations and worked with general managers on location performance, providing feedback to improve efficiency.

Cost controlToast POSGM support

Chipotle / Multi-location execution

Consistency
across five locations.

I maintained 29% food cost, 27% labor cost, and 31% COGS, excluding rent and labor, across five locations. Throughput scores consistently reached 90% or above, with a reported pace of one guest per minute.

View the operating measures
Food cost
29%
Labor cost
27%
COGS, excluding rent & labor
31%
Throughput score
90%+

These measures are presented separately as reported; they are not additive.

Cost disciplineService throughput

Maíz y Agave / Operational efficiency

Discipline that
supported expansion.

In an upscale restaurant environment with more flexible budgets, I introduced operational systems and audit checks to reduce costs. Those improvements helped justify a second, casual dining location.

A focus on stronger controls within an upscale service environment.
Audit controlsExpansion readiness

Doña Leonor / Restaurant development

From coordinated effort
to opening readiness.

I worked across departments to get the project up and running in less than a month. Alongside that coordinated effort, I developed training guides and a complete operational playbook, including projected financial statements for the business’s operating years.

< 1 month

to get the project up and running
through cross-department coordination

  • Training guides
  • Operational playbook
  • Projected financial statements

Coyo Taco / Food, beverage & labor controls

Better systems.
Lower operating costs.

As Assistant General Manager, I implemented systems for food, beverage, and labor control, reducing costs in all three areas.

Food cost controlBeverage controlsLabor management

Cost improvements

Food cost
27% → 25%
Beverage cost
21% → 18%
Labor cost
30% → 29%

Reductions of 2 percentage points in food cost, 3 in beverage cost, and 1 in labor cost.

Results and case studies are based on Christian’s reported experience. Financial projections are planning documents, not realized results.

02 / Experience

Different concepts.
A consistent focus.

Career history, ordered by most recent tenure. Bodega roles are grouped across both periods.

01

Doña Leonor

Mar 2025 — Oct 2026

General Manager

Cross-department launch coordination, training, and operational planning

↗
02

Maíz y Agave

Oct 2023 — Mar 2025

Service Manager → Assistant General Manager

Operational systems and audit controls in an upscale environment

↗
03

Bodega

Jul 2019 — Jul 2021 · Oct 2022 — Oct 2023

Floor Manager · Club Manager · Food & Beverage Manager · Senior Food & Beverage Manager

Roles held across two tenures. Cost controls, Toast implementation, multi-location systems, and general manager support.

↗
04

Coyo Taco

Jul 2021 — Oct 2022

Assistant General Manager

Food, beverage, and labor control systems that reduced costs across all three areas.

↗
05

Chipotle

Jul 2013 — Nov 2018

Service Manager · Assistant General Manager · General Manager

Multi-location cost control and throughput consistency

↗

03 / Approach

Build the foundation.
Equip the people.

My work connects financial discipline with the systems and guidance teams need to execute.

01 — Establish control

Make performance visible.

Bring structure to labor, food, beverage, waste, and comps so the operation has a consistent base.

02 — Create the system

Turn standards into practice.

Translate operating needs into POS systems, training guides, playbooks, and audit checks.

03 — Support execution

Help teams carry it forward.

Coordinate across departments, guide general manager transitions, and use performance feedback to improve efficiency.

The work behind the service

People.
Process.
Progress.

Restaurant operations & development

04 / Christian Morales

Built around
the operation.

My experience spans multi-location operations, food and beverage controls, restaurant technology, and opening preparation.

I bring those pieces together through practical systems and close coordination with the people running the business.

Education / In progress

Florida International University

Bachelor of Business Administration · Online

Currently completing · Expected graduation August 2028

Download Resume

Available 8am–8pm