Responsible for the overall food and beverage operations by formulation of policies, business goals and exceeding revenue targets. Hired, trained, scheduled, and supervised 25 employees in a casual dining restaurant and bar. Created employee schedule to ensure labor hours fall within projected guidelines and accommodating numerous employee requests. Focused on continuous staff training and development to ensure policies and procedures are followed. Monitored all areas thoroughly, helping both the front and back of house during peak hours to maintain quality dining experiences. Managed and audited restaurant inventory and par stock levels; endeavored to keep food cost at or below industry levels without compromising food quality.

Maintained food, crew, and operational quality to Raising Canes standards; thus, leading to successfully breaking multiple sales records in 2020 and 2021. Hired and developed numerous new and existing Crewmembers and Store Managers to achieve the working knowledge to meet and exceeded Raising Canes standards. My restaurant was awarded Most Developed Crew of 2019 and Top 3 in Area 3 for turnover. Managed a team of over 70 employees and managers that upheld the highest cleanliness and operational standards, including enforcing all COVID related procedures; therefore, consistently receiving and maintaining top performance metrics on pre and post COVID-19 audits. Created new fun and interactive ways to improve Crewmember morale, expand on Raising Canes’ mission of a Cool Culture, and increase productivity, specifically in Speed of Service and Training. These ideas and creations were adopted and shared with other members of the market as a useful helping tool. Supported the General Manager in managing food and labor costs to increase Restaurant profitability; lead restaurant to achieve financial goals set by the Operations Leadership Team; identify issues that need addressed , develop a plan to resolve issue and present findings/ suggestions to the General Manager; lead the monitoring of spending on all costs to include: contract services, repair and maintenance as well as supply costs; wrote successful Crewmember and Shift Manager schedules that set restaurant up for success and adequate sales volume trends; supported General Manager in writing of the business plan for the restaurant.

Planned and managed all catering and donations, most notably having secured $100,000 yearly catering contract with local school. I increased email and text database by 168% by planning, creating, and implementing new marketing efforts. Planned and directed the raising of $10,000 in donations for local veteran organizations in one month. Managed and trained over 60 employees that executed the sale of over $135,000 in gift cards during the months of November and December.

Provide Legendary Food, Legendary Service, and have Legendary Fun! Duties include providing excellent customer service, and supply the customer with an experience that they are sure to remember. Managed dining room operations and trained front of house staff.

Assisted Marketing Coordinator with social media, such as Instagram and Snapchat, e-blasts, and Facebook.Created fully-functional press list for multiple departments. Developed a social media strategy to increase the following of the company website. Helped in the redesign of company website and facility rental presentations. Increased social media following and clicks by 30%. Produced press releases and e-blast announcements. I assisted the event coordinator in making sure events were carried out efficiently. I helped tailor events according to the personal tastes and budgets of clients, managing and exceeding expectations.

Managed new employees and directed training of new servers and floor staff on guest service expectations, safety procedures, proper food handling, and restaurant protocols.I reduced turnover by revamping training procedures for bartenders and servers, which resulted in greater employee performance throughout the restaurant.