·        Manages pantry dishes between 20 to 80 covers daily depending on the day.·        Daily use of knife skills and mise-en-place, while growing in culinary concepts or ideas.·        Generating revenue between $2,000 - $6,000 a daily. ·        Fabrication of fish, oyster shocking, prepping scratch menu.·        Track inventory of prep of pantry and dessert station daily reflective for expecting guest volume.·        Plating a la carte, tapas, and participating in menu creativity with executive chefs

-Lead, Trained, and mentored a seasonal staff of up to 30 + employees. -Checking daily emails, phone calls, and planning tomorrows shift for today.- Regularly oversight of day-today operations in the following areas: Customer satisfaction, suggestive selling performance, birthday parties, kitchen procedures, game technology, merchandising and more.- Implementing changes and support in developing a stronger work ethic within the crew.- Responsible for counting inventory, ordering produce, and updating excel spread sheets for multiple parties, sales, and more. -Ensured that customers orders were prepped, prepared, and delivered in a safe and swift manner, even amidst the COVID-19 pandemic.- Maintain game room care while performing daily reports of inoperable game failures.- Responsible to contributing 35% increase in sales for parties with strategic shift planning.- Responsible to providing ten out of ten surveys from majority parties as well as push a daily large portion of sales in each interaction with guests.- Experience in writing schedule and trained on daily, weekly labor planning.- Obtained signed District and Regional completion for Senior Management in M.I.T. handbook.- Volunteered our CEC services to our police and fire department to promote fundraising.- Quarterly decorate for seasonal promotions.- Applies knowledge to Microsoft, excel, NPS, PPC, PULSE and WHATSAPP.

Building a structural team plan (Aces in their places) and provide the best outcome for the shift.- Following policies and safety procedures according to Cook Out Policy.- Volunteering to work longer hours despite hourly pay to boost productivity or lower labor.- Weekly practice in handling food truck inventory and following F.I.F.O to avoid ride in food cost.- Carry out daily/hourly paperwork reflected on sales on a routine basis. - Train or aide in hiring new employees and providing quality food by Cook Out Standard.- Utilize multiple stations alone or with fewer employees as expected to avoid rise in labor based on weekly labor percentage changes and lower sales.

- Building a structural team plan (Aces in their places) and provide the best outcome for the shift.- Following policies and safety procedures according to Cook Out Policy.- Volunteering to work longer hours despite hourly pay to boost productivity or lower labor.- Weekly practice in handling food truck inventory and following F.I.F.O to avoid ride in food cost.- Carry out daily/hourly paperwork reflected on sales on a routine basis. - Train or aide in hiring new employees and providing quality food by Cook Out Standard.- Utilize multiple stations alone or with fewer employees as expected to avoid rise in labor based on weekly labor percentage changes and lower sales.

Maintain sanitation, health, and safety standards in work areas. Clean, stock, and restock workstations and display cases. Elevating team members old and new to work to their top performance. Providing proper care to plants during growth as well as consolidating retail stock.

Maintain sanitation, health, and safety standards in work areas. Clean food preparation areas, cooking surfaces, floors and utensils. Verify that prepared food meets requirements for quality and quantity. Perform daily routine prep list and meet recipe requirements. Clean, stock, and restock workstations and display cases. Wash, cut, and prepare foods designated for cooking. Elevating team members old and new to work to their top performance. Providing proper care to plants during growth as well as consolidating retail stock.

Answered phone as soon as possible. Catered to guests according to their needs. Was assigned and created a whiteboard full of facts and updated ‘need to know information’ for fellow coworkers. Cash handling from the front desk to nighttime bar duties. Tasked to book reservations for guest based on their membership requirements or group activities. Attending mandatory meetings to maintain a clean, safe, and happy work environment.

Securing, counting, and recording any cash value made or lost by employees and cashiers.- Consistently present for all Manager meetings to support growth and development between customers, employees, and restaurant. - Maintaining proper care and selling company merchandise. Providing positive customer experiences while remaining firm on company policies according to upper-management standards. - Applied consistent care on all 74 racks of cue balls with every use of their proper placement daily. - Responsible for locking and closing all necessary doors and company building exits at the end of every shift.

Telephone Answering and handling cliental scheduling. Clean and restock café to planogram standards. Applying Payment and maintaining confidential information on file. Training in POS System. Creating advertisement online for potential clients to lease using Microsoft Word, PowerPoint, and Excel. Organizing, recovering, and delivering confidential or personal mail. Painting and decorating furniture in leasing offices. Organizing order to out-going and incoming mail envelopes or packages. Providing information on hand such as paperwork, advertising, or faxes as requested.