Efficiently operates seasonal restaurant Administrates and supervises seasonal staff growth of 110%Forecasts and sets quarterly and yearly sales budgetsManaged pier renovation that tripled seating capacityIntegrated Kronos, Netchex, NoWait and HotSchedules systemsDeveloped local store marketing planOptimizes profits by controlling food, beverage and labor costs on a daily basisDevelops and maintains a team that provides hospitable, professional service while adhering to policies and business initiativesCommunicates well and uses strong interpersonal skills to establish positive relationships with guests and employeesCreated training program for all positions

Banquet CoordinatorPlanned events for 10-200 guestsManaged departments of Bus, Host, Wait and Supplies