•Demonstrate proficiency in all aspects of restaurant management. Hire, train, motivate, supervise, evaluate, schedule and terminate employees.•Effectively lead and motivate employees through implementation of in house training- resulting in increased productivity and employee satisfaction.•Responsible for daily operations: new hire paperwork and orientation, complete payroll process for up to 25 employees, weekly service staff schedule, training manuals, job descriptions, menu upkeep (food and beverage menus), invoice data entry, month end inventory process.•Create, develop and implement forms of operational systems and procedures including new employee handbooks, seating charts, opening and closing check lists, job descriptions, counseling forms and product transfer sheets. •Responsible for selection and maintenance of wines for a 350 bottle cellar. Formatting and updating the wine, beer, liquor and cocktail lists. Recipient of the Wine Spectator “Award of Excellence” for 2009 and 2010.•Handle weekly inventory and vendor relations to ensure the timely and effective purchasing of beer, wine, liquor and small wares. •Report directly to the Director of Operations and owner of Table 301.•Ensure the integrity of restaurant operations through excellence in customer relations.•Attract, retain and promote new business through proactive community involvement.

•Point person for all group dining inquiries and events. Principal contact throughout all phases of event planning process. •Responsible for coordinating and implementing corporate and social events for groups up to 350; on site supervision to ensure customer satisfaction. Organize the details of the event: room set up, audio/visual equipment, décor, food and beverage, other needs in the private dining rooms.•Develop concepts and proposals which allow maximum utilization of various rooms and levels.•Developed customized menus for clients with the Executive Chef.•Booked all business from outside solicitation and incoming inquiries. Developed customer list and conducted outside sales calls; developed all contracts and proposals. •Cultivate relationships with local event planners, hotels and industry contacts. Oversee the delivery and upkeep of menus and marketing materials to those persons. •Responsible for hiring, training, scheduling and supervision of private events staff.•Attend local business and community functions to promote the restaurant.•Demonstrate proficiency in all aspects of restaurant management.