Met or exceeded sales goals every single month.Responsible for recruitment,orienting,training and managing culinary front of house teamMembers.Handling administration and paperwork.Continually monitored restaurant for service,food and cleanliness issues.Developed new training for food handling that improved health.Make sure all temperatures on food, freezers, draws, etc are at the correct temperatures.Optimized profits with productive control of employee workloads,vendor costs and food waste.Complete restaurant opening and closing procedures and manage deposits.Produced monthly reports detailing sales trends forecasts.Assisting food & beverage director in the product,supply and equipment inventory,and ordering.

Manage and coordinate activities of commissary workers engaged in preparing, assembling,packaging and shipping ready to eat food items.Ensuring that operations are run according to franchise standards.Checks inventories and orders foodstuffs and supplies.Prescribes quantities, production sequence, and time for items to be prepared, cooked,assembled, and packaged to meet production schedule.Specifies arrangement of equipment, work stations, and staffing to prepare for production.Coordinating daily commissary management operations Delivering superior food service andmaximizing customer satisfaction.Responding efficiently and accurately to restaurant customer complaints.Coordinate daily commissary operations.Deliver superior service and maximize customer satisfaction.Respond efficiently and accurately to customer complaints.Regularly review product quality and research new vendors.Organize and supervise shifts.Appraise staff performance and provide feedback to improve productivity.Estimate future needs for goods, kitchen utensils and cleaning products.Ensure compliance with sanitation and safety regulations.Manage Company's good image and suggest ways to improve it.Control operational costs and identify measures to cut waste.Create detailed reports on weekly, monthly and annual revenues and expenses.Promote the brand in the local community through word of mouth and restaurant events.

Manage and oversee the entire restaurant operation.Delivering excellent customer service by greeting and assisting each customer..Ensuring guest satisfaction.Plan and develop guest loyalty programs.Plan new and update existing menus.Plan and develop the overall restaurant marketing strategy.Respond efficiently to customer questions and complaints.Organize and supervise shifts.Manage and lead staff.Estimate consumption, forecast requirements and maintain inventory.Manage restaurant supplies.Control costs and minimize waste.Nurture a positive working environment.Monitor operations and initiate corrective actions.Implement innovative strategies to improve productivity and sales.

Ensured stable and consistent operations in all conditions.Participate at local food events.Gather information and create daily sales reports, monthly P&L statements, and budget forecasting.Handled and satisfied customer issues.Met budget and sales projections.

Maintaining appropriate portion control and consistently monitoring food levels on the line.Using the point of sale system to record the order and compute the amount of the bill.Understands and adheres to proper food handling, safety, and sanitation standards during foodpreparation, service and clean up.Has regard for safety for self and others, including fellow team members, management,customers,visitors.