Conducted regular performance evaluations, identifying talent gaps, and providing targeted training and development programs to enhance employee skills and productivity.Demonstrated a customer-centric approach, resolving escalated customer issues and fostering a positive shopping experience, resulting in increased customer satisfaction scores.Implemented effective inventory management systems and procedures, optimizing stock levels, and minimizing waste.Assumed leadership of high-turnover- bottom 25% regionally to company standard of under 60% YTD

Managed team of 50 direct reports in $9 million/year restaurantAdapted Togo model to accommodate changes in local ordinances and guest demands during Covid-19 changes/ reopeningImplemented and enforced strict food safety and sanitation standards, resulting in exemplary health inspection ratings and compliance with industry regulations.Directed and supervised bakery operations in a high-volume, fast-paced environment, consistently meeting and exceeding customer expectations.

Spearheaded comprehensive training programs for the bar team, introducing a knowledge test to assess and enhance their skills and product knowledge, resulting in a highly knowledgeable and proficient staff.Successfully managed schedules and ordering for the bar, effectively balancing staffing levels to meet customer demand while optimizing cost control measures to maximize profitability.Implemented and enforced standardized procedures and service standards, ensuring consistent delivery of exceptional service and enhancing the overall guest experience in alignment with the LongHorn Steakhouse brand.Demonstrated a strong commitment to compliance with the Hazard Analysis and Critical Control Points (HACCP) standards, ensuring strict adherence to food safety protocols and maintaining the highest level of hygiene and sanitation practices.Developed and maintained strong relationships with beverage suppliers, negotiating favorable pricing and managing inventory to ensure a diverse and high-quality selection of beverages, resulting in increased customer satisfaction and profitability.

Successfully led the training, staffing, development, and retention initiatives for a high-performing culinary team, resulting in enhanced skills, improved employee morale, and reduced turnover rates.Played a pivotal role in the successful opening of a new restaurant, contributing to its remarkable first-year performance with $2.9 million in revenue, exceeding company expectations and industry benchmarks.Spearheaded the implementation of innovative processes and best practices, elevating the quality of food service and presentation, resulting in improved guest satisfaction and increased positive reviews.Demonstrated exceptional inventory management skills, overseeing the ordering and efficient management of an average monthly inventory valued at $10,000, effectively minimizing waste and optimizing cost control measures.Proactively managed food cost and waste reduction strategies, analyzing key performance indicators and implementing impactful measures to drive profitability while maintaining high-quality standards.

Implemented targeted strategies that resulted in a remarkable 17% increase in server attentiveness within just 13 weeks, while achieving the highest Pace of Meal ratings in the region, as indicated by positive guest satisfaction survey responses.Fostered an atmosphere of "Guest First" hospitality, instilling a customer-centric mindset among the staff and consistently exceeding guest expectations in service delivery.Collaborated with the management team to set ambitious P&L and sales growth goals, developing and executing effective strategies to drive revenue and profitability.Equipped the service staff with comprehensive knowledge and training, empowering them to provide legendary service and effectively accommodate guests' needs, resulting in enhanced customer satisfaction and repeat business.Demonstrated a strong working knowledge of each position within the restaurant, allowing for effective support, troubleshooting, and seamless operations management.Ensured strict adherence to Total Quality and sanitation standards, implementing robust systems and procedures to maintain cleanliness, food safety, and hygiene, resulting in exemplary health inspection ratings and guest confidence.

Managed day-to-day operations in a high volume dining facility with 100 employeesStaffing and TrainingEnsured Corporate Quality and Assurance goals and standards were metStaffing and training high volume restaurant that served 2600 guests a weekAssist in establishing & maintaining systems and procedures for the ordering, receiving, storing, preparing and serving of food & related productsMenu planning & development

Supervisor responsible for staffing, safety, and proper execution of service standards in a dining facilitySupervise production for catering events at the University and surrounding areas Manage food inventory and production for events