Guest Service Focused Hospitality Professional with strong background in Kitchen operations, Front of House operations and personnel training and development. Proficiency in Excel and Word. Currently in a position that allows freedom to develop strength in Management Training, Management Development and Career Path Planning.Specialties: Management Training, Employee Training, Promotion and Special Event Planning,Food Cost Control, Beverage Cost Control, Labor Cost Control, Guests… Show more Guest Service Focused Hospitality Professional with strong background in Kitchen operations, Front of House operations and personnel training and development. Proficiency in Excel and Word. Currently in a position that allows freedom to develop strength in Management Training, Management Development and Career Path Planning.Specialties: Management Training, Employee Training, Promotion and Special Event Planning,Food Cost Control, Beverage Cost Control, Labor Cost Control, Guests Relations and Guest Retention/Recovery, Equipment Maintenance, New Restaurant Opening, Entertainment Booking.Basic Accounting and P&L Management. Show less

Menu development and execution.Marketing and Advertising to ensure Visibility in the market.Day to day operations to ensure that we deliver on expectationsManagement and staff development.Special Events planning marketing and execution.Systems development to faciltate future growth.

Accountable for Reastraurant P&L to the Profit after Controllables line.Assisted in Menu Rollouts to entire district.General Manager of one of the two restaurants developing the Pablo's Express concept. Responsible for developing three managers to the GM level in 2005Responsible for training up to five managers at a time to train a total of 10 managers, including one GM from mid 2006 through 2007.

Responsible for operations in 5 Indianapolis CiCi's Pizza Buffet Restaurants. CiCi's was privately-owned owned by Joe Croce at the time.

Increased sales from 15% negative comp to 1998 Sales to 25% comp to 1999 Sales.Trained 2 General Managers for the Cincinnati Market.Developed two key hourly managers. One of which became a General Manager in 2005.

Responsible for new restaurant openings as an Opening Coordinator.Responsible for training Area Managers in Kitchen Operations.Responsible for new menu rollouts and any new operational procedure implementation in up to 35 Kitchens of Don Pablo's.Responsible for updating training materials for all kitchen positions.Held seat on commitee for management development and progression plans.Trained all Area managers in the basics of equipment maintenance.

Accountable for Labor, Food and Non Food Costs in 3 different Restaurants in 5 years. Responsible for training 87 managers in the Indianapolis market.earned Lombardi Award for Operational Excellence in 1994.