Direct operations for a $12 million restaurant inside the Venetian during the reopening, after the Covid pause. We were able to exceed forecasted sales by 20% the first month and continued to beat all sales expectations for the year, raising monthly sales from just over $500k to over $1 million within the year. Daily supervision and development of management team of 12 and over 80 hourly employees while maintaining positive staff relations as well as staff retention through individual coaching and support during an unprecedented time. Developed a checkbook to closely track weekly. Expenses, We maintained profitability every, month despite the complications of the changing Covid restrictions. Weekly payroll and store recap reports were completed, forecast of upcoming sales to control labor cost and keep product purchases in line; bi-monthly inventories taken checked and submitted, oversee accurate personnel files for existing team members and new hires were among the many tasks that I accomplished. Additionally, I placed great emphasis on guest relations through table checks and online responses

Daily supervision of floor staff including scheduling stations and party assignments; check food quality; work closely with the G.M.to execute promotions and daily goals. Work with floor managers to develop their talents. Ensure guest satisfaction through table visits and social media responses. Develop staff knowledge with continuous education, as well as work in close support to foster a truly hospitable and successful work environment. Close daily operations

Direct operations for a $3+ million, 24-hour restaurant featuring non-gmo and organic ingredients. With a change of culture and improved service standards we increased sales increased by 25% that had been negative or flat for the previous 17 months Daily duties included interacting with guest and staff to ensure exceptional and friendly service while seeking more visits by guest as well as increased sales opportunities, continuous training to instill and hold staff to a new level of hospitality and service. Weekly duties scheduling and forecasting staff, inventory, monitoring labor cost, verifying payroll, and overseeing any HR issues.

Direct operations for a $12 million steakhouse inside Red Rock Resort. Daily Supervision and training of staff holding them to a “beyond the best” service standard, overseeing daily operations of culinary and service team to ensure guest satisfaction. Interact with guest to ensure their complete satisfaction with the visit. Analyze and manage cost controls based on financial statements. Review payroll and monitor daily labor. Monthly LBW inventory. Ensure proper implementation of company policies and procedures

Direct operations of a $11 million+ restaurant. Our last year of operation the restaurant was up 5% in year over year sale, ownership decided to close and look for a new location Budgeting on a weekly and monthly basis, forecast four weeks out to ensure staff levels as well the beef purchases which had to be brought in for dry ageing. Supervision and training of management team, overseeing culinary and service standards. Wine Director-oversee purchases as well as designating wines on the list. Other responsibilities Payroll- ensuring correct hours, tip declarations, and tips paid for private events. Weekly LBW inventory was counted, checked, and submitted. Monitor daily labor and adjust according to anticipated business levels. Ensure proper implementation of company policies

Daily supervision of floor staff including scheduling stations and party assignments; check food quality; work closely with the G.M.to execute promotions and daily goals. Work with floor managers to develop their talents. Wine Director – oversee weekly purchases based on expected sales, weekly inventory, staff training, updating wine list.close the daily operations; responsible for responding to in house as well as online guest comments.

Oversee training of floor staff including weekly quizzes and monthly test to insure product knowledge as well as company standards; monitor staff interaction with guest to offer constructive feedback; responsible for responding to online guest comments and integrate those comments into staff meetings.

Direct staff in the set up and operations of private event parities of 20 - 300 guests including assignment of stations and ongoing supervision of staff; as well as interacting with guest to insure their complete satisfaction.

Manage beverage operations on the casino floor including scheduling and motivating the staff to ensure complete guest satisfaction while increasing staff efficiency and maximizing profits