Directed daily operations of an upscale restaurant, ensuring exceptional service quality and guestsatisfaction.• Managed inventory and procurement of premium food and beverage supplies, maintaining costefficiency and high standards.• Developed and implemented strategic training programs for front-of-house and back-of-housestaff, fostering a knowledgeable and cohesive team.• Created and optimized staff schedules, ensuring adequate coverage while controlling labor costs.• Oversaw financial management, including budgeting, forecasting, and financial reporting toachieve profitability goals.

• Efficiently manage all hotel outlets, including restaurant, bar, market, and room service, ensuring seamless daily operations and exceptional guest experiences.• Develop and communicate strategic marketing initiatives to enhance business growth and bolster guest relations.• Generate and oversee weekly schedules for team members, optimize labor costs and complete payroll duties accurately and punctually.• Maintain and manage beverage inventory and equipment across all outlets, effectively controlling food and beverage costs and conducting forecasting to meet monthly profit goals.• Conduct ongoing staff training sessions to uphold and elevate hotel service standards, enhance team member product knowledge, and cultivate authentic guest experiences.

I managed the restaurant, in room dining and market operations. I was responsible for ordering and maintaining inventories for all departments. Overseeing payroll, scheduling and budget. Creating and implementing training programs for team members.

Managing all day-to-day business for the restaurant and maintaining company service standards. Complete Inventory and order beverage, paper, and food supplies. Create weekly schedules for team members and oversee all restaurant monetary transactions and banking. Create and execute training programs for FOH and BOH employees. Control beverage, labor, and food cost for the restaurant.

• Oversee all health department and EcoSure inspections, ensuring compliance with regulations and maintaining high standards of cleanliness and safety.• Establish and implement an EcoSure program to ensure daily servicing of all areas, promoting hygiene and sanitation.• Collaborate with temporary labor agencies for scheduling and payroll management, ensuring smooth staffing operations.• Coordinate with Banquet Managers and Captains to ensure timely setup of banquet functions and accurate food delivery.• Partner with Chefs to ensure availability of necessary equipment and adherence to food safety protocols, including temperature control and ingredient accuracy.• Ensure proper staffing levels and compliance with health department and EcoSure standards in all outlets, including dish rooms.• Conduct quarterly inventory of hotel glassware, China, silverware, and kitchen/banquet hardware to maintain stock levels and quality standards.• Manage Polaris Restaurant, overseeing all aspects from scheduling to budgeting, and curating a locally sourced dining experience in an intimate setting.• Drive sales growth by attracting both local and hotel guests, enhancing Polaris as an authentic Atlanta experience for all patrons.

• Spearhead operations as Manager of 22-Stories, curating a selection of local offerings to provide guests with an authentic Atlanta dining experience.• Skillfully manage guest expectations to ensure satisfaction while fostering a stable and supportive work environment for employees.• Utilize forecasting techniques to establish and meet monthly goals, optimizing profitability and driving financial success.

• Assisted in managing all food and beverage outlets within the hotel.• Oversaw staffing, scheduling, and training of staff.• Coordinated and executed special events.• Set up, served, and broke down multiple banquet rooms per shift.• Bartended at private functions.• Transitioned from part-time to full-time bartending position at Sway restaurant after six months.• Maintained a high level of professional performance.