Responsible for all front of house operations including, but not limited to:Preparing for and executing service on a daily basis. Acting as a maitre d’ and sommelier on the floor while simultaneously overseeing the entire operation; resolving any issues that may arise.Enhance the leadership skills of the other managers, by fostering the development of decision making skills, performance management techniques, function planning ability and developing a sense of urgency and ownership.Developed and maintain relationships with the local hotel concierges to stimulate business. Personally visit all of the hotels regularly to ensure that all menus are current and to make the restaurant visible to the concierges. Created partnerships with them by providing a consistent experience and responding to feedback. Coach, monitor, lead and train staff using professional development interviews, performance reviews and interactive management skills. Perform administrative tasks such as scheduling, inventory, and daily and weekly sales reports. Create and implement revenue generating and cost saving measures such innovative cocktail, lunch and bar menus, labour reducing practices and enhanced controls. Implement practices and standards that enhance guest experiences.Responsible for all financials including forecasting budgets, controlling beverage costs for The Metropolitan Hotel, labor costs and revenue management. Managing the wine lists for banquets, room service, and Diva at the Met, consisting of over 300 labels.