Britt Markham Email & Phone Number

Manage total restaurant operations including but not limited to staff management, customer relations, vendor relations, budgets, inventory control and purchasing of food, beverages and small wares.Weekly rotation through all kitchen stations including prep, sauté, grill, fryer and set-ups.Hold P&L accountability; manage sales analysis, forecasting and reporting activities.Prepare and track sales budgets, consistently meeting a monthly sales volume of $110,000-$130,000."Monthly Top Producer" out of 11 restaurants in categories including lowest food costs, lowest liquor costs and lowest beer/wine costs.Prepare and distribute bi-weekly payroll for up to 40 employees.Oversee employee relations encompassing staff recruitment, training and performance evaluation.Manage the preventative maintenance and upkeep of equipment, facility and grounds.Ensure that all city, state and federal health and OSHA regulations are followed.

Managed all kitchen operations including but not limited to staff management, vendor relations, budgets, inventory control and purchasing of food, beverages and small wares.Daily working and supervision of all kitchen stations including prep, sauté, grill, fryer and set-ups.

Assisted General Manager with all restaurant operations, including customer service, wait staff and kitchen supervision, ensuring food and beverage quality, opening / closing, scheduling, and overall management.Responsible for bar inventory, ordering, costs and quality control.Weekly rotation through all kitchen stations including prep, sauté, grill, fryer and set-ups.Training, monitoring, and reinforcing food safety procedures. Ensured all food safety procedures were executed according to company policies and health/sanitation regulations.Acted on behalf of the General Manager in his absence in areas of decision making, staff supervision, and customer and vendor relations.

Supervised bar, kitchen and wait staffs to ensure guest satisfaction, food quality and health and safety regulations.Performed nightly closing procedures including running end-of-day reports, money reconciliation, and deposits.Served restaurant and bar guests promptly and professionally.Weekly rotation through all kitchen stations including prep, sauté, grill, fryer and set-ups.

Responsible for opening and running new sales office while expanding sales territory from Richmond to Hampton Roads.Reached sales goal of $40,000 per month in the first four months of operations (unit prices range from $.04-$.07).Generated all new accounts and sales for the area.Created, produced and executed marketing, promotions and events used to generate awareness among customer base.

Planned client press events both nationally and internationally. Events included a press and industry presentation

Assisted in all aspects of preparation and execution of special events including the Band of Brothers reunion and the Virginia Wine Festival. Duties included logistics and coordination of food and beverage management before, during and after the event.Coordinated details and travel arrangements for media familiarization tours (FAMS), individual site inspections for travel writers, Bureau media sales missions and special events.*Assisted in researching, writing, editing, proofreading, publishing and distributing all correspondence, reports, advertising and other documents. This included in-house publications of Flash, Siren, marketing plan, annual report, visitors guide, tour and travel planner and others.*

B.A., Communication Studies

B.S, Communication Studies; Public Relations