Worked directly with ownership as well as distributors to create and achieve desired concept including food and drink menu creation, interior design, and P&L/COGs spreadsheets. Designed an extensive tequila creation program as well as food and cocktail menu concept training to familiarize staff.

Responsible for managing both cost and revenue of the business.

Provided excellent customer service and helped drive company quality standards.

Worked closely with ownership to identify and solve needs and challenges of the restaurant. Developed wine, beer, and cocktail menus from every level: creation, purchasing, and familiarizing staff. Worked extensively one on one with numerous alcohol and food distributors. Developed baseline financials for which to measure future outcomes of the restaurant.

Determined employee behavioral requirements and handled all disciplinary actions as well as employee accolades. Effectively managed the schedule of 20+ employees. Accountable for payroll, budgeting, cost control, general accounting, and full profit loss.

Generated sales through quality customer service and establishing consistent clientele. Responsible for taking cash deposits to the bank.