Bruce Torbit Email & Phone Number

Tampa/St. Petersburg, Florida Area

Front of House Manager- Assist with staffing level and determining which staff are assigned to each shift Manages all employees to maintain high employment quality standards consistent with the Outback brand including, but not limited to, hiring, development, counseling, promotion, discipline and termination as appropriate. Enforce safety and sanitary.

Senior Associate Manager- Manage all aspects of food service and retail operations by employing an efficient, high-energy and professional approach. Balance serves with costs to ensure profitability. Promote guest satisfaction for steady repeat business. Coach/schedule servers to maximum levels of performance. Monitor BOH for consistent sanitation, food.

Associate Manager- Accountable for shiftily restaurant operations, cash control, writing daily production charts, effective floor plans, controlling shiftily sanitation thru teaching and coaching employee’s while maintaining shiftily labor costs. Directly responsible for purchasing of all restaurant food products, rotation of products and maintaining.

General Manager/Unit Manager- Accountable for overall restaurant operations, cash control, and training of the new employee’s and training labor cost fewer than 20%. Directly responsible for making all employee schedules and manager schedules, weekly forecasting, the purchasing of all restaurant food products and supplies while keeping a food cost fewer.

Kitchen Manager- Accountable for managing all kitchen operations, training new kitchen employees and opening and closing procedures. Directly responsible for purchasing restaurant supplies, implementing new menu items, maintaining inventory control and stock of products. Assisted in making kitchen schedules, maintaining labor percentages under 20% and food.

Macdill AFB, Tampa, FL.

Dining Room Supervisor- Accountable for managing 2nd shift restaurant operations, eight support personnel and opening and closing procedures. Directly responsible for menu development and preparation of a breakfast/lunch/dinner combination menu.Storeroom Manager- Lead in-flight kitchen operations and restaurant storeroom operations. Accountable for.

Culinary Arts/Chef Training

Hotel, Motel, And Restaurant Management

Architecture