Restaurant Manager
Cherry Hills Village, Co, Us
-Created and implemented front-of-house training manual, resulting in improved member satisfaction scores of 99.5% (from 96%)-Reduced labor expenditures by 12% alongside a 2% revenue increase-Created and developed new leadership roles for front of house staff (server assistants, team leads, trainers, brunch supervisors)-Overhauled month-by-month labor budgets, totaling $300,000 annually, that led to net revenue gains-Recruited, planned, and managed private parties that averaged $10,000 to $25,000 in revenue-Collaborated with membership-run clubhouse and executive committees and implemented restaurant changes (menu edits, service procedures, restaurant decor, special events)-Acted as keyholding opening and closing clubhouse manager-Created, advertised, and executed themed restaurant nights-Hired staff in accordance with seasonal revenue -Created weekly schedules for staff ranging from 15-30 employees-Reported to U.S. Department of Labor, demonstrating compliance with J-1 visa work requirements