Promoted from operations manager at Rockit Bar & Grill after one year. Responsible for all aspects of running daily business including front and back of house operations. Daily tasks include ordering/receiving all liquor, food and supplies, processing all invoices to ensure payment and inventory, upkeep of repairs and maintenance in venue. Record and input weekly and monthly inventory numbers. Attend monthly meeting and report to partners about end of the month budgets.

Assist general manager to ensure smooth operation in all aspects of restaurant including all front of house operations. Responsible for weekly schedule for a roster of 30 employees. Restructured schedule to better operations on the floor during service and use less labor. Maintain inventory on a weekly basis of beverage and supplies as well as set pars to meet business needs. Process all liquor and beer invoices to ensure proper payment and inventory. Responsible for hiring, overseeing training, and conducting reviews for all employees. Received Manager of the Month and Bi annual Manager of the Month within first year.

Assist general manager to ensure smooth operation in all aspects of restaurant including front and back of house operationsResponsible for weekly schedule for a roster of 60 to 65 employeesMaintain inventory on a weekly basis of food, beverage and supplies as well as set pars to meet business needsRecord and input weekly and monthly inventory numbers for cafeResponsible for hiring, overseeing training and conducting reviews for all employeesReceived Passion Award after nine months with company

Managing all aspects of service, operation and space in addition to increasing sales and managing food and labor costCoach, develop, discipline team members and team leads in accordance to company standard operations and proceduresRecruit, hire and develop from entry level up to managerial levelConsistently exceeds the benchmarks set for operational and financial auditIn addition to managing a high volume store, frequently picked for existing/new product testing or training for other locationsActed as a field training manager in charge of store openings locally and in remote marketImplemented and executed marketing campaigns by utilizing and supporting local communitiesAble to work independently with minimum supervisionSupervised eighteen team members and two supervisorsResponsible for daily ordering/receiving, setting pars to meet business needsIncreased sales by 50% within eight month periodLowered labor by three to five percent

Assisted general manager to ensure smooth operation in all aspects of restaurant including front and back of house operationsBuild new catering sales while maintaining existing clientsCreated company-wide rewards program for repeat catering clientele Responsible for weekly scheduleCreated marketing tools to increase sales and profit by partnering with businesses, schools and non for profit organizationsMaintained inventory on a weekly basis of food, beverage and supplies as well as set pars to meet business needsResponsible for training all employees and conducting reviewsCreated and implemented cleaning calendar for front and back of house staff