• Physically present on the floor during service to ensure service standards Guide, direct, and train service staff; observe the flow of guests, and provide assistance. Communicate with kitchen regarding pace of service, special needs, and general guest satisfaction• Ensure that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.• Oversees day-to-day operations, optimizing schedules and the deployment of the team to minimize labor costs and maximize sales Ensures the team always offers a consistent, high level of service to all guests • Write and approve Standard Operating Procedures (SOPs), policies, and training manuals that promote efficiency and continuous improvement • Partner with Culinary/Food and Beverage Director(s) to understand product/supplier cost variances, menu pricing and opportunities to maintain/maximize profit at one or more locations.• Promote positive and inclusive work culture; investigate and resolve employee relations issues and team conflict, as needed• Accelerates Change – Thinks Systemically, Manages Ambiguity• Builds Talent – Attracts, Coaches & Develops People• Inspires Teamwork, Promotes Employee morale, collaboration, Resolves Conflict

Plan, organize and execute various front-line training classrooms and on job training across different fields of restaurant operations. Develop and deliver training modules according to the flexible training schedule for both new hires and existing staff. Plan the restaurant's labor costs depending on weather, reservations and the forecasted Daily Labor Plan.Coordinates events from initial contact to event execution, creating function packages and designing custom menus with the Executive chef to cater to guests’ dietary restrictions/preferences.Reconciliation of daily sales reports, petty cash and all cash registers.Driving revenues through various promotions while maintaining daily labor, budgets and food costs.Recognizing and rewarding staff using positive motivation and team building exercises to achieve results.Weekly inventory to maintain all par stocks, check pilferage and regular ordering and receiving of goodsSupervised front and back of house teams to ensure compliance with company policies, regulations and food safety guidelines.

• Assigned the responsibility of getting the restaurant ready for service, checked the cleanliness of the entire restaurant making sure the restaurant was detailed• Recruit fine dining staff, develop, train and manage all front of house employees including but not limited to servers, busboys, food runners, bartenders and hostesses Held pre shift meetings in which staff was trained in steps of service, up selling and wine knowledge.• Process daily sales reports and balance cash drawers for the end of the day, Revenue analysis• Organize, plan menus and execute events for groups of up to70 people and more, Coordinate with executive chef on menu development and specials.• Manage daily operation on social media sites, including Facebook, Instagram, LinkedIn and Twitter• Maintained a high rating on Open Table, Yelp, Trip Advisor, etc• Scheduled staff so as to avoid overtime• Worked closely with the chef to bring down and maintain food costs• Held various team building exercises, Quality Control, Training and Development and Organization Skills

Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures andquality control guidelines.Developed and maintained exceptional customer service standards.Ensured proper cleanliness is maintained in all areas of the bar and front of house.Optimized profits by controlling food, beverage and labor costs on a daily basis. Resulting in a 22% increaseCarefully prepared weekly payroll to keep up with projected revenue for the week. Conducted daily pre-shift andweekly departmental meetings to ensure organizational efficiency. Continually monitored restaurant and took appropriate action to ensure food quality and service standards wereconsistently met.Achieved a 5 star rating in Yelp, Google, Grub Hub, Uber just to name a few

Continually monitored restaurant and took appropriate action to ensure food quality and service standards wereconsistently met.Minimized loss and misuse of equipment through proper restaurant supervision and staff training.Efficiently resolved problems or concerns to the satisfaction of all involved parties.Developed and maintained exceptional customer service standards.Built sales forecasts and schedules to reflected desired productivity targets.Collaborated with the Executive Chef to analyze and approve all food and beverage selections. Resulting in a risein sales up to 18%Initiated negotiations regarding vendor contracts and insured food was delivered fresh and on time at the propertemperature. Regularly updated computer systems with new pricing and daily food specials.Maintained a 4.5 star rating on Google, Yelp, Grub Hub, Uber to name a few.

Carefully coordinated plans and specs using marketing programming standards. Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency and aggressive up selling, leading to an increase in sales of 35%. Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.Minimized loss and misuse of equipment through proper restaurant supervision and staff training. Bringing food costs down to 19%Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.Maintained a high Guest Satisfaction Measurement by 5 stars on Google, Yelp, Grub Hub, Uber eats, Open Table