•Responsible for day-to-day operations by scheduling labor, ordering, and consistently redeveloping the restaurant and bar team to stay up to date with the latest trends.•Create spirit and food menus on a quarterly basis, while consistently rotating fourteen current beers on the tap system.•Increasing business profit by negotiating with existing and new vendors to lower costs and improve service. •Responsible for overseeing 50+ employees, manage and train personnel on Standard Work… Show more •Responsible for day-to-day operations by scheduling labor, ordering, and consistently redeveloping the restaurant and bar team to stay up to date with the latest trends.•Create spirit and food menus on a quarterly basis, while consistently rotating fourteen current beers on the tap system.•Increasing business profit by negotiating with existing and new vendors to lower costs and improve service. •Responsible for overseeing 50+ employees, manage and train personnel on Standard Work and Operating Procedures. Utilize statistical process control to manage quality and ensure consistency. •Control profit and loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions. •Ensures maintenance of equipment, facility, and grounds through the use of a Preventative Maintenance Plan based on company standards. •Develops and implements marketing plans, updates social media sites and coordinates major events and weekend promotions.•Generates daily, weekly, and monthly sales reports for owners.•Acts as primary contact between vendors, marketing, controller, and owners to meet deadlines. Show less

•Managed, trained, and motivated staff to perform at their best in the restaurant and bar. •Created signature cocktails and menus. •Increased nightly bar sales from $300 a night to $1,500 a night.•Maintained condition of all beer, liquor, and wine while being responsible for all regular stock takes.•Oversaw day-to-day operations in the kitchen. •Recognized and resolved conflicts with difficult customers.

•Managed a high volume restaurant overseeing 60 employees. •Promoted and executed catering events for all occasions. •Created the organizational hiring strategy and then interviewed, hired, and trained key personnel. •Bartended a nightclub atmosphere. •Oversaw employee shift checkouts and daily financials.