Responsible for marketing assistance, all payroll, human resources, hiring, management and hourly employee training, cleanliness inspections, financial reporting, inventory, banking, and purchasing.Engineered change from counter service to table service in order to improve customer experience and provide higher value.Implemented several new systems and procedures to create consistent operations. Created several events for 2017 San Diego Beer Week. In process of creating themed art show for December.

Solely responsible for all marketing, payroll, human resources, hiring, management and hourly partner training, mentoring less seasoned managers in the district, safety and cleanliness audits and inspections, financial reporting, inventory, banking, and purchasing. Recognized as Manager of the Quarter for Southern San Diego District in 2015.Raised sales 60% since taking over management in 2011.Lowered operational costs by 15% from prior fiscal year through revised ordering processes, concentrated training to improve beverage quality and productivity, and effective management of controllable costs.Raised store’s presence in community through charitable programs and community service projects.

Directed all food and beverage operations including cafes, kitchens, catering, and vending in large corporate accountsResponsible for all payroll, budget, inventory, banking, and purchasingRecruited, trained, and supervised all employees, as well as managers for other accountsEvaluated and redesigned menus at each account that resulted in improved sales and lower food costsLowered labor costs through revised scheduling, cross training, and effective recruitment of better talentRescued 3 accounts that were in danger of losing contracts, saving over $2 million in revenue

Supervised staff of 150 hourly employees and 6 managersResponsible for all food and beverage operations in multi-million dollar operation including bars, special events, game room, outdoor harborside barge, and retail storeLowered beverage costs from 22% to 18%Added 20 new drafts selections from local breweries that increased draft sales 15%Opened outdoor barge that added $300,000 in sales during tourist seasonManaged large private events of up to 2,000 guests

Oversaw all bar operations including purchasing, hiring, training, and inventoryLowered beverage costs 20% from previous manager through creation of personalized inventory system and audit programOrganized Service Industry Night that doubled daily sales during offseasonAssisted with charity golf tournament and dinner for Hunter's Hope, and dinner for Vietnam Veterans hosted by Rocky BleierLowered Audio Visual costs by 20% through vendor sourcing and schedule optimization