Food cost, P&L, maintenance, labor, inventory and payroll

Baking Culinary Manager of the Commissary in the Copia building at the Oxbow Public Market ensuring the highest level of quality assurance. Created an environment in which open communication between the bakeshop and the commissary led to lower waste and improved guest experience through having fully stocked, fresh product available at all times. • Managed 15 bakers• Scheduling• Product ordering • Daily prep lists, set Pars, and directed pre-shift meetings • Developed timelines with associates to improve efficiencies

Managing BOH and FOH. Ensuring the highest quality of customer service and experience.• Conducted Meetings• Product Ordering• Problem solving• Micros

Tournade Chef• Product orders• Managed kitchen• Trained staff• Problem solving• Menu changes• Plating and portioning

Assisted homeowners and contractors with flooring selections.• Scheduled bids• Operated heavy equipment

Department Manager for Paint | Shrink and Safety Captain | Head Cashier• Managed 25 associates• Product ordering• Staff scheduling• Scheduled and conducted meetings• Provided training• Shrink and Safety practices