Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency. Scheduled and directed staff in daily work assignments to maximize productivity. Efficiently resolved problems or concerns to the satisfaction of all involved parties. 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. Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines. Ensured proper cleanliness was maintained in all areas of the bar and front of house. Optimized profits by controlling food, beverage and labor costs on a daily basis. Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality. Performed checkouts of servers

I was in charge in the day to running of the store. Food cost labor control schedule making food and supply ordering. Hiring and terminating of employees. Basically in charge of running store when gm wasn't there.