Complete accountability of every aspect of the restaurant. Financial health of the entire operation. Top line sales growth and cost control along with a positive work environment and a culture that fosters coaching and support for the plan are all examples of day to day accountabilites.

Managed staff of 75-115. Controlled financials of restaurant including beverage cost, profitability, direct operating expenses. employee reviews, employee training, store openings, financial planning, bartender flair competitions organized and executed to drive profit and build culture of flair, fun and financial success. Produce and cost schedule for servers, bartenders and cocktailers. Produce manager schedule. Run weekly manager meetings.

Manage staff. Opening and closing of restaurant. Beverage inventory and cost control. Hiring and training. Running daily and weekly sales contests. Restaurant organization, cleanliness and overall performance.

Worked every position in the restaurant from dishwasher, bus boy, host, line cook, waiter, bartender, bar manager, assistant general manager. Top seller, staff motivator, shift supervisor and overall restaurant operator.