Temporary Position to assist with getting Restaurant Kitchen's up and running the way the owner's want there kitchen's running

Hiring of all new kitchen staff and training new hires, Controling food inventory on weekly basis, In charge of controling labor for kitchen, Working on line to save labor on a daily basis, Expediting food for quality control, Ordering of all food and supplies, Staff coaching and counseling, Making soups and sauces,pizza dough daily from scratch

Ran and Managed front of house Shifts & back of house shifts,Ensure Customer Satisfaction and help customers with concerns/complaints,Worked on the line,expedited food,Worked as the butcher (cutting steaks) on a daily basis, Conducted food inventory and cost tracking on a weekly basis, In charge of controlling labor and supervision of labor in the kitchen and front of house, Money Handling on a shiftly basis

Part of opening team from ground up, Hired and trained all kitchen staff,Established relationships with all vendors and organized ordering procedures for store, Created all menus and ordering sheets to assist with organized ordering and tracking of food, Fallowed food inventory and cost tracking closely on a weekly basis,Over saw all kitchen staff scheduling and reduced employee hours and shifts to control labor cost, Cross-trained employees to save labor, Worked on line and expedited food for quality control,and as butcher

Created and priced New Menus concepts/designed new menu items and recipes, Planned Large Events and High Profile/Celeberity Party menus and catered parites of 20-650 guest,(Detroit Red Wings,Automotive Executives),Formatted ordering pars according to p-mix,actual sales,and sales forecasts,Created/enforced line check sheets, prep and par sheets, pull/ thaw system, Implemented cool down sauce charts w/HACAAP guidelines, Updated inventory prices weekly, Re-trained all cooks, and new hires, Secured all protiens in meat cages within coolers, Scheduled accordind to sales projections, consolid positions, reduced staffing on slower shifts, Cross trained techniques/recipes,Created cleaning lists (wk/daily),& prep sheets to monitor shelf life

Led Back of House in a large turnaround in 2001, Incorporated trainers from flar ship store into my team to help mentor and develop West Bloomfield team, LSM local business canvassing w/offers for business meetings, wedding and baby showers, Sent invitations to revisit formerly dissatisfied guests became"word of mouth" advertisers, To cut cost I instituted a 2 manager inventory system, built accuracy, trust and commitment