Responsible for daily operations of restaurant, scheduling and supervising FOH staff, monitoring inventory levels, ordering, ensuring customer service standards were exceeded at all times.I provided training, guidance, and support to staff members on SOPs and policies, motivating them through acknowledgement of hard work, achievements and instilling accountability, while leading by example.

Responsibilities included payroll processing, accounts receivable management, upholding restaurant standards for food and beverage quality, team member engagement, meeting financial goals and budgets.Increased sales by 40% and implemented cost-saving measures while maintaining high quality service.

As General Manager I was responsible for managing all aspects of business operations including budgeting, staffing, scheduling, inventory control, hiring/firing, retention, customer satisfaction, and sales goals.Monitored financial performance and identified areas for improvement in cost savings and revenue generation.Conducted weekly meetings with senior the senior management team to review progress against established objectives and grade-out on goals regarding prime cost.Consistently hit food cost, beverage cost , and labor goals.Had monthly EOP meeting with executive team and consultants to go over P&L report and set next month's goals.