High-image full service restaurant founded in 1938 that generates up to $3,500,000 annual sales, specializing in steak and fish accommodating up to 200 guests.Operations Management - Recognized for cultivating long term stable staff with team player philosophies. Implemented labor costs controls. Responsible for daily, weekly and monthly reporting of transactions. Sourced vendors and negotiated inventory costs. Created, developed and implemented all formalized operational systems and procedures including employee handbook, flow charts, forms, check lists server/bartender/kitchen associate job descriptions and incentive programs.Business Development- Orchestrated recipe/menu development based on guest trends/preferences and seasonal considerations. Credited with improving top line revenues by increasing average check. Customer service - Configured server station charts to assure high degree of cost- efficient customer service; focused on client problem -identification and resolution.Group sales - Created a highly profitable private dining program to enhance the restaurants image involving, pharmaceuticals companies, engineering companies and law firms. Developed long-term relationship with concierges of all hotels in the major metropolitan area.

Directed food and beverage promotion and operations for highly visible restaurants / hotels. Managed 30 shift associates including wait staff, bussers and bartenders; selected to train all new employees via ten day formal training program. Cultivated highly successful Friday night "Battle of the Bands" involving local companies with promotions and giveaways through beer and alcohol companies. Introduced and maintained a Sunday brunch and corporate early bird buffet that became the more popular brunches in the city.