Onboard, orient, and train staff in compliance with company brand and service standards—including shift leads and store managers. Model effective leadership, accountability, and extraordinary customer service. Oversee evaluation, succession, and compensation planning for front-of-house staff, shift leads, and managers.Manage budgets and forecasting across all stores while formulating strategic operational improvement objectives through financial assessments in order to drive profitability. Maintain clear and effective communication funnels between management, staff, and vendors to ensure seamless operations. Develop, implement, and maintain quality assurance protocols. Created unique and transparent training handbook, checklists, and evaluation guidelines for team members aligned with company brand and service standards.

Supervise shift make sure running smoothly and successfully. Make sure drinks and toppings are up to company standard. Directing team to execute plan for great customer service and working together as a team.

Oversaw, directed, and delegated team during peak dining hours and order rushes to secure seamless operations while prioritizing elevated customer service levels. Operate as communication linchpin, ensuring staff and management are operating cohesively across clear expectations.Relied upon for generating successful service/hospitality improvement strategies.

Set us shift for success, manage team during dinnertime rushes. Perform food preparation and service tasks such as cooking; cleaning, and serving food and drinks. Establish standards for personnel performance and customer service

Manage the shifts, maintain and record inventory, take customers orders, maintaining a positive and friendly environment with fast and efficient service. Schedule team member hours and coach to execute plan.

Carefully enforced all health and safety procedures to secure a safe operational environment for personnel and food handling. Served as liaison between crew and management in order to maintain cohesive sales plans. Managed inventory, F&B delivery/scheduling, and budget operations including liquidity, deposits, transactions, payroll, and all records therein. Managed sales forecasting and ordering system determined by ongoing customer demand and popularity analyses.Secured effective, economical use of food product and preparation time by coordinating, assigning, and scheduling staff and kitchen personnel while accounting for demand variances.