-Organize and facilitate new hire employee orientation -Managed payroll for an organization of 400 personnel.-Enter newly hired employees into various systems and review forms for accuracy and follow up when necessary.-Administer various employee benefits programs, such as group health, dental and vision, accident and disability, and life insurance.-Prepare and maintain bi-weekly employee reports, new hire and absentee reports.-Administrate LOA, FMLA and OSHA as required pursuant to Company policy and legal requirements.-Input payroll, vacation and training hours on a weekly basis and verify to ensure accurate reporting

-Call prospective candidates and work one on one with recruiters in developing candidate pipeline. -Update existing candidate profiles in the database-Obtain and document sales leads from candidates who are contacted-Participates in special projects and performs other related duties as required

-Screened incoming employee resumes, ran background checks and processed new employee paperwork.-Answered phones and greeted incoming customers.-Updated employee files and filed Human Resources paperwork.

-Updated and revised 100 page new employee orientation manual and 60 page new leader manual. -Coordinated communication between several departments to capture and implement new information as well as changes.-Facilitated bi-weekly new employee reunion program, coordinating attendee invitations, event planning and surveys of new employee experience.-Updated new employee orientation PowerPoint slides based on manager feedback received from orientation program.

-Directed daily operation in areas of customer relations, food and labor costs, safety, sanitation, product preparation, and recruitment and training of staff-Oversaw daily operations; opened and closed the restaurant-Ordered food products and inventory; performed weekly, monthly, quarterly inventory

-Managed a staff of 50 people and ensured adequate resources were scheduled-Handled cash flow and revenues, prepared change fund, and audited deposits on daily basis-Maximized profitability by maintaining low food and labor costs-Supervised direct-delivery of requested food and supply items in the proper quantity, quality, and condition