- Managed teams of up to 15 people separated in different positions while attending to guest’s needsduring high intensive times.- Conducted weekly meetings with Owners, Manager and Shift leads to report past week progress.- Implemented plans for continual improvement of restaurant processes: Created procedures forinjuries/ incident reports, giving quarterly team member reviews.- Participating in hiring, recruiting and termination- Delegated training programs and training those entering new positions.- Created and Managed weekly schedules on Compeat, forecasting for larger reservations, holidaysand mitigating understaffed shifts.- Initiating conflict resolution with Customers, Vendors and Team members when needed to ensurecustomer satisfaction and professionalism.- Monitor restaurant inventory and purchase orders from vendors weekly.

- Worked in a high paced, high intensity environment where there are constant demands.- Communicated with all departments of the restaurant while engaging in checking the quality of every product served to all customers.- Making sure all responsibilities are met during a given time frame

- Worked in office organizing fundraisers, managing phone calls and planning workshops- Communicated with fellow volunteers and outside vendors to run programs for leadershipparticipants.- Assisted in organizing overseas projects in Japan, Korea, St. Lucia and Peru.- Worked as an on-site leader for various projects while leading a group of 30 participants.