Accomplish restaurant human resource objectivesManage all aspects of catering and events from reservations to executionProvide accurate weekly, EOM, and quarterly financialsMaintain back of house and front of house financials ensuring on point with budgeting and forecastsResponsible for scheduling, inventory, and ordering all bar supplies weekly, as well as beverage execution

Increased total yearly profitBuilt long standing relationships with patrons and distributorsDeveloped training materials and programs for all employeesResponsible for all sales and cost of goods weeklyCreated all mixology menus for seasonal changes

Maintained thorough knowledge of products, restaurant systems and proceduresPartook in inventory, ordering, and drink menu placementOperated a twenty seat bar with multiple table section while maintaining drink quality standards for entire restaurantWorked to reach daily sales goals set forth by ownershipPerformed all daily routine financials and banking methodologies