Leading Department Head management team to set and reach goals. (Kitchen, Bakery, Food Court, Restaurant)Working hands on in each department. Working to stay relevant with the team and procedures. Running daily shifts in the kitchen, bakery, restaurant, food court on any given day. Building sales, and enhancing guest experiences. Staying relevant with the evolving guest expectations. Maintaining labor, food cost, sales, production pars, increasing catering event numbers, inventories. Weekly check in meetings with Department Heads to help keep fluent communication.Maintaining relationships with food vendors, brokers and suppliers. Food productions and preparation, quality control.

Food Orders, supplies, relationships with company vendors. Menu development for the restaurant and bakery. Monthly inventories. Training, and supervision in building a team with vision. Empowering them to take initiative. Hiring, reviews, scheduling. Food preparation, quality control, presentation, safety and sanitation.

Food preparation, quality control, safety and sanitation.Managing proper hospitality, training and supervision in building a team.Hiring, promotions, payroll, reviews, scheduling.Running daily shifts in the kitchen and bakery.

Food ordering, preparation, team training, menu planning, safety and sanitation, inventories, food prep and customer deliveries.

Restaurant ordering, food, supplies. Maintaining relationships with vendors.Food preparation, quality control, safety and sanitation.Menu development, recipe development.Monthly inventories.Training, supervision and team building.Intervies hiring, dicipline, promotins, payroll, reviews, scheduleng. budger and cost controls. Guest relations,

Provided a safe and secure environment for foster care children. Helping them learn life skills, commination, self esteem, self care etc. Just being there for them.

Responsible for all facets of running a business, from advertising, catering to promotions.Training, food prep, quality control, orders, inventory, cost control, management team building.

Team training, cooking orders, taking guest orders, drive thru.

Food preparation, safety and sanitation. Banquet and catering events (50-300 persons)Training, quality control, cost control.

Telemarketing fundraising. Promoted to Floor Coordinator and was in charge or team shift goals, call maintenance, answering team questions, maintaining team efficiency, in charge of account financial goals.