A high volume free standing Restaurant General Manager with progressive management experience in full service upscale and casual dining restaurants, and F&B Operations at major hotels and resorts. Recognized for increasing revenue and controlling costs to improve bottom line, developing robust training programs for service staff, kitchen and managers, with a passion for exceeding guest expectations.Core Competencies: Leadership & Team Building, Hotel F&B and Independent Restaurant Operations, Inventory & Cost Control, P&L Review, Budgets & Financial Reporting, Training & Employee Development, Guest/Member Relations, Service Fundamentals, Vendor Mgmt., Purchasing and inventory, Food Sanitation Practices, Policy & Procedural Development, New Employee Onboarding, Marketing, Cross Functional Departmental Coordination