Browns Socialhouse coming soon to Ontario

• Daily Operations of a high volume location.• Sales building through “Best Practice Methods” being used. Currently seeing a 3 % increase in sales from previous years.• Associate Retention: Increased manager’s knowledge on hiring practices, ensuring we are maintaining the quality of our front line employees.• Knowledge building of hourly associates along with managers through one on one coaching sessions. Also monthly knowledge seminars to focus on areas of improvement. • Decreased overall operations cost of goods by implementing systems and standards, ensuring that there is strong follow up. • Communication with hourly associates daily to build focus on our goals as one team.

Upholding the Milestones brand standards daily.Setting and upholding desired financial targets ensuring our action plans are met. Forecasting sales and financial targets, adhering to store budget.Strong understanding of our guests needs, using tools such as "The Tell Us About Us" guest survey.In charge of all labour & daily human resource tasks. Ensuring that company standards are made through daily labour metrics. Development of teams knowledge of products. I.e. Food Romancing seminars, Wine tasting seminars and Up selling seminars. Best hiring practices, finding the right fit for each hourly position. Hands on approach to training. Strong focus on having low turn over of staff throughout the year. Sales building, through out the community. Delivering the "Perfect Guest Experience" to all of our guests.On going training of staff through monthly seminars, to new menu roll outs. Providing positive coaching to all of our associates.

Ensuring Turtle Jack's standards are met. Maintaining operating costs in an average volume restaurant & a high volume locationEnsuring Quality of service and food standards is met.Employee development of management team and all staff. Ensured that all budget commitments where within the company's standards.Lead weekly & monthly management meetings with the focus on Staff development and focus of P&L results. Ensuring Guest satisfaction in the entire dinning experience.Corporate training store for new management. Including General Managers & multiple members of head office operating teams. Conducted weekly management meetings. Including One on One's with management team members.

In charge of a full service and high-volume kitchen. Maintaining Boston Pizza standards and quality.Ensuring food cost and labour cost are maintained to company and franchise standards.Scheduling for thirty staff members. Including Assistant Kitchen Manager and supervisorsMaking sure the guest receives the "WOW" treatment.Part of Franchise Store Opening Team.