• Supervised shift operations and assistant managers.• Strictly follow company cash handling procedures.• Managed restaurant marketing and promotions.• Managed overall restaurant budget.• Promptly and professionally handle guest comments.• Communicated all employee issues/complaints to management team through Red Book or one-on-one.• Conducted performance reviews on an ongoing basis.• Followed and understood company procedures at all times including crisis situations.• Maintained performance standards and motivates team through positive role modeling and SLII.• Departmental responsibilities, (i.e. Bar Manager, Service Manager, Host Manager, Safety Manager, training Manager see job expectations).• Interview, hire and train personnel-ongoing.• Practiced safe food handling procedures and enforce safety procedures in restaurant.• Understood and report Workers’ Compensation and General Liability Claims using proper procedures.• Conducted orientation on a monthly basis.• Required to make appropriate decisions in a fast paced environment. (Assign breaks, side work & stations).

• Identified and defines business needs and implements solutions which may result in beneficial changes in the operation of the restaurant, improvement in the restaurant’s impact or interaction with customers, improvement in the restaurant’s ability to reduce or contain costs or generate additional revenue.• Assisted with menu item changes based on product mix reviews and guest feedback.• Instituted cost control procedures and standards of performance.• Worked with manual and automated systems and develops or implements procedures, formats, budgets, testing, training and documentation.• Communicated with management, other departments, and designated personnel to address the needs of the POS system.• Provided leadership and project management as assigned.• Acted immediately on all customers complaints to ensure that a correction is made whenever is possible• Communicated with management and support staff on daily needs, requirements and expectations.• Assisted in scheduling, planning, timing and supervision of details for the restaurant outlet, as well as coordinating dining room functions and monitoring costs.• Ensured accurate record keeping, prepares reviews, and analyzes reports.• Handled guest issues and promotes positive public/employee relations at all times.

• Handled all staffing responsibilities, including hiring, training, scheduling, evaluating, and terminating.• Purchased all food and supplies and overseas use of food and beverage within required dates and with minimum waste.• Supervised staff in terms of food preparation, customer service, cleaning and repairs to restaurant grounds.• Promoted cooperative effort, team spirit, and good morale among employees.• Delivered excellent customer service including personally greeting and seating guests.• Resolved complaints from customers in polite and friendly manner.• Performed daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly.• Participated in training about standardized policies and confers weekly with management about restaurant operations.• Administers payroll and maintain record of sales and cash receipts including related accounting, budgeting, credit policies and banking methods.• Provided regular, accurate, computerized reports of operations to management.• Helped with duties of other employees (cashier, server, cook, etc.) when necessary.

• Assisted with staffing level and determining which staff are assigned to each shift.• Managed all employees to maintain high employment quality standards including hiring, development, counseling, promotion, discipline and termination, as appropriate.• Enforced safety and sanitary practices and maintenance for front-of-the-house.• Ensured compliance with operational standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards.• Actively participated as a member of the management team.• Responded to guest comments and seeking opportunity to build guest count while educating and empowering others to act in similar capacity.• Set excellent guest service and work examples.• Demonstrated knowledge of entire menu and preparation.• Maintained current and accurate collateral in areas in front-of-the-house.• Engaged in community and market related opportunities at the restaurant.