• Oversee an American fusion from scratch kitchen, casual restaurant & cocktail bar with a globally inspired menu, a staff of 50 and a 2 million annual revenue.• Reduce hourly staffing during non-peak hours to maintain budget by reducing labor costs by 3%, while improving employee training and coaching to consistently deliver excellent customer service.• Cultivated strong relationships with clients, and vendors, to ensure long-term success and loyalty.• Developed and implemented strategies to increase sales and profitability such as menu development, create weekly specials that are trendy, low in cost and profitable.• Formulated policies and procedures to streamline operations.

• Managed day-to-day operations a scratch kitchen, 28 seat specialty Cuban Cuisine concept. With a 4.9 rating, 5-star reviews, delivering exceptional food and service.• Established culture of teamwork and dedication to excellence through coaching and encouragement.• Ensuring compliance with all food safety regulations and sanitation practices as well as food rotation.• Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.• Fostered strong professional network and partnership, building skills to connect with quality leads.• Implemented effective financial management practices, improving cash flow and profitability.• Developed and implemented successful marketing strategies, resulting in increased brand awareness and customer base.• Completed regular inspections and maintenance actions, as well as basic equipment repairs, to keep equipment operating at peak levels.

• Evaluated unique client budgets, health goals, and tastes to create menus, purchase and prep ingredients for events, and properly execute meals.

• Directed all aspects of Dinning operations and food court grab & go, a scratch kitchen, in the 245-bed fine dining assisted and memory care facility with a 5-6m in annual revenue and a 35-dinning staff.• Monthly educational training on safety, cross-contamination, and other subjects to improve performance.• Improved inventory management system, minimizing waste and maximizing product freshness.• Conducted regular performance evaluations of staff members, providing constructive feedback for professional growth success.• Organized special event dinners that created a unique dining atmosphere for guests and families.• Established culture of teamwork and dedication to excellence through individualized coaching, training, and encouragement through performance incentives.• Served as a District Director covering other locations, while director out on vacation or medical leave.

• Oversee 125 bed independent community, scratch kitchen, with fine dining and bistro area, with a staff of 52 providing catering service to the community and family and group gathering. • Managed all aspects of culinary services staff including scheduling to ensure optimal labor efficiency and cost as well as performance reviews.• Successfully improved resident survey results by 25% while slashing labor costs by 4% with effective management of monthly and annual budgets.• Organized regular team meetings to discuss performance updates, address challenges, share best practices, and foster a culture of continuous improvement within the culinary department.• Maintained rigorous food safety standards across all aspects of kitchen operations, ensuring regulatory compliance and reducing risk exposure.

• Managed a Canadian restaurant chain bakery café and grill, with an annual revenue of over 1m a year. Specializing in their coffee, doughnuts and baked goods, with a team of 45.• Successfully reduced labor costs by 7% and food costs by 3% through strict analysis and tracking of all costs, sales, and schedules to identify opportunities for improvement.• Setup retail merchandise display at store entrance and in key areas to create impulse purchases and fill in holes with merchandise.• Personally addressed and resolved any food quality or service complaints from customers, maintaining loyal relationships through proactive service.• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.• Trained and guided team members to maintain high productivity and performance metrics.• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.

• Oversee an American casual restaurant & cocktail bar and grill, a staff of 55 and a 3 million annual revenue.• Reduced hourly staffing during non-peak hours while improving employee training and coaching to consistently deliver excellent customer service while reducing labor costs by 3%.• Owned all aspects of inventory management and purchasing as well as controls on food & liquor costs to reduce R&M budget by 10%. • Implemented food proportion standards and regular line checks to establish 1% variance on food costs.

• Managed all store operations, including compliance with food safety requirements and training staff to ensure consistent success. • Slashed food costs to 19% during off-season, reducing costs by 5%, through strategic control and tracking.

• Developed and implemented standard procedures and best practices for BOH staff. • Utilized strategic analysis and control of costs, inventory management and purchasing, and staff training to minimize food cost and increase catering sales by 15%.

• Oversee kitchen, food ordering, small wares, equipment maintenance, menu development.• Prepare corporate functions and meetings, with food and beverage, audio, video or dance floor.• Hire wait staff for functions, weddings, parties, and corporate events.• Assisted housekeeping with room turnover and front desk with check in and out.• Coordinated Hotel banquet events and murder mystery dinners.• Served as executive chef and assist in morning breakfast setup for guest.• Assisted sales in research and calling potential guest for group stay.• Hire per-diem staff accordingly for special events to reduce labor cost.• Contact local advertising or marketing businesses to Barder services.• Ensure that complimentary breakfast, was following corporate guidelines and well stock during service.• Create and implement operational procedures and train staff on event functions.

• Develop store concept and decor. • Maintain store stock with retro candy, fresh fudge, Ice-cream, and gourmet chocolates.• Code and enter information of products in POS for scanning during sales.• Ordering and inventory of all item, plush toys and food items.• Book kids parties and execute contracts with parents, contract entertainment companies.• Attend tray shows, and follow up with vendors.• Bookkeeping and analyzing product mix sales reports

• Oversee dining room daily operations and coordinated Hotel banquet events.• Served and assist in morning breakfast setup for guest.• Assisted when needed to turn guest rooms and train and assisted in front counter guest check in