-Lead the front of house team in providing excellent and efficient customer service in a fast-paced restaurant environment. -Created, updated, and maintained inventory forms and par levels for all front of house supplies and retail products.-Placed weekly and as needed orders with over a dozen restaurant suppliers and artisanal food producers for front and back of house.-Developed and maintained staff training guides and protocols for various aspects of front of house operations.

-Oversaw, scheduled, and assisted counter staff in providing excellent customer service.-Responsible for training all staff in register operations, appropriate food and beverage preparation, and use of related equipment.-Reconciled weekly cash earnings, made bank deposits as needed, and calculated and distributed weekly payroll.-Placed orders for front and back of house with various restaurant suppliers and regional artisanal food producers as needed.

-Responsible for the daily preparation and distribution of I.V. antibiotic admixtures and parenteral nutrition for four nursing stations.-Prepared I.V. chemo-therapeutic admixtures as needed.-Maintained par levels for an emergency & overnight supply of commonly used I.V. antibiotic admixtures.-Prepared and distributed controlled substance orders for six nursing stations during evening hours and weekends.-Processed and recorded unused and returned patient medication from four in-patient nursing stations for billing purposes during weekend hours.