Implementations

 Day to day shift management and guest relations. Serve as the liaison between the company and the staff for the ongoing education of company programs and continuous training of those programs. Lead on team member development, reviews and evaluations of all FOH staff. Maintaining labor costs, operating standards, quality controls and vendor relations.

 Held full accountability for bar, service and kitchen staff to align operations with business and regulatory requirements. Maintained consistent, high quality product inventory while minimizing waste leading to accurate projections and ensuring profitability. Hired, trained, supervised and scheduled kitchen and service staffs to optimize productivity. Executed marketing through social media, event calendars, sponsorship's and booking entertainment. Coordinated with owner and kitchen staff to generate rotating and special event menus.