Bungalow Bar & Grill - Boynton Beach, FLFulll time consultant throughout the construction phase, launch, andgrand opening of a new restaurant and bar.Conducted the hiring and onboarding process for new restaurantmanagement and supporting staff.Utilized key relationships with vendors to secure competitive pricing onproducts and services.Established strong partnerships with local businesses, city governmentofficials, and the Chamber of Commerce to boost brand recognition inthe community.Developed standards of service, as well as opening and closing checklistsfor the front and back of house.

Specializing in both contingent and retained recruiting for all positions both locally and across the United States. My passion is to match great candidates with the best position for them. I work with candidates and clients as a true partner, providing extensive support to find the right fit for both sides.

• General Manager of a colossal 2 story Retro-style arcade with 3 bars, full kitchen, live entertainment, and catering to various event types. instituted control systems including Daily Cash Report, Invoice Reports, Inventory for Food & Beverage, and Deposit Reports. (None of which were being used prior) • Management staff of 5 and hourly staff of 27• Regular Menu changes to conform to sales as well as costing• Installed and programmed TOAST POS system from scratch.

Maintain financial and operational control of venue with a seating capacity of 250 people in one room and 60 in another, as well as a 2000 sq foot dance floor.Day-to-Day Restaurant operations as well as Catering responsibilities including menu preparation, contract negotiations, floor plans and operational direction for weekly Weddings, Bar-Mitzvahs and other events.Pay all bills and coordinate funds to achieve maximum savings. This also includes setting up and maintaining liability insurance, flood insurance, state sales tax, state and county issued permits and licenses.Building rent negotiations and paymentRestaurant menu development, design, costing and POS programming for three different menus with seasonal changes,Hiring, training, scheduling and payroll of staff for full service dining, bar and catering.Coordinate and schedule live entertainmentWine list development, costing and purchasing of wine and liquor.Liquor, Beer and Wine inventory, cost control and purchasing

High volume restaurant/sports bar with responsibilities include all FOH personnel, hiring, training and scheduling (bar, servers, host, bus), P &L, Liquor inventory and purchasing. Accomplishments include complete restructure of bar including behind the bar presentation as well as inventory organization along with promotional marketing to counteract drops in sales due to econom

Responsibilities include scheduling and supervising of staff consisting of wait staff, bartenders, and maintenance while functioning as clubhouse assistant manager at yacht club. Interaction with members while utilizing organizational skills to arrange and coordinate catering events and the sale of such events that include wedding receptions, Bar-Mitzvah’s, Birthday and holiday parties, as well as everyday lunch and dinner planning.

• This position included control and operation of the location including the implementation of new company standards and procedures as well as the training of Managers new to the company.• Responsibilities including inventory, cost control, scheduling, purchasing, as well as the training and development of newly promoted Assistant Managers.