• Helped increase sales from $160,000 to $195,000 on weekly basis.• Managed to increase our record sales (YoY) in the last holiday season including our highest pre-packaged sales in the last Thanksgiving Day that amounted to $50,000 in just that revenue center.• During the Coronavirus pandemic, I worked side by side with the rest of the team to re-invent it, and temporarily transformed the restaurant into a grocery market. I rolled up my sleeves and kept the restaurant up and running, with very limited staff available. • After the initial part of the pandemic, ownership provided a tent to serve in the parking lot. I managed to keep running the operation and eventually make the restaurant profitable even in such difficult situation.• As the only permanent Manager during the Pandemic, I handled increased employee turn turnover while working on the restaurant daily tasks.• While operating from the parking lot, the restaurant went under remodeling. I worked daily with the construction crew designing ways to maintain the restaurant running and the construction uninterrupted simultaneously. • After the remodel was over, I hired and re-built the restaurant staff to bring it back to pre-pandemic levels. • Implemented Aloha as the new system and built the menu into the new system from scratch, to improve the day-to-day operations. • In charge of scheduling all the departments in the FOH as well as ordering the restaurant china, and keeping the office supplies up to par. • In charge of the weekly bar inventory as well as ordering all the alcohol, beer and spirits need on weekly basis.

• In charge of the day-to-day operations for 3 of the restaurant’s locations.• Coordinated any hours that needed to transfer from one location to the others as we moved staff to be able to cover all the required shifts to properly handle our daily operations. • I was in charge of scheduling our staff in all department and made sure there was no overtime from any department in the FOH. • I was able to correct all menu items to be routed/modified in our BOH system. • Worked very close with staff to increase guest satisfaction and elevate customer service throughout the locations.

• Managed food, labor, supplies costs, and other controllable expenses, and monitored inventory levels through ordering to ensure product availability.• Guided and supported the service team in regards to procedures, guest experience, and trained and managed employees to meet standards and objectives and ensured staff operated within company policies in a manner that maximizes retention.• Ensured that all personnel and systems function efficiently, Costs vs Budgets, ordering, and inventory in the restaurant. • Ensured compliance with State and Federal Regulations as well as the established company policies and procedures• Monitored and reinforced food safety procedures that were executed according to policy and health/sanitation regulations while ensuring a great guest service quality. • Achieved budgeted revenues and expenses and maximized profitability related to the food and beverage department. • Participated in the preparation of the annual budget. • Participated in the preparation of weekly sales and labor cost forecast.• Resolved customer complaints promptly.• Ensured departmental satisfaction scores and conducted feedback sessions to address and correct problems as well as reviewed guest complaints and ensured corrective action was taken. • Interviewed and recommended applicants for selection in hiring• Anticipated and identified problems and initiate appropriate corrective actions• Complied with fire, health, safety and hygiene standards and regulations to maintain safe working condition.• Made certain all deliveries were checked in correctly and documentation was correct as well as liaison with suppliers and sales representatives.• Maintained regular communication with staff and management through meetings and discussions.• Stayed current with relevant legislation regarding service of alcohol and licensing.