CDM, CFPP certified

set up and conduct new hire orientations, set training schedule for all new employees, developed store-specific training program to supplement corporate training program, trained more than 50 FOH employees on new menu and food/beverage roll outs for a $5 million restaurantControlled budget for smallwares, uniforms, training materials, safety and office supplies while maintaining adequate supplyScheduling manager for 50+ servers and bartenders to achieve a 4% FOH labor budget and ensure each shift is set up for successSafety manager -maintain MSDS sheets for all chemicals. Handled roll out of Eco Lab chemical program, ordered all first aid supplies for restaurantDaily running of shifts including both opening and closing duties, maintaining daily labor and comp percentages, interacting with all guests to ensure the best dining experience possibleHandle and held accountable for cash amounts exceeding $3500 a night

Responsible for interviewing, hiring and training 25 employees at a $1.5 million storeControlled food cost by updating par levels monthly, accurately ordering all necessary product and monitoring employee portioning and wasteProjected weekly sales figures to maintain a 16.5% labor cost through effective schedulingHandled and held accountable for cash amounts exceeding $2000 a nightAble to think on the fly and adapt quickly to anticipate and accommodate every guest's needs and requests

Authored 3 all-new employee training manuals for FOH employeesCompiled a 60+ page kitchen "spec" photo book to standardize all menu item portions, appearances and presentationReduced bar cost by 6.78% by conducting market research, standardizing margarita analysis, monitoring bartender portioning and introducing new pricing structureServer, bartender, line cook, Famous Dave'