Successfully and efficiently operated high volume restaurants with a combined staff of 80 culinary and 120 service professionals. Worked in Orlando in the middle of the tourist mecca on International Drive for over 8 years. Received and delivered quality products to restaurant from supply warehouse in a timely manner. Communicated with customers regarding orders, comments and complaints. Consistently stayed under monthly controllable expense budget. Trained and mentored Managers and Trainers. Trained kitchen staff on proper use of equipment, food handling and portion sizing. Monitored use of government food commodities to ensure that proper procedures were followed. Responsible for coordination server assignments. Proficient in Point of Sale (POS) system operation. Restaurant capacity of 400. Ensured positive customer experience.