• Controlled profit & loss by following cash control/security procedures, maintained inventory, managed labor, reviewed financial reports and took appropriate actions to include maintaining appropriate stock of food, liquor, beer and other bar or restaurant products.• Produced annual budgets based on CORP metrics and previous years’ performance levels.• Maintain cost of goods sold, nightly comps, nightly recap reports and safe audits by overseeing inventory counts.• Maintained prime costs within 60% of net sales.• Complete financial and personnel/payroll related administrative duties accurately, on time and in accordance with company policies.• Preparation of operational statements and other financial disclosures and took appropriate actions.• Recruited, interviewed and hired team management members; trained, supervised and motivated this team.• Managed service contracts with outside vendors, including consulting agreements.

• Executed growth strategy to increase net profits to over $900K between 2012-2017. • Met restaurant financial objectives by preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase check average.• Coordinate planning, budgeting and purchasing for all restaurant operations. Maintained forecasting and budgeting reports.• Controlled purchases and inventory by meeting with vendors and negotiating contracts. Reviewed and evaluated usage reports, analyzed variances and took corrective actions when needed.• Attracted guests by developing and implementing marketing and advertising. Implemented public and community relations programs, evaluating program results and identifying and tracking changing demands.

• Achieved double-digit comparable store sales for 6 years while maintaining controllable costs well below budgets for the quarter. Red Robin jeep winner.• Prepared reports and analyzed metrics to identify opportunities and act promptly to correct.• Responsible for leading 3-4 salaried managers and approximately 100-125 Team Members.• Established a communicated expectation for financial performance and operational execution, ensured adherence with all company and restaurant systems and procedures. Developed targeted tactics for performance and motivated and inspired teams to achieve desired results.• Maintained weekly inventories to execute COGS to within .5% of theoretical metrics.

• Completed accurately, on time and in accordance with company policies and procedures.• Estimated food and beverage costs. Supervised portion control and quantities of preparation to minimize waste.• Adhered to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties .• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.• Maintained an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts