Ensured high quality of food quality and presentation based on company guidelines. Managed staffing levels and ensured team members are properly trained on policies and procedures. Coached team members to achieve peak performance and productivity while reducing employee turnover. Managed employee schedules based on corporate guidelines to achieve optimal labor goals. Managed store inventory levels and preemptively ordered food, beverage, equipment items to maintain day to day operations. Managed day to day business operations to achieve optimal productivity, labor percentages, and employee relations. Maintained excellent relationships with guests and resolved issues and special requests. Maintained clean and safe work environment and followed up with potential problems and issues arisen from self evaluations and audits. Properly analyze and apply changes to better match companies profit margin goals. Administer performance reviews for employees bianually. While at Red Lobster I have also held the following titles: Culinary Manager, the Staffing & Training Manager, and the Beverage & Hospitality Manager