Assisted the Director of Food and Beverage in successfully managing four restaurants, three bars, and a lounge . Created and implemented employee incentive programs specific to the food and beverage division, revenue generating programs, and cost saving anaylis.

•Managed the overall restaurant operations of a full service upscale restaurant. The restaurant has seating up to 165 and staffing of 50 employees, 3 assistant managers•Reviewed P & L monthly and assured that we were in line with the budget•Increased productivity in the restaurant by lowering our labor cost , while maintaining a high quality of service.•Responsible for hiring, employee evaluation, training of FOH staff, and coaching/counseling employees•Increased profitability of the restaurant by reorganizing/tracking supplies and increasing dessert sales•Increased wine sales by 300% by creating a wine station and training the staff on the proper etiquette of wine pairing and serving•Assured customer service and guest complaints were handle timely and properly

•Upheld and maintained serving standards•Coordinated schedules weekly•Managed a staff of 50 employees•Developed a new training manual for front and back of house

Managed a staff of 30 employees front and back of the house•Assist the manager in day to day operations•Supervised 3 outlets consisting of a burger restaurant, a pizza parlor, and a deli•Coordinate the schedules weekly•Order inventory daily •Lowered Food cost by retraining the staff and setting standard operating procedures for the staff•Developed and adjusted new training manuals

Food & Beverage Supervisor- Jan 2010- April 2011•Managed an a la carte café with seating up to 130 guest, a buffet with seating up to 200 guest, and coordinated room service nightly for a 500 room hotel•Managed staffing levels of 35-60 employees nightly•Review P&L monthly with the manager to assure accuracy and to make sure the budget was in line•Made the schedules for 3 venues weekly assuring that there was the appropriate amount of coverage •Worked hand and hand with the Chef D’ Cuisine to make seasonal specials•Updated the Standard Operating Procedures Quarterly for necessary changes•Ordered inventory weekly for multiple venues•Upheld the operating procedures in order to reassure accountability•Monitor the Beverage staff and assure that drinks are being served appropriately•Controlled the labor by observing and forecasting the volume of business quarterly•Edited and finalized payroll bi-weekly•Walk through the casino floor applying cut offs and slowdowns to intoxicated guest•Monitor Room Service to assure that orders were being delivered in a timely manner and that each guest received their amenities

•Manage a staff from 20 to 35 people nightly•Assure that every customer is satisfied with the service they received•Handle cashier banks with money ranging from $500 to $3000 nightly•Order inventory for the front of the house weekly•Organized and coordinated the schedule weekly•Responsible for interviewing and training new employees•Address any customer complaints and resolve them immediately