-Managed daily operations (scheduling, inventory, customer service, P&L reports, recipe adherence)-Oversaw operations from pre-opening duties, staffing, training, and all tasks associated with a Grand Opening-Responsible for managing a staff of managers and shift leaders, and for supporting their development-Implemented and executed a high volume catering plan

- Overall responsibility to review and control P&L sheets, inventory, purchasing etc.- Review labor to improve efficiency and gains through reducing waste and inefficiencies- Develop coaching plans and career development goals for reporting managers- Oversee implementation of new menu rollouts, marketing plans, and engagement plans as directed- Maintain standards of food safety as required by local food safety department and internal minimums- Focus on guest relations, build lasting relationships with guests, and increase guest loyalty

A dine in, full service restaurant featuring 24 craft beers on tap, and fresh, made from scratch, wood fired pizzas.●Responsible for daily prep lists, and ensuring all fresh prep is made properly.●Review inventory for multiple orders per week, and order according to sales forecasts.●Train and coach prep/cook staff on environmental factors impacting fresh bread and dough production to reduce waste. ¤Continued training for cooks to avoid waste using a 720 degree wood burning oven. ¤Coach communication between cook stations to ensure food is plated simultaneously. ●Maintain a clean, organized kitchen in minimal space. ¤Assign cooler, dry storage, and other storage rotations.●Review daily sales reports and look for inefficiencies so as to reduce loss, while increasing profitability. ¤Perform very detailed inventory to calculate losses, usages, and gains.

A family friendly restaurant grossing over $3M annually: featuring: a broad menu, 32 draft beers, 68 bottled beers, 40 wines, and 70+ televisions.●Began tenure during restaurant opening: ¤Dealt with initial orders, staffing, training ¤Had to ensure kitchen was up to code ¤Oversaw all BOH training during opening●Maintained physical inventory and purchasing●Derived usage pars based off average use●Reduced loss by maintaining a waste log●Responsible for all BOH scheduling ●Identified staff to be cross-trained●Maintained quality by working the expo window●Developed & implemented a daily cleaning grid●Ensured the kitchen was always clean/sanitary

An upscale cajun/creole themed restaurant that grossed over $13M annually. The menu featured chef inspired fresh fish and seafood flown n daily from boat to restaurant.Comfortable and well versed in FOH and BOH operations. Started as a server while in culinary school. Promoted to head waiter, bartender, trainer, corporate opening team trainer, to floor manager, to kitchen manager, resigning as the Assistant General Manager of a multimillion dollar restaurant. ●Managed a staff of over 300 employees. ¤Responsible for hiring, training, and job positioning ¤Maintained area schedules based on forecasted sales reports ●Experience with multiple new store openings.●Oversaw purchasing for bar items, food, and dry goods. ¤Inspected daily deliveries for quality ¤Responsible for developing and meeting pars ¤Maintained a FIFO rotation by color and date.●Adhered to standards higher than Department of Health to maintain the most sanitary kitchen.●Minimized waste through maintaining a waste log and teaching proper prep procedures. ●Held daily preshift meetings with educational and motivational points to discuss.●Followed a "recipe of the day/perfect plate" to ensure proper recipe techniques were beinc followed. ¤All scratch, fresh product recipes meticulously adhered to for quality and consistency. ●Handled any guest relations issues to resolve all complaints and praise in a most hospitable manner.●Able to comprehend inventory flow, labor/product costs, and other P&L aspects. ●Handled and computed daily EOB accounting numbers.