-Manage all day-to-day restaurant operations and financial management that has resulted in 15% increase in profitability.-Directly responsible for all financial aspects of operations.-Lead a team of 30+ crew members, Trainers, Shift Managers, and Restaurant Managers to achieve operational excellence and exceptional customer service.-Implement labor cost controls and improved scheduling practices to result in a reduction of labor costs.-Develop and execute successful local… Show more -Manage all day-to-day restaurant operations and financial management that has resulted in 15% increase in profitability.-Directly responsible for all financial aspects of operations.-Lead a team of 30+ crew members, Trainers, Shift Managers, and Restaurant Managers to achieve operational excellence and exceptional customer service.-Implement labor cost controls and improved scheduling practices to result in a reduction of labor costs.-Develop and execute successful local marketing initiatives-Maintain restaurant cleanliness and resolve maintenance issues promptly to ensure a safe and pleasant dining experience for customers.-Conduct monthly inventory counts and manage vendor orders to maintain adequate inventory levels and minimize food waste.-Collaborate with Operations Leadership Team to set financial goals and achieve key performance metrics.-Direct the recruiting, training, and developing a team of crew members, Shift Managers, and Restaurant Managers to deliver exceptional customer service. Show less

Maintains a high degree of guest and staff member satisfaction while completing day-to-day operation of venue• Responsible for leading front of house restaurant operations.• Ensures the highest quality product reaches our guest and meets specifications.• Ensures that all productivity and quality standards are maintained.• Ensures a high standard of service efficiency, sanitation and training.• Provides leadership that demonstrates skill and awareness to support guest… Show more Maintains a high degree of guest and staff member satisfaction while completing day-to-day operation of venue• Responsible for leading front of house restaurant operations.• Ensures the highest quality product reaches our guest and meets specifications.• Ensures that all productivity and quality standards are maintained.• Ensures a high standard of service efficiency, sanitation and training.• Provides leadership that demonstrates skill and awareness to support guest satisfaction.• Responsible for nightly cash outs and closing duties of staff members and walk through of venue.• Accountable for the development, coaching, performance appraisals, and mentoring of Staff Members.• Ensures accurate completion of staff member schedules in accordance with forecasted business volume.• Maintains labor controls and assigns duties to Staff Members.• Anticipates and recommends employment needs and informs General Manager• Assists in hiring and training of new Staff Members within department.• Accountable for all facets of service, production, and quality controls.• Engages with guest to ensure guest satisfaction and retention.• Notifies General Manager of low inventory and recommends new inventory. Conducts proper ordering procedures to maintain appropriate par levels of all restaurant related products.• Conducts meetings with Staff at regular intervals.• Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition.• Performs other duties and tasks as assigned or determined by Department Heads and moves with a sense of urgency.• Adheres to responsible alcohol service established by company policy.• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents.• Adheres to all company policies and procedures as established in the Staff Member Handbook. Show less

• Ensured a fresh and appealing display by keeping cases and shelves clean and well stocked by front-facing, checking codes, rotating and removing out-of-date products. • Assisted Team Leader in organizing and displaying volume and seasonal items. • Monitored and prevented spoilage and communicated waste to buyers, Team Leaders, and shift supervisor. • Completed spoilage, sampling, temperature, and sweep worksheets as required. • Assisted with periodic inventory checks… Show more • Ensured a fresh and appealing display by keeping cases and shelves clean and well stocked by front-facing, checking codes, rotating and removing out-of-date products. • Assisted Team Leader in organizing and displaying volume and seasonal items. • Monitored and prevented spoilage and communicated waste to buyers, Team Leaders, and shift supervisor. • Completed spoilage, sampling, temperature, and sweep worksheets as required. • Assisted with periodic inventory checks. • Provided excellent customer service, addresses need of customers in a timely and effective manner and models suggestive selling techniques; answers phones and pages promptly and courteously. • Maximized sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising product. • Followed and complied, or ensured compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices. • Maintained, or ensured maintenance of, a clean and sanitary working and shopping environment; maintains equipment in accordance with WFM cleanliness and safety standards. • Performed opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing. • Immediately reported safety hazards and violations. • Performed other duties as assigned by store, regional, or national leadership. Show less

• Responsible for all aspects of kitchen operations including food preparation, menu planning, ordering, inventory control, maintain food costs • In charge of ordering, entering invoicing, health department scores • Managed up to 30 employees at a time from interview process, hiring as well as mentored and developed multiple employees from prep kitchen to Sous Chef, supervisor through promotion to management.• Planned, prepped and executed all private parties, special events… Show more • Responsible for all aspects of kitchen operations including food preparation, menu planning, ordering, inventory control, maintain food costs • In charge of ordering, entering invoicing, health department scores • Managed up to 30 employees at a time from interview process, hiring as well as mentored and developed multiple employees from prep kitchen to Sous Chef, supervisor through promotion to management.• Planned, prepped and executed all private parties, special events, banquets and other functions while simultaneously overseeing the venues. Show less