Running and maintaining a proper line in a high volume scratch kitchen. Operating on a 3 man line sending out an average of $3,000 to $4,200 lunch sales. Proper food handling techniques. Creating daily specials. Prepping all menu items from scratch. Speed and efficiency in the kitchen. Consistency is key. Placing weekly and daily product orders. Work directly with owner to ensure a consistent and perfect product, as well as developing new menu ideas.

Over see daily operations. Precise cash handling. Control food and liquor costs. Scheduling and maintaining a staff of 40+. Managing an entertainment staff of 120+. Created a large online social network in the Tucson area in order to market and promote. (1000+ Facebook) Ability to keep composure during high stress situations. Controlling and managing large crowds, ensuring the safety of my staff and guests. Focus on building a food menu from a scratch kitchen. Training new employees both on the floor and behind the bar. Building new, exciting drink menus and promotions to draw in clientele.

Part of the opening management team. Hired full staff FOH and BOH. Implemented new trainingprogram for team members. Built a cocktail menu using only fresh ingredients. Focus on controlling foodand beverage costs. Constant focus on boosting sales and revenue. Strong ability to reach out and setuplarge corporate catering orders.

Implemented new training program for FOH new hires. Generated new revenue, and cliental throughlocal marketing. Employee turnover due only to uncontrollable circumstances. Outstanding work ethic.Dropped labors from 30% down to 23%. 10% decrease in controllable costs.

Strong communication. Complete knowledge of thekitchen. Passion for cooking. Eager to gain more knowledge in the culinary field. Ability to work in highvolume and pressure, in a full service kitchen. Cross trained on fry, broil, pantry, and pass. Superb eye fordetail. Adheres to all food safety and sanitation procedures. Maintained cleaning and maintenance ofkitchen equipment.

Great speed and efficiency in a night club atmosphere. Able to maintain composure through highvolumes of work, for long periods of time. Assisted in taking orders and making drinks.

Positive work ethic. Ability to maintain composure through lunch and dinner rushes. Superb customer service, and satisfaction. Head of server training. Supervised and maintained cleanliness of dining area.

Great communication skills with the rest of the staff. Acquired FOH problem solving skills. Head PM host trainer.