• Managed Kosher KOF-K certified restaurant.• Expanded original bagel and pizzeria shop to include high volume salad bar and coffee bar. • Implemented and executed new satellite cafe in Torah College, New York City. (March 2017)• Hands on supervision of 30+ employees: recruiting, training, scheduling and evaluating.• Actively involved in creating new menus for in-house and catering business.• Sole contact with food vendors, building maintenance and local officials. • Responsible for both front and back of house and accounts payable and receivable.

• Successfully reduced the restaurant's annual food and labor costs by 10% through proper budgeting, scheduling and management of inventory.• Managed staff [15] and maintained appropriate staffing levels throughout shifts. • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering. • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.• Positively engaged customers, offering menu information, providing suggestionsand showing genuine appreciation for their business.• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.• Maintained a skilled kitchen staff through proper coaching, counseling and disciplining employees. • Verified proper portion sizes and consistently attained high food quality standards.• Managed kitchen staff by recruiting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.• Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends. • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.

• Managed all aspects of kitchen staff including recruitment, training, assignments and scheduling, evaluations and disciplinary actions. • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.• Led shifts while personally preparing food items and executing requests based on required specifications.• Regularly interacted with guests to obtain feedback on product quality and service levels.

• Comprehensive knowledge of food and catering trends.• Managed [14] staff to ensure appropriate staffing levels throughout shifts.• Inspected kitchens to observe food preparation, quality, appearance and cleanliness of production and service areas.• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. • Achieved and exceeded performance, budget and team goals. • Verified freshness of products upon delivery. • Practiced safe food handling procedures at all times.• Ordered and received bakery products and supplies.• Decorated and merchandised quality bakery goods.• Properly labeled and appropriately stored all raw food ingredients. • Regularly interacted with guests to obtain feedback on product quality and service levels.