As an Operations Manager, I handle employee hiring and training, manage payroll and scheduling, and oversee ordering and inventory for beverages, coffee, and supplies. I track costs, manage the budget, and maintain menus and floor plans. My role also includes managing the Toast POS system, designing graphics for web and print, and overseeing social media.Additionally, I build partnerships with suppliers to drive revenue and support business growth. I have been with the company for about three months before opening, during which I set up all operational systems from scratch.

Manage a team of 20 front-of-house staff, overseeing the hiring, training, and scheduling of team members. Lead and oversee the daily operations of a Michelin-caliber restaurant, ensuring exceptional service standards. Uphold and create restaurant policies to maintain consistency in service quality. Monitor and manage the restaurant budget, decreasing labor costs by 10% and inventory. Collaborate with the executive chef to ensure seamless operations between the front and back of the house. Implement and regulate POS systems to optimize efficiency and accuracy. Plan and coordinate special events, generating profits of $10k per event.

Provided outstanding customer service, resulting in 95% positive reviews Demonstrated extensive knowledge of the menu, making recommendations and up-selling to increase sales by 25% the stipend. Directed and motivated staff, creating floor plans and maintaining a smooth flow of operations for a team of 5 members. Maintained close contact with management, addressing any issues or concerns promptly.

Coffee bar management along side with restaurant