My duties include monitoring and improving food costs and labor. Have helped improve labor percent from 34% down to 22% through proper scheduling monitoring daily sales. Have increased savings in food costs by 3% by evaluating usage of product, stream lining ordering and evaluating product usage to lower waste. Have also implemented training to reduce food waste during daily operations. Have restructured the training process for front of the house employees. Implementing and enforcing company policies to increase productivity and guest experience. Completed month long training course for IHOP leadership qualification, as well as yearly requalification courses. Used micros POS system and infogenesis system. Was a key player in the conversion to new TRAY operating system.

Work with staff to implement more standardized training program. Coached team members on food safety and sanitation process, customer service, menu education, and upselling techniques to drive revenue. Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives. Coordinated optimal guest relations from initial contact through final checkout to boost satisfaction and guest loyalty.

Oversaw food and beverage operations, developed training program to standardize training of staff members. Interviewed, hired and supervised front of house employees. Coached team members on upselling, and guest relations to increase sales and raise guest experience to promote return visits. Enforced food quality and safety standards, increased awareness of critical food handling practices to increase safety of guests. Traced item usage to improve overall food costs.