Responsible for planning, forecasting sales and scheduling guidelines to budget. Responsible for excellent service for guests ensuring great FOH and BOH execution.Responsible for overall profitability results of the unit.

Responsible for scheduling and managing the operations of this dynamic casual dining restaurant. Ensure guest service is delivered to the company standards, so guests will want to come back to dine often. Accountable for sales and service results.

• Successfully forecasted, prepared, and executed restaurant for operations during the new construction.• Trained, tested, and certified classes of employees on an ongoing basis for TIPS • Responsible for total operation of the Restaurant, Lounge, Room service and Comedy Club• Responsible for marketing, planning, executing Holiday Brunches for total revenues of 40000 to 60000 dollars. • Implemented training systems back into Outlets resulting in improved guest service and sanitation.• Improved employee/management relationship through communication and round tables.• Aggressively recruited, selected and hired quality employees• Implemented liquor controls for company profitability.

Restaurant Manager for casual dining restaurant concept, employing 50 employees, and generating annual sales of 2.7 million dollars.• Responsible for operations, revenue, labor, inventory, menu development, and cost controls of business.• Certified in management of all departments including culinary, beverage, and front of house service.• Implemented training programs that increased overall guest service scores.• Proficient in handling and resolving problems during guest recovery.• Experience in hiring, development, and scheduling staff.• Monitor and control the facility maintenance of establishment area and equipment to protect the assets, comply with regulations and ensure quality service.• Responsible for training and mentoring floor staff, with the ability to deal with conflict in a professional manner.Food Service Director December 2003 - September 2005 Guckenheimer Food Enterprises • Oversaw the planning, directing, and managing food service. • Increase gross sales 15% within one year by providing an improved guest service and quality product.• Built strong partnerships and relationships with clients that resulted in contract renewals with longevity on an annual basis.• Executed recognition programs achieving positive results. Positive environment with increased high volume accounts.