I currently am in charge of several dining areas. I am currently in charge of 2 satellite locations and a main retail dining hall that has all the needs you receive from a convenience store, as well as, dining options you would expect from a fast casual restaurant.This includes a pizza station, deli, salad bar, action station, allergy safe zone, and a diner area. The satellite locations include a smoothie/health bar at the Fitness and Aquatic Center and a small retail location that is open from 5 pm - 12 am, daily, that includes a deli and hot line, along with a limited amount of grocery items.My additional responsibilities include:*Teaching, Managing, and Directing 60 Union employees*Creating menu cycles. *Keeping a clean and sanitary workplace in the dining area and kitchen.*Completing documents such as: -Weekly operating monitors -Weekly rate and participation of the meal plans -Weekly Labor, updated and monitored on a daily basis -Sales per Labor Hour calculations.I place orders to various vendors several times a week, while maintaining associated cost controls

I currently am in charge of a dining area that has all the needs you receive from a convenience store, as well as, dining options you would expect from a fast casual restaurant.This includes a pizza station, deli, salad bar, action station, allergy safe zone, and a diner area. My additional responsibilities include:*Teaching, Managing, and Directing 60 Union employees*Creating menu cycles. *Keeping a clean and sanitary workplace in the dining area and kitchen.*Completing documents such as: -Weekly operating monitors -Weekly rate and participation of the meal plans -Weekly Labor, updated and monitored on a daily basis -Sales per Labor Hour calculations.I place orders to various vendors several times a week, while maintaining associated cost controls

Organize, train, direct, manage payroll for a 20 member union staff · Assign, direct and supervise unionized food service workers· Assist in the hiring, transfer, promotion, demotion, or dismissal of food service workers · Administrative abilities and understanding of the technical aspects of retail planning · Direct the expenditure of the food service budget· Insure that the food service operates within established budgetary guidelines· Create projections that adhere to the budgetary guidelines· Labor Champ: Reduced Overtime by 80% from February - May

· Problem resolution, counting and recording inventory, adjusting schedules to fit business trends· Ordering food and restaurant supplies on a bi-weekly basis · Maximize store sales and achieve profit goals· Demonstrating cleanliness, maintenance and safety procedures to ensure safety protocol, sales and cost controls, as well as administrative and organization duties· Maintain standards and ensure that the Bob Evans brand and assets will remain “Best in Class”

· Customer satisfaction, enhancing customers dining experience, handling customer complaints, setting a positive example by supporting unit and leading by example, coaching and mentoring employees· Demonstrating the use of cleanliness, maintenance and safety procedures by demonstrating a pro-active approach and ensuring safety protocol, sales and cost controls, and administrative and organization duties.