Overseeing three retail locations at the University of Virginia dining. Scheduling, Quality Assurance Assessments, ordering, interviewing, sales projections, inventory management, waste management.

Manage the restaurant operations, including but not limited to, labor management, inventory management, projections, training, development, coaching, and customer satisfaction.

Carefully interviewed, selected, trained and supervised staffConducted daily pre-shift meetings and monthly expert meetings to ensure organizational efficiencyHeld daily contest to promote salesExhibited through knowledge of foods, beverages, supervisory duties, service techniques and guest interactionsScheduled and directed staff in daily work assignments to maximize productivityScheduled staff based on performance, measured through up-selling and guest satisfaction Efficiently resolved problems or concerns to the satisfaction of all involved partiesCounted weekly inventories and placed weekly orders for food, produce and alcoholProjected weekly sales and labor numbersOptimized profits by controlling food, beverage and labor costs on a daily basis Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity through an employee of the month program

Researched and customized marketing proposals for new and existing clientsConducted cold-calls to set up and establish relationships with new clientsConsistently hit or exceeded sales goalsEstablished over 20 new clients during 8 months of service