•Coordinate and conduct hiring process of new employees.•Create profit and loss report on a daily basis for corporate office and owner.•Generate projected analysis for “high season”.•Manage 35 employees.•Meet labor standards set by owner and corporate office•Originate and synchronize marketing proposal for community events.•Perform and oversee routine maintenance on all mechanical, electrical equipment and computer systems.•Redesign and streamline inventory and purchasing/ordering as well as sales of goods.

•Arranged store’s budget related to food, alcohol and merchandise.•Generated profit and loss report on a monthly and biweekly basis per franchise owners.•Create truck orders and account for food costs. •Held store to current FDA and USDA standards of Health quality per county, state and national level.•Maintained and tracked store inventory of all goods and merchandise.•Managed 35 servers, 8 bartenders, and 14 kitchen staff.•Obtained company’s labor criteria and standards

•Achieved company’s labor criteria and standards.•Coordinated and conducted hiring process of new employees as well as trained all new staff.•Created profit and loss reports on a monthly basis and held promotional events with the local high school for charity causes. •Held store to current FDA and USDA standards of Health quality per county, state and national level.•Maintained and tracked store inventory of all goods and merchandise•Managed 24 crew members and 4 supervisors (2 salaries and 2 hourly).