Direct sales and profitability of high-image full service, full kitchen restaurant generating up to $10 million annual sales. • Specialize in Southern Italian cuisine serving lunch/dinner offerings seven days a week; accommodates up to 450 guests in the main dining room, Banquet dining room with seating up to 50 guests and managed 125 associates. • Extensive profit/loss experience in standardization and implementation of labor cost controls, restaurant purchasing budget, documented daily, weekly, mid-month and end-of-month transactions; prepared weekly P&L’s and goals, to obtain a consistent monthly contribution profit between 12 and 14 %.• Led the development with my department managers and implementation all operational systems and procedures for servers, support staff, banquets personnel and bar staff.• Configured server station charts to assure high degree of cost-efficient customer service; focused on customer problem-identification and resolution. • Led the development of the sanitation systems in the restaurant to keep the average sanitation score above 90 % for COVID-19 situation. • Helped led the restaurant for developing plans, procedures and teaching methods and systems for the Front of House for maintaining a 29 to 30 % food cost and 19 to 20% liquor cost.• Fully Trained in the Micro POS, Aloha POS, Hot Schedule Program and all Microsoft office programs.

✓ Manage daily operations of coffee shop, bistro, main café, student meal plan, and catering events, including planning menu, preparing budget, and organizing events and parties; keep food cost, quality, and inventory in accordance with menu standards.✓ Deliver remarkable management to staff in ensuring that customer issues are addressed accordingly.✓ Make sure that sanitation codes and laws are met to minimize food and beverage waste while setting performance expectations. ✓ Collaborate with Executive Chef to develop cost-effective menus; coordinate banquets, formal events, and student meal plan.✓ Administer successful execution of food prep and client service, while upholding quality expectations and service standards.✓ Perform human resource functions, such as hiring, firing, and making promotional decisions, as well as training and keeping employees motivated by resolving concerns, escalating issues, and providing corrective action measures and grievances.✓ Direct the application of payroll, reports, forecasts, inventory, and budget for food and beverage operations.✓ Regularly review team performance and regulate operating procedures to maintain site-level accountability and identify opportunities to implement change; collaborate with senior management in handling new bids and preparing sales presentations.

✓ Directly involved in the development of recipes utilized in new casual concept restaurant, featuring natural chicken tenderloins. ✓ Setup and stabilized expenditures for the restaurant food, labor, and operating cost, with weekly scheduling and operating reports. ✓ Provided exceptional leadership that stabilize employee turnover.✓ Served as the driving force in establishing systems to promote consistency in sales in a depressed economy, as well as creating a catering business to increase sales and introduce Chick’n & Fix’ns to the business community.✓ Administered operations in accommodating guests and achieving business weekly sales average of $10,000 to $12,000.

✓ Specialized in chicken, wings and quick service foods serving lunch and dinner seven days a week; accommodates up to 215 guests.✓ Helped in the opening of the new franchise sports bar/restaurant.✓ Setup and stabilized cost and expenditures for the bar, restaurant & labor.✓ Develop new menu items to be used in the entire chain.✓ Developed a system to reduce food, liquor and labor costs by 4%.✓ Helped stabilize employee turnover.✓ Developed systems to promote consistency in sales in a depressed economy.✓ Created a catering business to increase sales and introduce Fricker’s to the community.✓ Prepared weekly scheduling reports and handled weekly food orders.✓ Prepared weekly, monthly & yearly budgets for the entire restaurant and bar.

✓ Delivered remarkable management to a 215-seat casual restaurant with yearly business of an average of $1.6M.✓ Aided in opening the sports bar and setting up and stabilizing cost and expenditures for the bar, restaurant, and labor.✓ Boosted sales and introduced Fricker’s to the community through the development of a catering business.✓ Leveraged industry expertise developing new menu items for in the chain, with system to reduce food, liquor, and labor costs by 4%.✓ Demonstrated expertise in preparing weekly, monthly, and yearly budgets for the entire restaurant and bar.

✓ Created, developed and implemented a new business in the state of Florida.✓ Developed and implemented costs and procedures for running the business.✓ Created a marketing plan to give visibility to the new Business.✓ Setup a computer program to follow weekly profit and loss statements.✓ Prepared job cost estimates for projects.

✓ Directed sales and profitability of high-image full service, full scratch kitchen restaurant and generating up to $10.2 million annual sales. ✓ Specialized in Northern Italian cuisine and serving lunch/dinner offerings seven days a week; accommodates up to 250 guests in the main dining room, 4 Banquet dining rooms with seating up to 220 guests and manages 125 associates. ✓ Developed advertising strategies for the northern areas of Tampa to enhance the visibility of the restaurant to the greater Tampa market.✓ Extensive profit/loss experience in standardization and implementation of labor cost controls, restaurant purchasing budget, document daily, weekly, mid-month and end-of-month transactions; prepared weekly P&L’s and goals, to obtain a consistent monthly contribution profit between 12 to 14 %. ✓ Helped develop with department managers and implement all operational systems and procedures for servers, support staff, banquets personnel and bar staff.✓ Configured server station charts to assure high degree of cost-efficient customer service; focused on customer problem-identification and resolution. ✓ Helped develop the sanitation system in the restaurant to keep the average sanitation score above 90 %✓ Created, developed and implemented formalized operational systems and procedures for the Kitchen Manager position including help in Kitchen Managers handbook, forms and check-lists. ✓ Helped with and trouble shoot new restaurant openings in the Kitchen managers’ position in Denver, Colorado and San Jose, California for maintaining a 29 to 30 % food cost.

✓ Developed recipes and procedures for Tanner’s restaurants and catering for Corporate eight years.✓ Created Quality Service and Control standards for cooks, servers and managers in the restaurants.✓ Designed new restaurants back of house operations with equipment and design flow for effectiveness and efficiency.✓ Consulted with vendors and manufacturers on developing new and current products to perfect the food for franchising and use in the current restaurant.✓ Handled all the purchasing and contract of products. From contract buying to the distribution at the food service distributors. Tanner’s yearly purchases of product, company wide was $10,000,000.✓ Worked in all aspects of the restaurant when needed, from training new general managers to training all staff on new menu rollouts.✓ Set up all cost centers for the restaurants profit and loss statements.✓ Developed all tools and computer programs for the restaurants to follow weekly profit and loss statements.✓ Helped trouble shoot with all general managers on their cost problems at the restaurant level.✓ Worked closely with VP of operations on marketing, human resource and yearly budgeting for all the restaurants.

✓ Managed five function rooms that range from corporate meetings to Weddings and events with seating from 10 to 1000 people.✓ Created banquet menus to bring banquet sales and volume to $4,500,000-$5,000,000 per year.✓ Scheduled all staff for all banquet operations to teach the student as well as take care of the guest.✓ Oversaw all banquet students’ training, procedures and lesson plans for the front of house.✓ Developed all training materials and procedures for the students and professional staff to train faster and more efficient for all of practicum property. ✓ Controlled beverage costs of 21 % and food cost of 29%.

✓ Managed all shift operations at a full service restaurant, including training and supervision of new trainers and supervisors.✓ Oversaw all students’ training, procedures and lesson plans for the front of house as well as teaching and lecturing on proper service.✓ Designed inventory and ordering procedures for beverage control and pricing of menu.✓ Helped develop and create new menu’s and ideas to help get guest counts up in the restaurant; help train the student better as well as increasing the over all experience for the guest.