Executive Chef And Floor Manager
CurrentOverview of the restaurant and its entiretyHiring & Termination of FOH and BOH employeesEmployee training and labor management for a staff of 23Initiated a new POS system to improve restaurant efficiencyMaintained and regulated guidelines for food safetyExecutive decision in all food and beverage operationsSelected and developed relationships with vendorsIncreased gross revenue of restaurant from 1.2 to 1.8 millionCreated food and beverage specialsDeveloped catering on and off-site for events serving 50-300 peopleAdded and modified FOH and BOH equipment to improve efficiencyImplemented food safety/sanitation compliance for restaurant