Responsible for building a better stronger team right at the door! Under my Leadership our Hollywood location climbed all the way up meeting our throughput goal at number fourteen out of five hundred sixty three locations. At my time at this location our guest satisfaction surveys have increased and improved. Recently chosen to relocate to the cypress creek fort Lauderdale location which has a higher guest volume.

-- Chosen to launch Hollywood location, training incoming staff and implementing start-up processes to ensure smooth opening amid pandemic. Implementing safety precautions as required, resulting in safe launch and satisfactory customer experience. -- Currently assigned to highest revenue generating location, bringing in an average of 245k weekly.-- Responsible for opening and closing restaurant; Assigning daily job responsibilities to employees in multiple roles. -- Within 6-months of hire, overall sales increased dramatically from an average of $35k weekly to $42k, allowing bonuses quarterly – consistently during the Pandemic.

Under my leadership, location became and remains the Training store for district where I have helped train six (6) new managers Increased OPS Excellence score from 75% to 83% at my location Increased GLP from 69% to 72% with a store goal at 75%; Lowered food cost by 5% in my tenureIncreased sales by $1.5 million within 1 year of employment due to effective training of staff, implementing consistent processes and providing coaching and guidance as needed to engage employees to take ownership of restaurant success. Store went from $3.5mil annual revenue to $5 mil revenue under my leadership, reaching district recognition for store success. Responsible for day-to-day operations, including inventory, ordering produce, measuring food supply and overseeing employee customer service interactions. Preparing work schedule for 55+ restaurant staff, ensuring sufficient staff to serve customers and deliver quality service as the company promises. Encouraging servers to welcome and embrace each dining guest to foster a returning guest culture. Assist retail manager throughout scheduled shift to ensure staff are continuing to deliver as required. Selected to serve as Restaurant Manager for Palm Bay, FL store temporarily to train staff and implement leadership techniques used to increase revenue at my store in Deerfield Beach.

General Manager (2016-2017) Coordinated and prepared for numerous Steritech inspections, resulting in 68% increased positive rating as compared to previous years before my tenure. Recognized for receiving zero violations from Steritech for the Back of House (BOH) cleanliness and food temperature check during inspections. Review financial statements, sales, and activity reports. Review performance data, measure productivity and employee goal achievement. Maintain safety compliance standards for all store locations owned within the Broward County area.Identify areas needing cost reduction or program improvement throughout the company. Prepare employee training activities directly related to service processes and standards. Interviewing and hiring and training store managers as needed; Responsible for scheduling and sending employees to food safety classes and continuing education classes as required. Oversee food and orders necessary to ensuring desired products are available to maintain dining satisfaction. Schedule maintenance and repair for computers, floors, dining area and overall store up-keep.Ensuring all equipment is functional within the store; Conduct and submit payroll processing through ADP. Enter data necessary to track employee promotions and recognitions.Process end-of-day reports, cash management, and cashiering transactions; balancing registers, reconciling month-end reports and annual reports.

Olive Garden Restaurant - Fort Lauderdale, FL locationBalance cash receipts; Check identification of customers to verify age requirements for purchase of alcohol. Collect money for drinks, food and other beverages served to patrons.Received and input orders from patrons for food and beverages while utilizing time management skills to meet customer service standards and food service guidelinesFocused on reducing patron problems and liability due to customers’ excessive drinking by taking initiative and required steps such as persuading customers to stop drinking, order alternate transportation and ask for keys if necessary.