Bar, In Room Dining, Restaurant

Restaurant, Bar

Lounge and Restaurant

*Assisted owners in remodel and design of this new country western concept restaurant (150 seats) and nightclub (600 total capacity)*Developed, set-up and implemented all systems, food and drink menus, department manuals and general operations handbook*Hired, trained and oversaw an opening staff of 98 workers (FOH and BOH) including 5 FOH managers, a head chef and Sou Chef*Payroll*Booked and promoted entertainment*Financial planning and development with management and owners*Chaired weekly management meetings and monthly staff meetings*Oversaw daily operations including management of food, beverage and labor cost, facilities management, ordering and inventory

Managed bar, floor and its staff*Developed and managed bookings for all entertainment*Created and managed all marketing and promotional plans*Oversaw daily operations including management of food, beverage and labor cost, facilities management, ordering and inventory*Established front-of-the-house and bar operations and systems for the restaurant, which has a capacity of 300 people.*Hired, trained and oversaw FOH staff

Operational manager of a high volume night club with four separate clubs with a total capacity of 900 people.*Hiring, scheduling and supervising of all staff*Coordinated and managed inventory control, payroll, marketing, promotions and entertainment decisions* Developed, organized and implemented all in-house promotions and marketing campaigns for special events *Worked with bands/artists such as Letters to Cleo, Powerman 5000