- Manage daily restaurant operations with a focus on flawless execution, increasing profit and enhancing the guest experience. - Labor Scheduling- service schedule written to guide, maintain a service roster.- Revenue Control- achieved revenue control targets for beverage, employee meals, and executed administrative audits.- Recruitment and Selection- Interviewing FOH candidates- Training and development

• Oversee the day to day operations such as: tenant relations, accounting, and marketing.• Coordinate all maintenance matters, tenant vacancies and all correspondence for tenants requiring legal action.• Manage lease administration and rent collections.• Assist in reviewing contractor service performance and adherence to contract specifications. • Administration/Operation Tasks Developed and implemented innovative customer service strategies. Completely running the buildings as a “One woman show”• Supervising and maintaining all aspects of a fully operational property.• Managed a staff of 18 employees including training on Key Trak, Building Link, and fire alarm systems.• Highly efficient with all unit owners, contractors and staff.• Highly motivated, focused and results oriented. • Outstanding Leadership and Relationship management skills.• Coordinate all phases of construction process between trade unions, Management Company, and sponsor.• Providing weekly status reports through building link to managing agent related to progress of constructed units.• Maintained computerized mechanical systems through BMS• Served as a liaison between builder and unit owners for resolution of punch list items.• Provided a walk through with each unit owner after unit closings.• Maintaining and programming 32 camera-key card security systems

• Accounting for budgeting, cost control, payroll, and general accounting.• Planned menus, estimated food and beverage costs, and purchased inventory.• Trained service staff to enhance customer service and increase profit through suggestive selling. • Improved productivity and morale by initiating systems for accountability by creating effective training programs. • Managed marketing, financing, and accounting.• Consistently provided quality products and customer service experience that delivered total customer satisfaction.• Maintained the restaurant at the necessary level to meet or exceed for quality, service, and cleanliness.• Effectively hired quality people who demonstrate and ensure consistent customer satisfaction.• Supervised employee training and development.