Responsible for all back/ front of house operations. Performing duties on the line while ensuring food is at its all time quality. Making sure preparation from scratch is up to date for the day success. Keeping food safety, a top priority. Coaching personnel, creating weekly specials & menu's. Maintaining an excellent relationship with vendors and neighborhood regulars.Responsible for inventory & purchasing goods for the department. Managed food cost & maintaining it at a consistent level. Preparing weekly schedules for front and back of house. Ensuring front house personnel work stations are clean and stocked. Verified that cash drawers are counted and tables were cleaned. Insured bathrooms and patio & other exterior areas are cleaned.Work closely with owner on implementing new menus, policies and codes of conduct procedures. Confirm all temperatures are up to date and accurate in accordance to Department of Public Health. Keeping kitchen maintained organize and clean at all times.Self starter and team player, helping out around wherever help is needed.

Kitchen manager with Chartwells Dinning account at Saint Xavier University on campus. Responsible for all food operations, catering fuctions, ordering/purchasing from aproved vendors.keeping food and labor costs at an consistent level.Maintaining Inventory management, scheduling, implementing safety procedures.Adhere to all HACCP policies.created menu items, monitoring temperature logs & keeping food safety first. Participated in new culinary programs, interacting with clients,guest and Management.

Worked as a supervisor with Chartwells dinning service with Saint Xavier University campus. Managing a staff of 10 employees along with inventory management, managed schedules, ordering, Implement food & safety procedures. Managed catering fuctions, opening/ closing duties, Audit vault balance, reporting daily sales balancing cash drawer. Interacting with guess & vendors.