Multi unit manager overseeing PnL, forecasting, purchasing, expansion, marketing, training and efficiency for $8 million/year sports bar group.

Business closed

Business closed

Developed opening budget and systems for new conceptCreated and executed activities involving product selection, menu development and staff training Worked with vendors to achieve product pricing and meet cost goalsContinuing education in areas of wine, craft cocktails and craft beer for own education and staff training Responsible for daily operations and accounting Coordinated weekly and monthly p&l meetings with owners and chef to discuss progress and areas of improvement

Plan and execute weddings, meetings, and VIP eventsTrain new employees and provide continuing education for current employeesControl inventory of all beverages, chemicals, and paper products and communicate with Sales office and Head Chef to forecast needAssist Banquet & Catering Manager to increase quality of beverage productsMaintain operation and cleanliness of bar, cooler, and beverage storage areas.

Perform menu/cost analysis to achieve desired food cost, develop and implement inventory control systems, supervise kitchen team of 15, develop new products to emphasize brand, maintain health code compliance, recipe development and writing

Responsible for daily operations: hiring, training,and disciplining of employees; promote business and increase sales through direct marketing; maintain equipment and building; balance daily sales and drposits

Collect and balance cash and credit card transactionsMaintain a clean and stocked barProvide first contact for customers entering restaurant as well as any customer compliments or complaints

Direct and coordinate activities concerned with the production, pricing, sales, or distribution of products.Review financial and sales reports, to measure efficiency and goal achievement and to determine areas needing cost reduction and improvement.Manage staff, preparing work schedules and assigning specific duties.Direct and coordinate organization's financial and budget activities to fund operations, maximize investments, and increase efficiency.Establish and implement departmental policies, goals, objectives, and procedures, conferring with owners, managers, and staff as necessary.Determine staffing requirements, and interview, hire and train new employees.Plan and direct events such as sales promotions, and entertainment schedules.Determine goods and services to be sold, and set prices and credit terms, based on forecasts of customer demand.Locate, select, and procure merchandise for resale, representing the business in negotiations.

Train staff in service, sanitation, and safety procedures.Compile and balance cash receipts at the end of the day or shift.Resolve customer complaints regarding food, drink, or service.Control inventories of equipment, small ware, and liquor, and report shortages to general manager.Requisition supplies and equipment needed to ensure quality and timely delivery of food and beverage.Observe and evaluate workers and procedures to ensure quality service, and complete disciplinary write-ups if needed.Work closely with kitchen manager, general manager, and vendors to achieve owner's goals and prepare for sale of property.

Assisted Owner and General Manager in development of policies and procedures.Created drink menu, developed promotions, and scheduled entertainment and employees.Planned, organized, and executed private parties of 10-400 guests