Ensure quality assurance, communication, motivation and adherence during periodic inspections. Weekly management meetings to focus on values and expectations as well as labor goalsWeekly and monthly financial assessments of the stores to ensure profitability goalsParticipates in periodic corporate executive planning and strategy meetings, in order to review and update company processes, systems, and SOP’sWorks closely with other departments to ensure all SOP’s are being adhered to consistently; including IT, HR, Payroll, Claims, Accounting, Facilities, Training, and Executive managementParticipates in the hiring, training, development and, if needed, terminationReviews daily & weekly Key Performance Indicators, and coach accordingly. Ensures teams are being held accountable for achieving stated goalsOversees strategic planning and tactical execution of market- and store-level quality assurance, loss prevention, and general operationsConduct frequent documented 1-on-1’s, performance reviews, Professional Development Plan, Professional Coaching Plans and Individual Plans of Improvement with all levelsMaintain a high level of professionalism at all timesMaintain an environment of open communication, positive attitude and trust-based relationships with all personnelEnsure guest satisfaction is the highest priority for all team members and promote the understanding that hospitality begins when the guest walks in the doorLead by example with Action, Teamwork, Hospitality, Accountability

Developing today’s youth into tomorrow’s leaders

Recruiting, training and supervising staff. Agreeing and managing budgets, planning menus, ensuring compliance with licensing, hygiene and health and safety legislation/guidelines promoting and marketing the business, overseeing stock levels, ordering supplies, handling customer enquiries and complaints, greeting and advising customers, problem solving, preparing and presenting staffing/sales reports, keeping statistical and financial records, assessing and improving profitability, setting targets, handling administration and paperwork liaising with customers, employees, suppliers, licensing authorities, making improvements to the running of the business and developing the restaurant.

Developed maximum profits through cost and labor control with two restaurants and a bar. Training, evaluation, of all F&B employees including banquets. Menu design, menu selection, employee presentation all incorporated and overseen by myself. Hold all employees to the highest standards according to health regulations. Constant follow up with guest to maintain quality and attitude. Decreased food cost 8% and liquor cost 13% on average for the past 7 months while increasing revenue. Menu design, menu item creation, worked directly with golf to maintain cost of beverage carts.

Monitors status regularly and adjusts strategies as appropriate. Implements strategies for reservations. Analyzes the competition for each market segment. Communicates rate and space availability for 160 room hotel and team, along with the guest service agents and reservation services. Prepares and distributes accurate forecasts; monitors revenue and yield management. Insures that all VIP requests are handled appropriately. Controls rate availability by blocking groups and using forecasts to change rates and blocked status. Prepares accurate ten and thirty day forecasts. Analyze the competition. Analyzes business forecasts and schedules accordingly. Billing and cashiering are in accordance with hotel’s standards. Increased REVPAR / OCC / ADR every month. Controlled pour cost and food cost with inventory control methods that amounted to profit for the first time in 3 years.

Actively participate in the development of accounting and human resource strategies, which are aligned with the overall objectives of the hotel. Daily activity includes accounts receivable billing and Collection, accounts payable, employee compliance through internal control procedures, period audit of scheduling, inventory, and monetary issues. Payroll processing. Front desk relief as needed. Liaison between guest and hotel personnel to ensure 100% guest satisfaction. P&L review and processes. Acting GM when GM not present. Helped with all areas of the hotel i.e. banquets, serving, housekeeping, and maintenance.