Responsible for meeting successful financial & operational objectives for the Grand Buffet. Significantly improved labor costs by working with the Culinary Union to decrease shift times while simultaneously avoiding layoffs. Reduced time-in-line for guests by 50% through innovative queue management and improving cashiering procedures. Improved employee engagement scores from an overall favorable of 66% in 2018 to 78% favorable in 2019. Assisted the F&B department by profitably managing TAP Sports Bar and the Buffet during a property wide management hiring freeze.

Responsible for meeting the overall financial & operational objectives for the Henderson, Palo Alto, and Denver locations. Significantly improved several goals including; labor & food cost management, retention, internal development, and guest satisfaction. Adept at preparing and executing strategic plans and reviews, resolving problems, completing audits, identifying trends, determining system improvements, and implementing change.

Responsible for training for all new salaried managers. Conducted classroom training in food and responsible alcohol service. Opened New Restaurants conducting hiring and training of new employees. Successful in all operational aspects including; guest service, financial controls, recruitment and internal development.

Responsible for meeting the overall financial and operational objectives for up to 10 restaurants. Excel at recruiting, selecting, training, coaching, counseling, and disciplining restaurant managers and team members. Monitoring restaurants and taking appropriate action to ensure food quality and guest service standards are consistently met. Strong ability to effectively communicate job expectations including: planning, monitoring, appraising, and reviewing job contributions and restaurant performance; analyzing and reviewing financial metrics; and enforcing policies and procedures. Adept at preparing and executing strategic plans and reviews, resolving problems, completing audits, identifying trends, determining system improvements, and implementing change.

Responsible for the development of Market Training Managers in the Western Region. Oversee the training of all new salaried and hourly managers hired in my region. Provided classroom and corporate training in several areas including; food safety and responsible alcohol service, train the trainer, new menu items, and various company initiatives. Responsible for all training and operations related to any New Restaurant Openings within the Western Region. Worked with the Project Manager to successfully test and roll out all new menu items, company initiatives and operational updates.

Responsible for the training of all new salaried managers in the market while continuing to operate a high performing restaurant. High level of success in operational standards and succession planning, winning the Sherpa Circle Award in 2006. Mentored and re-trained struggling managers to assist them in achieving a higher level of success. Responsible for day-to-day operations including sales growth, inventory control, labor costs, interviewing, hiring, turnover and internal development.