⮚ Oversee and manage restaurant operations⮚ Responsible for ensuring guest satisfaction, hiring and training new front of house employees⮚ Develop and implement strategies to improve sales and employee productivity

Created a cocktail program and assisted with menu design, establishing inventory through multiple distributor/purveyors and price points;Developed Employee Training Manuals and Standard Operating Procedures;Interviewed and trained staff members, to streamline restaurant efficiency and improve customer service;Assisted in Restaurant Openings, Restructuring, Event Planning and Banquet Coordination

⮚ Oversees the daily operations of the restaurant by supporting the general manager in implementing store policies, marketing strategies, operating procedures⮚ Coordinated with hotel management to ensure the restaurant was set to accommodate the hotel’s 365-rooms and 37,000 sq ft event space for breakfast, lunch, dinner and at the bar.⮚ Oversees and trains staff to ensure first time guests receive the same experience repeat guests receive⮚ Assisting in establishing targeted goals for food and beverage costs as well as in providing support when it comes to food handling, waste control, and setting sales forecasting.

⮚ Contracted with the Adrienne Arsht Center for Performing Arts, to provide catering services for five separate venues that has approximately 400 events a year and can seat over 7500 guests. ⮚ Oversaw 16 bars and one restaurant, and increased total sales $278,000 in first three months of management. ⮚ Guided and directed the activities of a 75-member management and hourly team of employees.⮚ Improved patron satisfaction and increased sales by monitoring and evaluating food, beverage and service offerings

⮚ Oversees the daily operations of the restaurant including inventory, food supplies, and development performance management of employees and optimization of profits. ⮚ Enforce sanitary practices for safe food handling and maintenance of kitchen and dining areas. ⮚ Ensures consistent high quality of food preparation and service resulting in maintaining a professional restaurant image and quality standards. ⮚ Increases organization efficiency by maximizing sales and set organizational profit targets. ⮚ Provides assistance with the recruitment and developmental training of employees. ⮚ Identify operational inefficiencies and implement departmental changes as needed.

⮚ Established restaurant business plans by surveying restaurant demand, identified, evaluated competitors, prepared financial marketing sales projections, analyses and estimates.⮚ Conducted training and organized educational bar and service classes for all food and beverage associates to encourage food/wine pairings resulting in an increase in sales by 5 %⮚ Established and implemented a clear long-term plan for organizational success.⮚ Met and exceeded financial objectives by developing financing, preparing strategic and annual forecasting resulting in the initiation of corrective actions and establishing financial control.⮚ Managed purchases and inventory by partnering with account managers, negotiated pricing and contracts resulting in the development of preferred supplier lists.⮚ Performed research and comparative studies to stay abreast of the competitors’ products and price points.

⮚ Directed and continuously improved operations resulting in meeting and exceeding organizational goals and objectives.⮚ Developed and executed strategies that increased sales while controlling operational costs in addition to identifying trends and budget forecasting.⮚ Collaborated with representatives and teams to support operations and execute organizational initiatives.⮚ Spearheaded operations by managing restaurant managers and additional staff members resulting in excellent customer experience.