• Recruit, train, and mentor staff and new managers in their roles and responsibilities, policies and procedures, and teamwork.• Coordinate and organize staff schedules and shift rotations.• Manage various restaurant operations such as cash transactions, customer service, vendor relations, and inventory control.• Control costs by overseeing food preparation, checking the quality and size of servings, keeping track of costs, organizing/maintaining inventory purchases and receivables, and minimizing waste.• Oversee cooking staff to ensure adherence to quality control and safety standards.• Perform daily inspections to maintain cleanliness and sanitation standards.• Mediate conflicts between employees, and aid servers and cooks as necessary.• Recommend improvements relative to restaurant operation and staff development.• Monitor the tasks in the kitchen and dining room to ensure clients get exceptional service.• Problem solve customer complaints and queries.

• Managed restaurant performance, profit and loss, compliance policies, staff, and communication of the business.• Increased growth in sales by 2%.• Maintained budget by monitoring inventory, schedules, and building maintenance.• Scheduled workloads to meet priorities and targets.• Involved in the recruitment and mentoring of new staff.• Greeted guests and provided seat options.• Encouraged and maintained a positive work environment.

• Increased annual sale/revenue growth from 3.59% to 7.9% by utilizing strong interpersonal skills combined with a commitment to excellent customer service.• Oversaw all hiring, scheduling, terminations, and training of support staff and newly acquired managers.• Developed a strong working rapport with all levels of management and employees.• Supervised all food preparation, cash transactions, cleanliness protocol, and facility upkeep.• Organized and maintained inventory purchases and receivables.