Fully involved in all banquet operations from running events to helping guests. Upheld club policies and procedures. Employee Scheduling. Performed maintenance on event rooms. Trained and coached employees.

Directs banquet managers, captains, servers, and a set-up department in the day-to-day operationsManages banquet departmentMaintains quality standardsAnticipates and fulfills the expectations of guests as outlined in banquet event ordersAccountable for long- and short-term planning and the day-to-day operations of banquet department Implements and monitors the department's budget and managing expenses within budget constraints Supervises human resources for the banquet department to retain and motivate associatesHires, trains, and develop employeesConducts performance and salary reviewsResolves problems and provides open communication vehiclesRecommends discipline and termination as appropriate

Fully involved in all banquet operations from running events to helping guests. Upheld club policies and procedures. Employee Scheduling. Performed maintenance on event rooms. Trained and coached employees.

Created and maintained menus to guest satisfaction Responsible for managing food and liquor costsUpheld menu standards, and controlled inventoryInvolved with all of a full-service hospitality establishments' day-to-day functionsStaff management, guest interactions Office administration dutiesVendor communicationsMaintained labor costs by overseeing the management of staffEnsured that operational standards are met in regards to sanitation codes and laws, food storage, and loss preventionLowered Liquor and Food CostStreamlined ordering of food and liquorCreated par and order formatsRaised the level of service and quality of product

Led staff in the kitchen and the front of houseResponsible for overall operation for the restaurantInterviewed, hire and trained staffPurchased food, liquor and stockTrained staff on proper food preparation, proper and legal alcoholic beverage service, kitchen safety techniques, and understanding health standardsSet daily and weekly cleaning schedules for the kitchen and front of houseCoached and counseled employees and set work schedulesResponsible for food and liquor cost, waste and payrollOptimized profit for the restaurant and created the best dining experience possible for customers