Perform routine cycle counts across all levels of production materialInvestigate any inventory discrepancies upon completion of cycle countsExecute updates/changes to the inventory database as directed by change orders, such as new part or revision creationsCommunicate current and forecasted shortages in stock levelsInitiate purchase requests in a planned and proactive mannerRespond to material requisitions, ensuring FIFO when appropriateEnsure GMP/FDA/OSHA/ISO/state regulations and standards are followedSupport Shipping and Receiving as neededAny additional duties as assigned

Develop & maintain exceptional service standards.Optimize profits by controlling food, beverage & labor costs on a daily basis.Perform checkouts of servers & bartenders to ensure that all tickets are accounted for.

Conduct a multitude of independent job responsibilities to the highest standard as well as collaborate with managing partners and owners to develop and complete tasks to maintain proper functioning and continual growth of the restaurant and staff performance. Practice proficient skills and knowledge utilizing Micros computer system to organize restaurant and menu data as well as troubleshoot repairs.Maintain weekly front and back of the house payroll.Supervise bar and liquor operations including inventory, ordering and the continual redesign and expansion of the beverage program.

Responsible for ensuring overall guest satisfaction within the resort, primarily the lobby lounge, while maintaining 5 star facilities and service.Continually coaching my service team to maintain the standards put in place by the resortRevamped the resorts beer list to showcase local craft breweries as well as some of the best Belgian, German and English Breweries and trained staff accordingly.Maintain weekly front of the house time cards to ensure payroll was submitted correctly.Supervise bar and liquor operations including inventory & ordering.

Conduct a multitude of independent job responsibilities to the highest standard while collaborating with managing partners and owners to develop and complete tasks to maintain proper functioning and continual growth of the restaurant and staff performance. Practice proficient skills and knowledge utilizing Micros computer system to organize restaurant and menu data as well as troubleshoot repairs.Maintain weekly front and back of the house payroll.Supervise bar and liquor operations including inventory, ordering and the continual redesign and expansion of the beer program.

Recruited, trained and supervised 20+ servers, bussers and expeditors. Fostered an environment to motivate employees to strive for pinnacle performance in which guests enjoy exceptional service. Managed front-end operations to ensure friendly and efficient service. Continually coached my service team to maintain the standards of the restaurant.Conducted nightly staff meetings to inform all employees of upcoming week's’ guests and requests.Responsible for monthly profit and loss reports as well as weekly inventory to ensure proper ordering of liquor and front of the house supplies.

Scheduling and training of 30+ front of house employees as well as the coordination of private dining functions for local companies and residents.Developed a foundation of repeat customers to ensure profitability from private dining rooms.Produced quarterly profit and loss statements as well as weekly purchase vs. sales reports.Introduced training programs that enhanced employee performance and built a motivated workforce.

Responsible for hiring, training and maintaining a management staff of 10. Supervised daily operations of 2 restaurant concepts.Constructed a management staff that successfully maintained a liquor cost of 21% and a food cost of 27%.Organized 4 outdoor events annually including live music and entertainment to accommodate approximately 200 people. Conducted weekly meetings to update the management team on weekly events and changes including the implementation of new service concepts to elevate the standard of our restaurants.