• Directed restaurant operations (business management, human resources, budgeting, forecasting, financial reporting, logistics, procurement, inventory management, vendor relations, food safety, training, marketing, sales, and guest/ customer relations) for an $8MM fine dining establishment.• Forecasted Sales (weekly, monthly, annual) to plan schedule templates and secure critical resources.• Procured Resources and Designed an Inventory System to track/manage food, liquor, beer, and wine and assess cost percentages while minimizing waste, write-off, and shrinkage.• Administered an $8MM Budget. Reviewed P&L, conducted variance analysis, and controlled costs.• Complied with Food Safety/Government Regulations: HACCP, FDA, TABC, OSHA, and the Houston Health Department.• Recruited/Managed a Team of 125+ Across Multiple Shifts. Screened resumes, conducted interviews, led annual reviews, processed payroll, created performance-based schedules, and resolved employee issues with fairness, diplomacy, and in compliance with employment laws.• Designed the Training Program for all “Front-of-House” Work Groups on food safety, customer service, bar systems, POP systems, and restaurant/business operational protocols.• Created Phone Screen/In-Person Interview Templates for Managers to identify top talent for each position.• Promoted Staff Professional Growth and Increased Retention by creating new leadership positions for high-performing employees.• Standardized the Performance Evaluation Process to ensure consistent employee assessments.• Generated Awareness of the Restaurant by creating social media marketing campaigns, using OpenTable, authoring press releases, gathering the contact information of restaurant guests, initiating email campaigns, and following up with each patron/guest/online reviewer.• Led Staff Members, Including the Event Sales Coordinator, to Identify and Capitalize on Cross-Selling and Upselling Opportunities and to maximize the price point average.

• Provided strategic direction and oversight to business and restaurant operations for multiple locations (with sales ranging from $7MM -- $20MM) of the upscale casual dining corporation.• Developed Business Plans and Schedules that maximized the use of all resources (labor, supplies, finical resources, and equipment).• Procured/Managed Inventories. Sourced vendors, negotiated purchasing contracts, completed purchase orders, and conducted cost/benefit analysis.• Administered Multiple Operating Budgets Ranging from $8MM to $20MM While Overseeing Financial Operations. Reviewed profit and loss (P&L) statements/spending, identified variances/financial issues, evaluated profit performance, created/reviewed financial forecasts, statements, and sales reports, and capitalized on initiatives to control/reduce costs.• Adhered to HACCP, FDA, TABC, OSHA, Houston Health Department Regulations, and corporate standards.• Recruited and Managed a Team of 200+ (House/Kitchen Managers, Servers, Bartenders, Hosts, Cooks, and Bussers) Across Multiple Locations/Shifts. Defined key performance indicators/KPIs, facilitated performance reviews, resolved staff grievances, created performance-based schedules, developed succession plans, and communicated feedback.• Approved Timesheets and Processed Payroll.• Facilitated Training on menu items, food safety, sales, guest service, promotions, and operational protocols to both managers and staff members.• Trusted as a Member of the Executive Leadership Team to Initiate Strategies that Drove Growth, Brand Loyalty, and Guest Satisfaction Levels.• Improved the Guest Relations by making personalized visits to each patron, answering their question, and resolving issues.• Captured Maximum Sales Revenues by harvesting a guest-first environment and leading the teams to cross/upsell menu items.• Implemented and Marketed the To-Go/Online Ordering Initiative that captured hundreds of thousands of dollars in additional sales in its first year