Manage all aspects of restaurant operations for a team of 175 employeesResponsible for sales forecasting, labor templating, and managing the P&L

Controlled labor, supplies, and maintenance expenditures.Created and adjusted staff schedules to meet monthly labor targets.Developed quarterly business plans with sales goals, recruitment strategies, and cost control methods.

Oversaw all aspects of restaurant functioning including staffing, training, sales forecasting, scheduling, inventory (food cost), profitability, maintenance, and food safety.Conducted weekly Manager and monthly Training, Kitchen, and Safety Committee meetings.

Responsible for the daily functioning of an 18-screen theatre complex and its retail business outlets including Burger King, Ben and Jerry's, New York Fries, Mike's Pizza, Wetzel Pretzel, Surf City, Coffee Bar, and concessions.Managed a staff of three assistants, nine supervisors and direct the hiring and training of members on a team of 120 employees

Handled all customer service functions including ticketing, gates, baggage, cargo, and Employee Team Issues.Responsibilities included issuance and reimbursement of tickets, cash and credit card transactions, liaising between flight crews, operations staff, and U.S.Customs/Immigration.