• Implemented New Customer Retention program leading to an 85% customer retention for the second visit, and 70% retention for the third time. • Designed and implemented Happy Hour Menu, increasing sales up to 200% during off peak hours. • Managed all Social Media platforms for media presence, advertising, and customer service.• Established a streamlined process in day-to-day operation that increased efficiency in food preparation and decreased wait times by 25-30%.• Organized and facilitated weekly meetings to ensure mutual understanding of sales goals and promotions amongst all levels of the establishment.• Established and maintains relations with various California State University, Sacramento clubs and groups to drive revenue by hosting fundraisers, caterings, and promotional deals• Created new business ventures and opportunities by conducting market research and recommending new menu items to increase sales.

• Oversee the Amazon account in a lead capacity to streamline all purchase orders to ensure fulfillment of products, resulting in a 450% increase in sales in the 2020 fiscal year.• Act as a liaison to potential buyers to establish long term business relationships that generated new business ventures increasing annual sales by $1 million.• Analyzed production data utilized in procurement to ensure that inventory levels were sufficient to fulfill future orders.• Created a cost-benefit analysis on business advertising to establish risk factors resulting in the continuation of advertising for nine products. • Created a cost-benefit analysis on all product SKUs to establish risk factors resulting in discontinuation of two product SKUs.• Managed the office warehouse to ensure quality control of imported and exported goods and services.• Act as first point of contact in office for all customer service inquiries by phone.

• Provided quality customer service leading to the establishment’s highest customer retention rate and highest average sales per person.• Oversee procurement of goods to ensure product followed food Health and Safety regulations.• Addressed inadequate inventory levels by researching and implementing an inventory pars spreadsheet to ensure sufficient product.• Prepare all required paperwork including payroll and schedules in an organized and timely manner. • Assisted in all positions of the restaurant where needed to ensure a timely and high quality delivery of food and service to customers.• Handled the creative aspect in the launch and marketing of new restaurant items.