Responsible for overall operation of entire restaurant, including FOH and BOHManage a staff of 20-25 people, responsible for payroll, scheduling, ordering of FOH and BOH supplies, coordinating and managing repairs of any kind maintaining a safe functioning work environment.Assisted owner in designing and executing expansion of restaurant doubling the size and sales.Created systematic procedures for proper execution in kitchen and FOHCreated and launched new menus, beverage program/bar menu.Completely reconstructed previous theme of restaurant, elevating service levels and presentation to increase customer perception leading to higher price points and raising overall sales.Coordinated successful catering orders/parties and off site events.In charge of hiring, creating/encouraging team environment, setting up all systems for daily success in both FOH and BOH.Maintain proper food safety practices, fix issues/coach staff constantly.Maintained profitable budget under all circumstances presented.Address any issue presented by guests and staff, made proper changes where necessary.

Responsible for overall management of the kitchen with the collaboration of the BOH management team. Assist BOH team with managing cost controls and control expenditures for the account.Coordinate with Chefs in planning and creating menus. Produce and execute catering events.Assist with hiring, training, and supervision of Kitchen Staff. Create schedule for staff based on weekly sales forecast. Negotiate pricing on all products and overseeing vendor quality. Ensure compliance with all regulations regarding food safety and health code regulations. Conducting inventory, food and equipment orders, and organizing the restaurant; prep list, food pars, cleaning schedules, managing and operating the line dining services.