We specialize in corporate lunches and large event catering. Strict dietary needs as well as traditional cuisine.

Supervised the Prepared Foods team for over two years, learning the department from Front-of-the-House to Back-of-the-House. In charge of scheduling for a team of 50+ employees in 8 different areas of department, inventory for a department that averages $85,000-$90,000 per week in sales. Training of new employees, managing labor budgets and executing regional and local advertising plans. Creating new menu items and ideas to drive sales in a competitive location that has been challenged by several new competitors.

In charge of all aspects of running a restaurant. Hiring, inventory, setting prices on menu items and services, advertising, managing labor budgets. Designed restaurant layout for front and back of the house.

Scheduling for entire restaurant, cooking, inventory, cash handling including bank deposits.