I managed upwards to 40 local 2 union employees in both the front and back of house. I implemented various new training methods that increased sales, improved guest satisfaction, cut costs and boosted team moral. I was in charge of purchasing food, beverage and liquor for the restaurant, bar and staff cafeteria. I monitored all F&B invoices/payroll and always produced accurate reports. I worked with the sales department to create custom BEO's which were utilized in facilitating successful… Show more I managed upwards to 40 local 2 union employees in both the front and back of house. I implemented various new training methods that increased sales, improved guest satisfaction, cut costs and boosted team moral. I was in charge of purchasing food, beverage and liquor for the restaurant, bar and staff cafeteria. I monitored all F&B invoices/payroll and always produced accurate reports. I worked with the sales department to create custom BEO's which were utilized in facilitating successful private dining events in the hotels 4 banquet spaces. Show less

I managed all aspects of event coordination for the EvenTide event space. This position allowed me to focus on guest needs and specifications by coordinating private tastings and discussion meetings. I worked with the Executive Chef to plan high-end custom menu's and full beverage lists. I managed all aspects of staffing, renting equipment, billing and prompt follow-ups. I ran successful events of up to 55 guests.

I managed a staff of twenty plus employees. I was responsible for setting customer service standards though training and floor monitoring. I was in charge of the restaurants appearance (facilities) as well as the general appearance of the employees. I implemented several training modules that the restaurant is still currently using. I insured that all aspects of the restaurant were safe for the staff as well as customers, this includes: facilities and food safety. I controlled the schedule and… Show more I managed a staff of twenty plus employees. I was responsible for setting customer service standards though training and floor monitoring. I was in charge of the restaurants appearance (facilities) as well as the general appearance of the employees. I implemented several training modules that the restaurant is still currently using. I insured that all aspects of the restaurant were safe for the staff as well as customers, this includes: facilities and food safety. I controlled the schedule and planned accordingly for fluctuations in customer levels. I made accurate decisions in regards to labor costs and planned accordingly for staffing levels. I insured that the Food Cost Management Program was held to a strict level involving staff, vendors and guests. I managed every aspect of cash handling as well as the security of the building. Most importantly, I provided staff and guests knowledge about sustainable fish and educated them to make the "right choices." Show less

Managed a sales staff of up to 30 associates. In charge of cash handling, training, clienteling, planning/ staffing members only events, merchandizing and managing stock levels. In charge of the HR for the store. Worked with outside vendors to set up displays as well as merge for events.

Directly Assisted CFO and accounting department functions that included; overseeing general ledger accounts, inter-office transfers, limit trading, and updating online mortgage rates. Administrative duties included; planning day to day CFO activities, arranging meetings, conference, exhibitions & seminars and taking minutes during board meetings.

Managed a sales staff of up to 25 associates. In charge of cash handling, training, clienteling, planning/ staffing members only events, merchandizing and managing stock levels. Arranged all district conference calls as well as upper management district events.