- Responsible for managing all operations of this high-volume 250 seat family restaurant, with annual food and beverage sales of over $100,000. - Hired, trained, supervised, and evaluated a diverse staff base of 60+ individuals, executing disciplinary requirements as needed. - Set all operational goals and plans to achieve defined budgets; meeting all benchmarks set during tenure and reducing food waste due to spoilage by 5%. - Ordering all retail products and maintained ongoing inventory, controlling food costs and labor percentages.- Monitored revenue and expenditure on daily, weekly and monthly basis to maximize profitability. - Balanced and managed all financial deposits ensuring personnel- and payroll-related administrative duties were completed accurately, on time, and in accordance with company policies and procedures.- Oversaw daily restaurant operations to ensure compliance with company policies, state safety regulations for food and beverage handling, and liquor commission laws, receiving health inspection scores at or above 95%. - Created and updated new menus, promotions, and beverage and service training manuals.- Engaged in delivering superior customer service via floor presence. Immediately responding to grievances by taking all appropriate actions to mitigate guest dissatisfaction and increase the frequency of returning guests.

- Provided exceptional guest service in a fast-paced, high-volume restaurant with 250 seats, with annual food and beverage sales of over $100,000.- Trained, supervised, and evaluated over 50 new team members’ performance, compiling comprehensive reports for management- Drove substantial increase in lunch and dinnertime business through consistent and successful upselling of promotional items and seasonal offerings.