• Manage wine list for the restaurant and events department• Implemented a reserve wine list program to increase sales• Maintains a low-cost/high-profit beverage program • Develop and execute strategies that create repeat business• Adjust staff appropriately to maintain a profitable labor margin • Directly manage server staff of 50+ employees and create schedules based on business trends• Train new employees on restaurant policies and procedures• Ensure that all restaurant equipment is functioning properly and schedule routine maintenance• Run daily financial reports and maintain petty cash• Advertise, book and execute private events• Ensure positive guest experiences and respond with appropriate action

• Interviewed, hired, and trained all FOH staff• Created and executed strategies to ensure restaurant profitability• Maintained employee 1099’s and work documents• Introduced online reservation booking software• Assigned and ensured work tasks were completed on time and that they meet quality standards• Successfully implemented new schedule maintenance software to help streamline staffing• Adjusted staff appropriately to maintain a profitable labor margin• Ensured that all restaurant equipment is functioning properly and schedule routine maintenance• Accurately processed payroll on time• Ran daily financial reports and maintained petty cash• Ensured positive guest experiences and responded with appropriate action• Advertised, booked and executed all private parties

-Always arrive to work in proper uniform and on time-Manage the floor based on business levels and needs-Greet all guests as they enter the restaurant and provide a proper response to any guest need-Assign and ensure work tasks are completed on time and that they meet quality standards-Monitor dining rooms for seating availability, service, safety, and well being of guests.-Ensure employee compliance with company standards and policies-Encourage and motivate employees to perform their best-Responsible for serving well crafted cocktails, beer, and wine-Responsibly serve alcohol to restaurant patrons-Works well with others in order to provide a high standard of quality customer service to all patrons-Communicate well with other associates to ensure that everyone is receiving the best care possible-Order, pick up, and maintain liquor, beer and wine pars-Contribute to setting, reaching and maintaining goals set up by hotel and restaurant management-Maintain good relationships with other hotel departments

-Was responsible for Front-of-House supervision while manager was occupied-Worked closely with management to develop sales ideas-Contributed to maintaining a profitable labor margin-Trained new employees on restaurant policies and duties-Ran trainer meetings and made training schedules-Responsibly served alcohol to restaurant patrons-Maintained a balanced cash drawer every shift-Provided quality customer service to patrons-Guaranteed quality of every food item before it left the kitchen