Assistant General Manager
CurrentAssistant General Manager at Mon Ami Gabi inside the Paris Hotel. Responsible for managing all aspects of the restaurant. I’ve written schedules for several departments for over 100 employees along with hiring and training them in past. Currently I’m in charge of purchasing and maintaining par levels of stock; completing requisitions for additional supplies as appropriate and always researching pricing for all purchased goods. When Magainging the floor, I focus on 100% table visits, controlling numbers, increasing sales and managing cost.I work hand in hand with our corporate office with recruiting interns and future managers by attending several UNLV events at their hotel college.I’m very competent in Restaurant technology as well. Here are some of them that I use daily: HotSchedules and UKG – used to input schedules and communicate with my employees daily. OpenTable - used to manage all our reservations and control what tables are used during a shift. Avero - used to communicate with the other managers as a daily business log. It also allows us to tract sales, labor, payroll, weather, and special events. ChefTec – used for Recipe Costing, Inventory Control, Purchasing, Ordering, Requisition & Transfer and Nutritional Analysis. Microsoft Excel – used to write schedules using specific formulas to help manage the flow of business. And G-Mail – used to communicate with other managers, vendors and our corporate office.
