Assistant 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.

Hotel Remodeling & Clean-up. Certifications in Forklift, Scissor Lift, Boom Lift, OSHA 10 & 30.

As an Assistant General Manager of the restaurant I was responsible for planning, directing, and coordinating the operations of the restaurant. Monitor purchasing, storage, preparation, cooking, handling and serving of all food and beverage products to ensure correct recipe, portion and specification standards. Enforce standards for personnel performance and customer service. Estimate food, liquor, beer, and wine consumption for purchasing needs. Act as support system for all areas of the restaurant. 100% table visitation always enforced. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.

Responsible for Increasing bar revenue through the development and marketing featured cocktails from limited resources. I generated higher ticket averages by adeptly training employees on suggestive up-selling techniques. I decreased labor costs by analyzing team members' strengths versus customer flow, hiring skilled bartenders, and adjusting the schedule appropriately.

Responsible for insuring great guest service and training all new employees. Hourly positions held were: Bartender, Head Barback, Top-Ten Waiter, In-Store Trainer, Busser,Host, and Expediter. Locations worked at: Woodland Hills, San Diego and Las Vegas.