•Increase controllable profits by approximately $55,000 over prior year primarily by controlling food and labor cost •Increase comparable sales from prior year by an average of 12% for all restaurants, mainly driven by increasing service times, staff retention, implementing recognition programs, and creating accountability amongst managers and crew staff•Evaluate prior year controllable profits to forecast current year food and labor cost•Review restaurant scheduling and sales forecast to ensure stores are adequately staffed yet within budgetary constraints •Develop action plan to reduce customer dissatisfaction by fostering a collaborative work environment, training employees on how to handle customer requests • Oversee the ordering of approximately $100,000 for food and supplies for 4 restaurants within the region to ensure customer demands are met while maintaining stock levels• Weekly reporting with Director of Operations to discuss food and labor cost, sales trend, customer satisfaction, human resource needs and concerns and generate action plans•Review daily transactions to reduce shrinkage