Fulfill managerial responsibilities by closing the restaurant on weekends.Manage all shift reports, counting of till, and handling of all cash from restaurant in closing.Build strong relationships with staff and clientele, bringing in new business to the establishment.

In this position I am responsible for managing five dining rooms and supervising the service of about fifty employees in the manner most pleasing to residents and their guests. I assure a high standard of appearance, hospitality, and service in personnel, as well as cleanliness of all five dining rooms. I also hire, train, supervise, discipline and evaluate all of the dining room staff. Some more specific duties of my role include: 1) Coordinate scheduling for all fifty employees.2) Receive and resolve complaints concerning food, beverages, and service.3) Run line up meetings with dining room personnel; relay information, policy changes, and brief personnel.4) Manage resident charges to ensure accurate billing.5) Conduct fair and timely performance evaluations of all dining room staff.6) Prepare and monitor dining room labor budget; recommending adjustments to achieve financial goals. 7) Ensure that all state, federal, CBRF, and local laws and regulations are met and followed by the Dining Services department.

As the Food Production Supervisor at Aurora Summit I thoroughly enjoy training and managing some of the greatest staff and motivating our team to achieve excellent patient and customer satisfaction. I am most proud of the fact that we have recently had some of the highest quartile numbers since the hospital opened, allowing our department to have more freedom and flexibility when it comes to catering, menu planning and so forth. I love crunching numbers and analyzing the financials to see how we can improve the efficiency of our department on a daily basis. One of the most exciting parts of my day is when I am able to build a relationship with a patient, creating that moment that could just be the visitor who makes their day. I excel at streamlining policies, procedures and practices,while holding staff accountable to improve the experience for all patient, retail, and catering services. I love setting goals, achieving them, and connecting with people. I look forward to connecting with you.

Provided excellent and consistent training of all new serving and bussing staff, as well as assistance to the owner with head hunting.Offered extensive knowledge of wine, spirits, ports, and fine dining French cuisine to guests.Established a strong relationship with both the staff and clientele.

Arranged all operation accounts, including quarterly cost analysis and profit reports.Managed a staff of 15 including all interviewing, hiring, training, and firing of employees.Supervised all inventory control and served as buyer for establishment.Successfully re-opened and restructured a closed restaurant, experiencing an 86% increase in sales from September 2006 – September 2007.

Met and exceeded standard sales quotas and goals through competitive sales tactics.Gained extensive knowledge of the Toyota and Scion products and automotive industry.Negotiated and closed sales by establishing successful relationships with clientele.Applied analytical business thinking when drafting and delivering of contracts to clients. Achieved a 96% Customer Satisfaction Rating.

Developed a professional relationship with financial agents, wholesale representatives and customers.Increased company productivity, customer service and relations.Gained knowledge of a large variety of brands in the automotive industry.Negotiated and closed sales, completing all drafting and delivery of contracts to clients.