Manage day-to-day operations of a 347 seat high volume upscale restaurant Oversee employee relations encompassing staff recruitment, training and performance evaluationsDirect efficient guest flow through participative shift managementOversaw the quality of recipes, service standards and sanitationHandle weekly inventory and vendor relations to ensure the timely and cost effective purchasing of food, wine, beer, liquor and small waresHold P&L accountability; manage sales analysis, forecasting, and reporting activitiesCreate and test new sales building ideas for the Midwest region; i.e. wine flights, happy hour programsTrain managers in understanding all aspects of the P&L, cost controls, and labor managementEnsure the integrity of restaurant operations through absolute guest satisfaction

Oversee employee selection including hiring, creation of training program and real time evaluationsInterpret weekly forecast to properly schedule service staff including servers, bartenders, bussers and hostsPerform restaurant maintenance and oversee preventative maintenanceImplement and oversee concierge referral program to promote businessImplement banquet program and banquet service standards

Transferred to new location to assist in opening new conceptCreate wine list to suit the needs of the restaurant and guestHandle weekly wine inventory and vendor relations to endure timely and cost effective purchasing of wineRaised wine sales by 3% and reduced wine cost by 2% by creating and managing new wine placementsCreated scheduling program in Excel that calculated labor cost and printed daily scheduling sheetsSupervised Safety Committee; held monthly meetings with staff and quarterly inspections of property Create and oversee concierge referral program, currently used throughout Midwest region