-Spearheaded the launch of a new restaurant in a bustling mixed-use development, overseeing all aspects of operations, including planning, organizing, training, and leadership.-Successfully implemented and upheld restaurant policies, procedures, standards, and training programs, ensuring a high-quality dining experience for all guests.-Led a top-performing team of restaurant professionals, fostering a positive and productive work environment to achieve objectives in sales, costs, employee retention, guest service, and satisfaction.-Managed and optimized cash handling, budgeting, and expense control, consistently meeting or exceeding financial targets.-Directed hiring, training, and performance management processes, ensuring compliance with all relevant regulations and policies.-Coordinated restaurant marketing, advertising, and promotional activities to drive sales and customer engagement.-Maintained excellent food quality and cleanliness standards, conducting regular inspections and adhering to preventative maintenance programs.-Communicated in both English and Spanish, facilitating effective communication in a diverse work environment.-Demonstrated resilience and adaptability by working long hours and weekends as required, ensuring seamless operations during peak periods.Key Achievements:-Increased sales and profits through exceptional service and product quality management.-Successfully managed a dynamic, fast-paced environment, consistently achieving high levels of guest satisfaction.-Developed and mentored staff, promoting managerial and professional growth within the team.

Accomplishments:-Maintains and operates Social Media accounts and local marketing initiatives. -Developed cocktail list and recipes with Ironmonger's brand new Craft Spirits-Plans and executes special events-Started initiative with staff that raised our Google star rating from 4.6 to 4.9 in six months-Developed relationship with Hyatt Centric Buckhead which led to the development of their own branded beer for their exclusive rooftop bar “Spaceman”Taproom/Axe Range Management Responsibilities:Manage bartenders and coaches as front-line supervisorFoster and maintain positive working relationship/communication with staffFoster and provide example for positive company work culture and customer serviceEnsure opening/closing procedures are fully completed dailyServe as front-line point of contact for customer issues/resolutionMaintain proper accounting controls over taproom cash and the cash drawer reconciliation processDeposit cash from taproom cash sales weeklyUpdate and maintain the POS systems for new products/promotions/discounts/employeesMarketing Responsibilities:Return customer calls are returned in a timely manner,Develop/organize engaging public taproom/axe range events to grow customer baseRefer private events inquiries to events consultant; act as company liaisonCreate/post regularly in social media, post paid ads, send press releases, compose/send email campaignUpdate and maintain the company Untappd account with new beersUpdate/maintain website with beer selection and calendar of eventsGeneral Management and Administrative ResponsibilitiesInventory/maintain adequate stock of taproom/axe range supplies, merchandise, draft/to-go beveragesCoordinate draft production schedule with the production and sales teamsEnsure proper maintenance of taproom/axe range facility and equipmentOther duties as needed

Bulla Gastobar - Spanish Casual Fine Dining Concept-Ensures all guests feel welcome and are given responsive, friendly, and courteous service at all times.-Ensure that all food and products are consistently prepared and served according to our standardsControl cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.-Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.-Ensure that all products are received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies & procedures.-Be a leader to our employees: continually develop and train team members, create team schedules, make employee selection and termination decisions, and ensure that all restaurant policies are followed and completed on a timely basis.-Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.-Develop, plan, and carry out restaurant marketing, advertising, and promotional activities and campaigns.-Ensure that all cocktail recipes are consistently prepared and served according to our standards-Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures-Place LBW orders while paying attention to trends, private dining events, and other factors related to proper inventory.-Ensure that all bar products are received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures-Be a leader to the bar and server staff: continually develop and train team members, create team schedules, make employee selection and termination decisions, and ensure that all restaurant policies are followed and completed on a timely basis

-Meet with breweries and distributors to learn about their products and make decisions for the restaurant.-Order and inventory over 100 drafts, bottles/cans, and liquor.-Hire and train staff on all aspects of their roles in running a successful restaurant.-Develop and encourage staff, giving constructive feedback and discipline when necessary.-Open and close the restaurant as the only manager on duty. -Make labor decisions that reflect a conscious awareness of customer service needs and labor costs.-Accurately account for money distributed to staff in the form of tips and tip share.

-Supervise and coordinate restaurant activities.-Oversee guest services and resolve issues.-Ensure high quality of ingredients and food preparation.-Hire, train, and manage personnel.-Create and adjust staff schedules to meet restaurant needs.-Adhere to all safety procedures and regulations.-Update and administer online and in store menus.-Provide constructive feedback on new dishes and communicate guest comments on existing menu with the management team.-Develop new cocktails, review wine and liquor sales for promotions and to identify trends.

-Manage food and beverage during theatre, ballroom, and Marquee Club events.-Supervise staff during setup, service, and breakdown of theatre and ballroom events to ensure that all guest expectations are exceeded.-Counsel staff on areas for improvement using calm and clear communication.-Ensure point of service system and other technologies are functioning properly, including troubleshooting issues with help desk.-Issue and balance funds and oversee Count Room operations and security before, during, and after events.-Ensure that all staff members are abiding by company cash handling policies.-Provide accurate reports to Finance Department for each event.-Perform inventory of product.-Use clear and enthusiastic words, tone, and body language when communicating with guests.-Make guests feel appreciated through my actions; offer assistance before the guest has to ask for it.-Facilitate positive teamwork between all staff to ensure an effective atmosphere and an efficient food and beverage service.-Train bartenders to serve alcohol responsibly through TIPS alcohol awareness program.

Provided comprehensive financial planning services including wealth management, estate planning, retirement planning, life protections, legacy planning, and understanding of company benefits. Managed individual office and assistant. Developed annual business plans and exceeded sales goals throughout my tenure.