Promoted and transferred by ownership group to manage renovation and Grand Reopening of newly acquired Anderson location; Recruited, hired, and trained shift management, FOH, and BOH staff; Managed start-up and assumed complete P&L responsibility for restaurant — growing revenue to over $100k per month in first 3 months of operation and achieved positive net profit within the first 6 months of operation

Complete P&L responsibility for restaurant with $1.8 million in annual revenue; Promoted to General Manager position after serving 5 months as Assistant GM; created cross-function teams in accordance with Total Quality Management principles to improve processes and procedures for Front of House (FOH) and Back of House (BOH) operations which significantly improved employee/customer satisfaction and ultimately resulted in a 7% increase in revenue (Q4 2017 vs. Q4 2016) and a 13% increase in operating income during the same period; responsibilities included the training, development and management of six shift/function area managers and thirty-five non-exempt employees.

Responsible for the operations of a restaurant generating $1.6 million in annual revenue; completed an extensive staffing needs analysis and implemented a comprehensive overhaul of staff scheduling to maximize productivity which resulted in an 11% reduction in labor cost; assisted general manager with developing operation procedures for Front of House (FOH) and Back of House (BOH) operations

Responsible for the entire kitchen operation of restaurant generating $4.1 million in annual revenue; organized staff schedules to maximize productivity; assisted general manager with developing operation procedures for Back of House (BOH) operations

Received Series 6 Investment license, Variable Contracts/Investment Products license (GA), Life/Accident/ Health Insurance license (AL, GA, SC); assisted clients in developing financial strategies tailored to their personal needs

Responsible for the entire kitchen operation of restaurant generating $2.3 million in annual revenue; developed and implemented new methods of processing food/supply shipments to maximize efficiency and eliminate waste; realigned staff schedules to maximize employee productivity resulting in an average kitchen labor cost of 7.6% of revenue (Q3 – 2014)

Assisted the kitchen manager with scheduling; responsible for all food ordering

Helped with the installation of computer systems, provided technical assistance to end-users on computer and peripheral operation

Responsible for placing product delivery orders and maintaining inventory; assisted the manager with making schedules; managed kitchen operations during assigned shift