ManagementKitchen Managed and supervised inventory, ordering and receiving process of all food and small wares to ensure maximum freshness of product, adequate supplies for projected volumes and good cost managementEnforced safety policies and proceduresMaintained consistent high standards for quality assurance, sanitation, and food rotation as well as guest serviceSelect, hired, and trained all new hires for the back of the house that ensured the development of a cohesive, productive kitchen teamFront of the HouseEffectively developed, managed and lead the restaurant team to provide excellent guest serviceEnsured guest service met company standards and guest satisfaction was maintained, took appropriate action to solve any the problemAlcohol policies were implemented and maintained at all timesLiquor ordering and receiving, invoices, cost of sales and labor cost within company’s budget

General Manager Achieve company objectives in sales, service, quality, appearance of facility, sanitation, and cleanliness through training of employees and by creating a positive and productive working environment Monitor actions of staff and guest to ensure that health and safety standards are obeyedUnderstands completely & conforms to all policies, procedures, standards, specifications, guidelines and training programs That all food and products are constantly prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards Control Profit & Loss by following cash control, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actionsEnsure that all guests feel welcome and are given attentive, friendly, and courteous service at all timesMake employment and termination decisionsFill in where needed to ensure guest service standards and efficient operations are always meeting guest expectationsPrepare all required paperwork, including forms, reports and schedules in an organized and timely mannerLocal restaurant marketing, sales building, and community involvementManage all necessary repair and maintenance issues

Management training store, was responsible for 12 MIT’s during my tenureTrained service staff to enhance guest service and increased the PPA by personalized training techniquesAnalyzed operational problems, such as theft and waste, and established procedures to eliminate these problemsHeld the highest secret shopper scores throughout the companySupervised, scheduled and motivated a staff of 35-45 Met or exceeded company labor goals consistently