Stephanie Ruppert Email & Phone Number

-Interviewing, hiring, scheduling, training and motivating employees-Monitoring guest service and hospitality standards-Conducting pre-service meetings-Forecasting revenue and expenses-Controlling wage and supply costs -Completing payroll information-Maintaining safety, health, and sanitation standards-Overseeing the restaurant’s dining reservation system-Develop and maintain an elegantly appointed environment with a superior staff dedicated to an attentive and anticipatory experience.-Coach, mentor and develop restaurant’s management team.-Prepare staff schedules, which allow for appropriate service while controlling labor costs and overtime.-Communicate to the F&B Director & Executive Chef to discuss menus, service, marketing strategies and guest comments/concerns.-Operate the department under the laws set forth by the Pennsylvania Liquor Control Board.

• 

  Pennsylvania Institute Of Culinary Arts

  Culinary Arts