Run profitable food cost and labor while providing exemplary customer service standards. Full control of the restaurant.

Establishes restaurant business plans by surveying restaurant demand.Meets restaurant financial objectives by developing finances.Attracts patrons by developing and implementing marketing, advertising, and public and community programs.Controls purchases and inventory by meeting with the account manager.Maintains operations by preparing policies and standard operating procedures, aiming for consistent productivity and quality.Maintains patron satisfaction by monitoring, evaluating, and auditing food and beverage service offerings.Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, and training.Maintains a safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures.Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry.Accomplishes company goals by accepting ownership for accomplishing new and different requests.

Employee training coordinationSafe and drawer counts as well as depositsDaily, weekly and monthly inventoryRunning shifts efficientlyHandling customer complaints effectivelyScheduling and staffingTruck ordersControlling laborFood costTeam building

Employee training coordinationSafe and drawer counts as well as depositsDaily, weekly and monthly inventoryRunning shifts efficientlyHandling customer complaints effectivelyScheduling and staffingTruck ordersControlling laborFood costTeam building

Prep and cooking responsibilities: Char grill, flat top grill, fry, salads and dessertsOpening and closing functionsCutting down whole sirloin butts and racks of pork chops to specific weight and fat content

Prep and cook all menu items: Running the kitchen through high and low volume periodsOpening and closing functionsEmployee training as well as scheduling and staffingControl labor and ticket times.Weekly and monthly inventoryTruck ordersP&L

District Manager.Ran a team of General Managers and the operations of 6 restaurant locations focusing on building sales, team building and acquiring talent as well as daily Waste and inventory managementDeposits, safe counts, register countsNew hire training as well as scheduling and staffingBi-weekly food ordersInventory.

Waste managementDeposits, safe counts, register countsEmployee training coordination: Managed high turn-over rate while maintaining quality customer service.Resolved guest complaintsPerformed accurate monthly inventories of supplies and equipment including; food, beverage, paper products and utensils.Management certifications including:McDonald's Corp. BSM (Basic Shift Management) DiplomaMcDonald's Corp. ASM (Advanced Shift Management) Diploma