Oversee daily operations across three dining and bar areas, ensuring seamless service delivery for 247-seat restaurant. Schedule and supervise diverse team of 36 employees, including shift managers, drivers, cooks, and wait staff. Maintain fast-paced environment, focusing on staff development, financial management, and inventory control. Implement staff incentives to enhance sales, cost savings, efficiency, and customer satisfaction. Champion customer relations, food and labor cost management, safety, sanitation, and product preparation. Spearhead recruitment and training initiatives to build competent and motivated workforce.

Recruited for front of house operations, led management, supervision, and comprehensive training of team of 50 employees. Managed monthly inventory and purchasing, adeptly navigating challenges with shipping delays and product damages to ensure seamless restaurant operations. Addressed customer inquiries and resolved complaints, providing tailored solutions that consistently surpassed guest expectations. Enhanced front of house efficiency through strategic implementation of marketing campaigns and rigorous staff development.· Achieved continual recognition for performance excellence through raises and bonuses.· Streamlined inventory management processes, reducing waste and optimizing stock levels.· Fostered customer-centric atmosphere, leading to improved guest satisfaction and loyalty.

Managed front of house operations at Romano's Macaroni Grill, ensuring optimal guest satisfaction and restaurant performance. Directed staff recruitment and training, emphasizing customer service excellence and adherence to safety and sanitation protocols. Conducted comprehensive inventory management, including ordering and systematic evaluation across weekly, monthly, and quarterly periods. Developed and disseminated training materials for new menu installations to maintain consistency in product quality.· Streamlined inventory processes to reduce food costs and waste, contributing to better overall cost management.· Fostered culture of continuous improvement, leading to enhanced team performance and operational efficiency.· Developed comprehensive training programs for staff that increased knowledge of menu items and improved service delivery.· Ensured rigorous compliance with industry standards, which maintained high levels of customer satisfaction and repeat business.

Managed daily kitchen operations for high-volume Hilton Garden Inn, ensuring &highest standards of culinary excellence. Supervised and mentored diverse team of sous chefs and food handlers, emphasizing quality control and adherence to health regulations. Oversaw &development and implementation of innovative menus, incorporating original sauces and specialty dishes to enhance guest dining experience. Conducted thorough inspections of equipment and supplies, maintaining compliance with Federal and State regulations. Streamlined food service management processes, including food costing, pricing, and inventory management, to optimize operational efficiency and vendor relations.· Developed and maintained relationships with food and beverage vendors, optimizing supply chain and procurement strategies.· Designed and executed customized menus for events, balancing client budget constraints with high-quality culinary offerings.· Implemented systematic rotation of food products, ensuring peak freshness and minimizing waste.· Engaged directly with patrons to refine food selections, elevating customer satisfaction and dining experience.· Facilitated collaborative kitchen environment, contributing to &preparation of daily specials and menu items.

Supervised diverse team of sous chefs and food handlers, providing ongoing training to uphold and exceed health regulation standards. Developed and maintained vendor relationships, adeptly managing food costing, pricing, and inventory to optimize restaurant profitability. Crafted and executed rotating menu of daily specials, balancing customer preferences with operational efficiency.· Enhanced kitchen efficiency by instituting systematic approach to inventory management, reducing waste and ensuring availability of necessary supplies.· Elevated customer satisfaction by introducing innovative menu items, contributing to notable increase in diner patronage.