• Scheduled meetings with supervisors to identify business obstacles, establish financial goals and tailor products to individual markets.• Trained, coached and mentored staff to support smooth adoption of new beer & beverage program.• Enhanced and redefined organizational structure to maintain competitive edge across territories.• Developed initial sales roadmaps and market strategies to promote successful product launches.• Improved productivity while reducing staffing and operational costs by 15%.• Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.• Partnered with vendors and suppliers to effectively manage and budget.• Reviewed operations reports to understand numbers and trends.• Increased profit by streamlining operations.• Advanced productivity KPIs to achieve key business goals and objectives.

• Responsible for opening brand new to-go concept for the brand on Long Island• Responsible Hiring, on boarding and training of full restaurant staff• Responsible for manager / leadership development for new locations• Weekly sales of $45,000• Manages a ECOsure score of 90%• Manages a rolling labor period to period of 22%• Manages a rolling food cost period to period of 20%• Lead on rolling out self-delivery services for the Long Island market• Drove year-over-year business growth while leading operations, strategic vision and long-range planning.• Implemented operational strategies and effectively built customer and employee loyalty.• Prepared annual budgets with controls to prevent overages.• Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.• Reduced process bottlenecks by training and coaching employees on practices, procedures and performance strategies.• Introduced new methods, practices and systems to reduce turnaround time.• Designed modern employee recognition program which boosted productivity and improved morale

• Responsible for operations in both Patchague & Farmingdale locations• Oversees beverage program in both locations, creating wine, cocktail and beer menu• Responsible for setting up COVID-19 guidelines for reopening• Assisted with new menu / rebranding of organization• Oversees security operations during high volume nightlife hours• Responsible for setting and following guidelines set by NYSLA• Developed and implemented new service standards and rolled out in both locations• Implemented and standardized new hire training and onboarding• Assisted in the development and roll out of a “virtual restaurant” via our delivery partners.• Mentored and motivated team members to achieve challenging business goals.• Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.• Maintained well-controlled business inventory with minimal losses by enforcing solid monitoring and management structures.• Managed team schedule with eye for coverage needs and individual strengths.• Handled cash accurately and prepared deposits.

• Responsible for front of house busser workgroup, including all interviews, hiring, onboarding, training and scheduling• Regularly took part in food safety walks conducted by Everclean and since on team raised score to 90%• Responsible for maintaining a “show ready” look for the restaurant, including all lighting, table maintenance, floors, glass and mirrors• Active in budget and P&L reconciliation, meeting goals consistently on controllable expenses• Took part in training and developing new managers to the company• Handle majority of Guest concerns through our Guest contact lines• Consistently beat sales goals while minimizing our comp percentage to below 1%• Working with the bar manager was able to lower bar waste to 2%.

• Oversee all bar & beverage operations, and day-to-day restaurant operations• Increased Guest metric scores by 30%• Lowered bar cost to less than 1% week to week and increased beverage sales by 3%• Maintains and reconciles P&L• Responsible for invoicing and inventory of restaurant and bar• The lead on food safety and inspections in the location, with a current ECOsure score of 90%• Proficient in Microsoft Office; utilizing it for labor and financial control• Requisition and development of new talent to the New York restaurants at both a management level and team member level.• Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability• Maintained well-controlled business inventory with minimal losses by enforcing solid monitoring and management structures• Mentored and motivated team members to achieve challenging business goals• Motivated, trained and disciplined employees to maximize performance

• Oversee Contempo Café, Sand Bar & Grill, and The Cove Bar at Bay Lake Tower• Worked with WDP&R beverage department to renovate the Sand Bar at Disney's Contemporary Resort• Worked with WDP&R beverage team on implementing and developing new global cocktails as well as targeted seasonal beers• Utilized Disney's four keys of “safety, courtesy, show and efficiency” to increased GSM scores by 20% at both Contempo Café and the Sand Bar, and by 30% at Cove Bar• Led cast through breaking multiple daily sales records, as well as breaking one million dollars in sales for the month• Worked closely with Make A Wish foundation• Assisted with new menu development and training• Proficient in AOT, LILO, MATRA, GEMS, and Work brain• Worked closely with housekeeping to maintain cleanliness of hotel and Guest rooms.• Provided on-the-job training to newly hired workers and team members.• Maintained knowledge of industry policies and procedures to set up and operate equipment safely.• Performed quality assurance tasks to promote accuracy and minimize mistakes.• Worked outside in all weather conditions.• Recognized upset conditions, determining cause, and took appropriate corrective action.• Maintained Guest satisfaction with forward-thinking strategies focused on addressing Guest needs and resolving concerns.• Provided primary Guest support to internal and external customers.• Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.• Set clear expectations and created positive working environment for employees.• Led and directed team members on effective methods, operations and procedures.• Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.• Proved successful working within tight deadlines and fast-paced atmosphere• Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting

• Lowered bars variance to 1.5% weekly• Increased bar sales by 10% in three months; bar accounted for 26% of total sales weekly• Led team to consecutive 98% food safety audits from New York State and ECOSure• Lowered store labor cost to 3%• Bar GPS scores 100% for the year• Increased overall GPS scores to 90%• Set up World Bartender Championship, as well as coached and lead my bartender to the semi-finals of the tournament• Led team to #3 in sales and #2 in bar sales for the region• In charge of restaurant remodel• Oversaw selection, ordering and inventory controls of wine, beer and alcohol program• Managed bar and wait staff and directed hiring program• Complied with health and safety regulations• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability• Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction

• Trained multiple new Cast members at location in all positions• Part of team that trained the new Cast at Disney's Art of Animation Resort• Highest average transaction count• Volunteered time to Disney “VolunteEARS”• Restocked workstations with supplies and food display cases with fresh selections to decrease customer waiting during busy periods• Performed food preparation responsibilities to meet franchise standards for quantities, speed and packaging• Made change and returned correct cash and coin to patrons• Reduced Guest wait times by quickly operating customer window and sales register• Greeted Guests promptly and took orders to keep flow of traffic moving• Performed shift change tasks each day to keep store neat and running smoothly• Processed orders on POS system and accepted cash and charge payments• Checked equipment for proper temperatures to keep food safe for consumption• Assisted with preparing salads and cold food items• Followed food safety procedures outlined in company policies and health and sanitation regulations to prevent food borne illness• Trained newly hired cast on routine tasks and Guest service

• Set up breakfast with Santa yearly, along side Leadership• Trained a staff on the bar, the POS system, and expo• Trained staff on POS and expo during NROs• Led bar to a rolling 90% GEMS score and overall restaurant GEMS score of 85%• Part of the team that broke the record for the highest revenue grand opening for the year• Rolled out new menus to rest of staff• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers• Increased sales significantly by upselling higher-end products to customers• Bussed and reset tables to keep dining room and work areas clean• Worked with POS system to place orders, manage bills and handle complimentary items• Applied comprehensive knowledge of wine, cider and beer to increase daily beverage sales• Kept register accurate through correct billing, payment processing and cash management practices• Cultivated warm relationships with regular customers• Checked identification for minimum age for sale of alcoholic beverages• Used slow periods to restock supplies, ice, trays and delivery bags