Designed, developed and implemented new menus. *Developed effective internal controls and always operated within budget. *Earned a reputation as a valuable and cooperative coworker by: being fair, honest, and willing to help others when needed.*Assisted new managers and other staff to become familiar with policy and operations. *Maintained outlets, including determination and scheduling of daily specials and monthly promotional campaigns. * Supervised and scheduled wait staff and kitchen personnel. Interviewed, hired, and trained personnel. *Developed training materials for menu installation (e.g., photography, charts, line-check sheets, recipes, procedures, etc.) and train management and staff for new menu items to ensure proper product specs for consistency within franchise system. * Directed daily operation in areas of customer relations, food and labor costs, safety, sanitation, product preparation, and recruitment and training of staff. Managed daily operations of dining room and banquet service in four dining areas.

Upscale Souffle Restaurant in Highland Park area