Responsible for all day-to-day operations of the restaurant averaging $150,000+ per week in sales volume, including food and liquor inventory and ordering, hiring, team member training and development, marketing, and shift-to-shift operations. Skilled communicator and adept at resolving guest and team member concerns as well as driving and optimizing team member performance to ensure guest satisfaction.

NRO INSTRUCTORTrained, coached, and reinforced complete mastery of BJ’s Gold Standard for new servers, bartenders, service assistants, and hosts. Flexibly performed as Server Instructor, Bar Instructor, Post Dining/Support Instructor, and Server 1, which also includes teaching all GSS steps and menu knowledge classrooms and leading front of house building setup (menus, fixtures, marketing materials, and bar display, etc.). Attended openings in:• Avon, IN• Canton, OH• Victorville, CA• Lafayette, LAEMERGING LEADER / QUALITY COORDINATORDrive all three front of house zones: hospitality, guest relations, and quality fast. Support management team with scheduling, training, cash handling, and marketing. Improve guest satisfaction and team member morale by demonstrating genuine concern and commitment.SERVER / BARTENDERMaster of all Gold Standard steps of service for Server, Cocktail Server, and Bartender. Green Apron and Brew Genius certified.• Team Member of the Year 2013 - Server• Team Member of the Year 2014 - Bartender