Manage front house/back house restaurant operations for medium to high volume restaurants while maintaining high audit and health department reports. •Direct efficient guest flow through participative shift management, scheduling a full working staff of up to sixty crew members including servers, bus persons, hosts Kitchen staff and assistant managers. •Oversee employee relations encompassing staff recruitment, training and performance evaluation •Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares. •Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction.