The Great Oak Steakhouse

Standardizing operations for $3million signature restaurant. Streamlining scheduling for FOH operations with using OnTrack Performance tools. Creating and instituting complete new hire training manual for FOH operations. Conducting daily pre-shift meetings with staff and holding weekly wine/spirit trainings. Responsible for execution of service and staffing for $1.5 millon private dining room revenue. Inventory control for $300k in wine inventory. Responsible for managing and updating multiple lists for multiple revenue outlets. Established service standards and raised overall dining scores on OpenTable, Yelp, Tripadvisor and Unifocus.MICROS property expert.

Monitoring day to day operations for the casino/hotel flagship restaurant. Monitoring payroll, creating standardized staffing levels based on business demands.Evaluating and enhancing wine/spirit list. Establishing new standard operating procedures and execution with staff.Creative new ways to enhance guest service experiences by establishing new guidelines for staff to be empowered to make positive lasting impressions.

Monitoring the execution of Forbes 5 star standards throughout all food and beverage outlets. Inclusive of In Room Dining, Honor Bar, The Lounge Bar, The Dining Room, and The Pool Bar/Grill. Leading the team in configuration, training, and execution of food and beverage systems such as ADP, Micros, OpenTable, and EMC. Pushing revenue in day to day operations equiviating a $6M annual revenue. Encompassing inventory, menu maintenance, menu development, scheduling, forecasting, and achieving minimum standard labor on a daily basis to drive further flow through to the bottom line. I meet weekly with liquor and wine vendors to keep up with the pace of an ever evolving spirits/wine industry. Constantly developing and initiating new goals for set standards to push additional revenue while increasing the knowledge for staff of new products. Consistently maintaining a beverage cost of 22%-25% month over month.

Meets restaurant financial objectives by preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks. Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions. Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements. Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons. Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value

Over the 5 years I spent at Pala I was able to obtain experience managing 9 different restaurant outlets on property. Including The Oak Room, Mama's Cucina Italiana, In Room Dining, Poolside Cafe, The High Limit Lounge, The Poker Room, Choices The Buffet, The Beverage Department, and our Elite Guest Check In Food Distribution.