Successfully managing all aspects of restaurant operations including quality control, employee team efficiency, speed of service for dine-in as well as take-out and catering orders.Ensuring guests are receiving exceptional customer service at all times.Managing and motivate restaurant employees through constant communication and regular team meetings. • Maintaining food service and production levels – ensuring food is prepared and served in the appropriate quantity and with the utmost quality. Ensuring operations are in accordance with all kitchen sanitation and safety standards.(Opening/Closing shifts) Handling inventory responsibilities including food orders and receipt. Deliver food during peak hours of operation. Manage store financials - cash handling procedures and cost control (P & L).Performing administrative duties including all required reporting.

* Managed and lead bartenders, hosts and To-Go specialist teams (scheduled, staffing/interviews, focal reviews, etc.) Managed beverage alcohol costs, waste and add-on results.* Managed all new hire paperwork, including I-9 process/e-verify to ensure legal compliance, and starting wages are within guidelines.* Oversaw overall lobby, take out (to-go) and bar service experience, and responsible for performance against 100% On-Time and order fulfillment accuracy.* Conducted training for all service team members, and responsible for Train-the-Trainer sessions for all Certified Trainers and Professionals (including culinary).

• Lead the server and busser teams (Scheduling, staffing/interviews, focal reviews, etc.)• Responsible for overall satisfaction of guest dining experience.• Adhered to all service standards (Pronto, offering wine samples, add-on sales, post-worthy guest experiences)• Developed and implemented plans to continuously improve overall service experience. • Ensured that Ziosk service behaviors are consistently practiced by all servers.• Utilized guest recovery process and managed employee behavior through proper handling of guest feedback.

Achieving operating success with low turnover - high retention and overall employee satisfaction. Reviewing and analyzing P&L, Labor/Quality/Cost control reports. Delivering accurate sales projections.Setting kitchen pars, conducting weekly inventory audits, and ensuring Health Dept. compliance. Ensuring system-wide uniformity, adoption and adaptation of programs, operational standards and procedures irestaurant. Accomplished through prompt follow-up on all Operations Excellence Review Action Plans using effective coaching techniques coupled with required scheduled visits with and follow-up calls to the director of operations.

worked for this company for 18 years, starting as a cashier. My last position held, was District Manager. I overseen the operation of 6 restaurants.