Own and operate a food truck serving multiple demographics. Develop and implement comprehensive strategies to drive customer service, sales, and enhance profitability. Communicate with customers to ensure that needs are met, issues are addressed, and service standards are adhered to. Direct all internal culinary activities, monitoring quality of ingredients and food preparation methods in accordance with established expectations and safety and sanitation regulations. Plan and manage truck… Show more Own and operate a food truck serving multiple demographics. Develop and implement comprehensive strategies to drive customer service, sales, and enhance profitability. Communicate with customers to ensure that needs are met, issues are addressed, and service standards are adhered to. Direct all internal culinary activities, monitoring quality of ingredients and food preparation methods in accordance with established expectations and safety and sanitation regulations. Plan and manage truck layout, coordinating planning processes to obtain licensure from the State. Develop menu items, recipes, and managed inventory. Maintain relationships with promoters to execute events to enhance brand awareness. Key Accomplishment:• Curated marketing strategies through social media engagement and networking to drive increased brand awareness within local communities and networks, resulting in improved revenue and sales growth. Show less

Directed all facets of restaurant operations, maintaining P&L responsibility to ensure adherence to short- and long-term growth objectives. Key Accomplishments:• Successfully increased sales by 10% through overhaul of internal culture and customer-centric service strategies. • Led the company in Net Operating income, establishing internal systems and cultivating employee performance.

Delivered a new restaurant opening project from inception to completion, ensuring all facets of strategic planning were detailed and training initiatives were in place for cohesive operations. Key Accomplishments:• Successfully opened a new restaurant, conducting menu planning, internal structures, employee training, procurement and inventory management, as well as budgeting. • Maintained P&L accountability and achieved consistent growth.

Enhanced front of house staffing and drove guest satisfaction scores by 20points YOY. Developed and implemented ongoing server training to increase check average using daily one-on-one and classroom instruction.

Oversaw all front of house operations, including scheduling and liquor inventory cost control. Minimized bar costs by 2%, maintaining 0.5% under budget.

Opened the Griffin GA. location in June 2005 as the general manager. Developed people and systems to sustain a Guest friendly atmosphere with a sales oreinted staff and enjoyed developing relationships with guest and the community. Maintained administrative functions, Budgeting P&L accountability

Responsible for daily operations of the restaurant, maintaing staff levels and training programs.Bar operations, Inventory, cost control, sales

I opened a new restaurant In St. Petersburg, Florida as the Kitchen Manager. The opening went so well that expectations were exceeded and as a result. I was promoted to Service Manager at the Indianapolis, Indiana location where sales averaged four and a half million a year. Responsible for guest relations, sales and entertainment training of the staff as well as daily operations