• Responsible to oversee and direct the seamless running of the restaurant and supervise all team members which include hiring, training, coaching/counseling, skill development and terminations. • Manage staffing levels and controllable costs ensuring they are in line with the budget. • Lead when General Manager is off duty. Provide highly efficient and effective service while ensuring that all financial and statutory requirements are met. • Ensure delivery of outstanding service to guests.• Manage private events, catering, and banquets to ensure customer satisfaction. • Passed 2 health inspections by the California Health Department and 6 EcoSure inspections.

• Responsible for location finances, in store marketing and promotional changes. • Hired, trained, and coached staff members on customer service skills, food & beverage knowledge, and health and safety standards. Passed 6 health inspections by the Tennessee Health Department.• Rearranged kitchen equipment to optimize efficiency. • Increased profit from a negative to positive $48,000. Increased volume and guest satisfaction at the same time.

Paradise Pier Hotel • Managed high-volume restaurant and bar. Took this venue from a loss of $200,00 a year to over to a $1,000,000+ a year in profit. Based on previous sales revamped alcohol purchases. • Created unique menus and wine items for the Concierge Lounge including staff training. • Set a record for no safety incidents in 504 days. • Responsible for hiring, staffing and workforce planning. Lowered staffing shortages, improved employee retention by 75%.

Disneyland Hotel• Managed Coffee Shop, Quick Service Style Restaurants.• These locations were added to my responsibility: Hook’s Pointe Restaurant Lost Bar, Top Brass Lounge, Wine Cellar Bar, and Fine Dining Steakhouse 55, which has been 4-Stars by Southern California Restaurant Writers.• Hiring manager responsible for training and coaching 350+ cast members on customer service skills, food and beverage knowledge. • Responsibilities varied and included maintaining inventory for daily operations, managing staff for large parties including weddings, anniversaries, and business meetings, maintained employee records and tracked performance, scheduled employee hours based on forecasted sales, reported and scheduled maintenance on facility. • 1st manager in the history of the Disneyland Hotel to make a profit (5%) in Room Service and Amenities.

• Based on blueprint determined placement of equipment, seating, menu and guest flow. Ordered and managed stocking of food and beverages. • Managed high-volume Lounge that focused on high-end Spirits. Added casual entertainment through chess and checkers. • Responsibilities included hiring, scheduling, creating and maintaining training manuals, inventory, creating cocktail menus, etc. • Opening experience was strong for a high-end Hotel.

• Managed Coffee Shop, Quick Service Style Restaurants Snack Carts. • Responsibilities varied from ordering inventory, managing/booking large parties, managing employee records and tracking for performance, scheduling, maintaining labor to forecasted sales, to maintenance issues, etc.

• Created higher profit margin by 5% and reduced labor costs by 2% while reducing food costs by 4%.• Focus was on Specialty menus/Marketing Strategy.• Conducted everyday responsibilities such as: scheduling, pricing, ordering, quality control, staffing, invoice processing, inventory, payroll, and accounting.