Assistant Food and Beverage ManagerSeptember 2014- PresentSupervise the overall front operation in assigned area, including supervising and directing team members in their daily job function and in appropriate assigned areas. Responsible for insuring high standard of service are maintained. Carries out responsibilities with minimal direction and exercises judgment to achieve desired results. • Maintain positive guest relations at all times, resolving guest complaints and ensuring guest Satisfaction• Monitor staff for outstanding guest interaction and personalized service.• Responsible for the accuracy of all time, attendance and variance records, as well as equitable scheduling of all shifts.• Ensure guest complaints and problems are resolved and requests for special services are carried out in a timely manner.• Ensure cleanliness of the assigned unit and surrounding areas.• Responsible for insuring that current safety rules and regulations are followed by all team members under span of control. • Carries out supervisory responsibilities in accordance with organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training team members; planning, assigning, and directing work; appraising performance; rewarding and or coaching team members; addressing complaints and resolving problems toward a non- biased outcome.

• Employee recruitment, employee training adherence to company policies, and regulatory compliance.• Maintaining employee records and personnel-related data such as hires, transfers, payroll and performance appraisals.• Supervised 20-35 employees, including an assistant manager, shift managers, team trainers, and team. • Reviewed daily and weekly inventories to ensure accuracy • Set weekly business objectives, reviewed management schedules prior to posting and submitted weekly management schedules and objectives to supervisor in timely manner • Ordered food products and inventory; performed daily, weekly, monthly, inventory audits • Coached, taught and developed Assistant Managers, Shift Mangers, Team Trainers, from within company • Initiated staff incentives that excite and reward staff for sales, cost savings, efficiency and customer satisfaction • Directed daily operation in areas of customer relations, food and labor costs, safety, sanitation, product preparation, and recruitment and training of staff • Managed back-of-the-house operations (e.g., employee shifts, scheduling, labor costs, food costs, portioning, and inventory) • Meet and exceeded Food Safety Standards daily

Responsibilities included overall management of BTM volunteer organization.Recruit, train and supervise 13-17 year old male participantsPlan and facilitate biweekly group meetings.Plan and lead weekend trainings for participants and mentors.Represent and speak about Boys to Men Mentoring to community.Trained and mentored start up organizations in northeastern US and Canada

• Responsible for all staff recruitment, training, HR functions, payroll, performance evaluation, promotions and termination • Responsible for assisting catering dept. with catering events.• Implemented all promotions and seasonal marketing.• Improved customer and client relations • HACCP adherence, Scored Gold in Food and Physical Safety audits multiple years.• Responsible for monthly employee food and safety training. • Managed subsidy by increasing revenues and controlling unit expenditures.• Managed back-of-the-house operations (e.g., employee shifts, scheduling, labor costs, food costs, portioning, and inventory) • Meet and exceeded Food Safety Standards daily• Catering, menu planning and development, purchasing, receiving and inventory control.