- Maintained adherence to client-event requirements through delegation,prioritizing and management of production phases from concept toexecution.- Hired and trained staff for cross-functional assignments and verifiedemployee knowledge of specific procedures related to each event type.- Selected event materials which aligned with clients' requests and vision.Exhibited thorough knowledge of foods, beverages, supervisory duties,service techniques and guest interactions.- Mentored front of house personnel on company policies customer servicetechniques and professional communication.

- Communicated well and used strong interpersonal skills to establishpositive relationships with guests and employees.- Scheduled and directed staff in daily work assignments to maximizeproductivity.- Trained workers in food preparation, money handling, and cleaning rolesto facilitate restaurant operations.- Coached team members on food safety and sanitation processes, customerservice, menu education, and up-selling techniques to drive revenue.- Consistently maintained high levels of cleanliness, organization, storage,and sanitation of food and beverage products to ensure quality.- Trained front-of-house staff on restaurant policies and procedures, guestservice techniques and communication skills to promote positiveexperiences.

- Trained, managed and motivated employees to promote professional skilldevelopment.- Recruited and hired individuals demonstrating passion, dedication andadded value to the team.- Identified client business and operational needs and introduced services toprovide solutions.- Assessed team proficiencies, identifying and targeting areas forimprovement.