Directing the recovery from COVID opening the restaurant following all new regulations from Clark County Health DepartmentRestaffing the restaurant with a combination of old and new employees to meet the demands of our new businessRestructured our deliveries to accommodate our increasing business levelImplemented new company marketing plan to aid on our recoveryMeet with kitchen managers on a regular basis to discuss commodity prices to further lower our food costFloor management to make sure our guest are finding their favorite items to enhance their experience in our restaurantCash management/ Bank RunsFloor Management

Directed the Grand Opening of the Bellflower location, with sales over 9 million dollars per year.Guided the hiring and training of the opening crew of over 290 culinary and service professionals and maintaining crew turnover in check.Maintain expenses below budget through accurate planning, waste reduction, controlling purchasing and cost-effective operating procedures.Redesigned the entire menu and plate specs during COVID to open an outside dinning room allowing us to stay in business by changing the business model from buffet to regular service.Implemented a completely new procedures of service to accommodate the new outside dinning roomFloor Managements, payroll and Cash Control

Responsible for all everyday activities of floor management.Coordinated all Special Events, Weddings, Corporate Meetings with the Sales TeamIn charge of all Service Team training and development.Purchase and Inventory control of Liquor, Beer and Wine developing weekly wine specials and running sales contests increasing our check averages and promoting a better dinner-wine pairings to enhance guest experienceP&L Analysis and research to ensure commodity pricing and capturing every opportunity to reduce our costCash ManagementPayroll

I am responsible of everyday activities of floor management.Hiring, training of FOH and BOH personnel.Development of new Trainers and Floor Managers.Cash Control

Directed the Training and Development of all Assistant and General Managers.Directed the Grand Opening of the Orange CA location.Forecast yearly sales and budget.Inventory control of Liquor, Beer and Wine.P&L Analysis and research.Floor Management.Cash Control.

Assisted on the Grand Opening of the Orange CA Location.Directed the Training of all new Managers of the LA Location.Headed Multiple Departments: Personnel, Bar, Purchasing and Art & EntertainmentImplemented systems and procedures for each department.Served as the Acting General Manager of the Atlanta, GA. location while a local General Manager was being recruited and trained.Responsible for all every day Floor Management activities, forecasting, hiring and training of new Team Members.Cash Control - Bank runs