Experience

Denny's

• United States
• Restaurants
• 700 & Above Employee

• Restaurant Manager

  • Dec 2012 - Present

  • Front of house operations: Overseeing all dining room activities (host, servers, & cashiers). • Back of house operations: production charts, line operation & prep, recipe adherence, and ordering of products. • Ensure all HACCP, Steri-Tech, and State Health requirements are being met. • Office & Other Duties: Cash handling, inventory, food ordering & end of day reports. • Prepare and analyze P&Ls and adjust budgets accordingly. • Front of house operations: Overseeing all dining room activities (host, servers, & cashiers). • Back of house operations: production charts, line operation & prep, recipe adherence, and ordering of products. • Ensure all HACCP, Steri-Tech, and State Health requirements are being met. • Office & Other Duties: Cash handling, inventory, food ordering & end of day reports. • Prepare and analyze P&Ls and adjust budgets accordingly.



ABC Fine Wine & Spirits

• United States
• Wine & Spirits
• 400 - 500 Employee

• Sales Consultant/Manager Trainee

  • Aug 2012 - Dec 2012

  • Help Educate Guests with choices of fine wines and spirits. • Help control inventory shrinkage by using proper ordering and receiving practices. • Responsible for cash control & end of day functions when closing the store. • Placed on a fast track curriculum to becoming a store and/or area manager. • Help Educate Guests with choices of fine wines and spirits. • Help control inventory shrinkage by using proper ordering and receiving practices. • Responsible for cash control & end of day functions when closing the store. • Placed on a fast track curriculum to becoming a store and/or area manager.



Ruby Tuesday

• Restaurants
• 700 & Above Employee

• Dining Room Manager

  • Feb 2011 - Jul 2012

  • Oversaw all aspects of the front of the house responsibilities (with an emphasis on providing a comfortable and quality atmosphere for the guests and employees). • Hired, trained, and scheduled servers, bartenders, bussers, and hosts. • Ordered and inventoried bar products (beer, wine, and liquor) along with smallwares. • Knowledgeable in back of house operation standards (pull & prep charts, taste & temperature checks, expo functions, plate presentations, etc.). • Responsible for safety and sanitation procedures for all employees. Show less



TooJay’s Deli • Bakery • Restaurant

• United States
• Restaurants
• 100 - 200 Employee

• Restaurant Manager

  • Feb 2005 - Sep 2010

  • Responsible for front of the house operations, including dining room, catering, cashiers, and deli areas. • Effectively hired and trained for all areas of the store (servers, cashiers, bussers, deli, prep, & grill). • Monitored, inventoried, and ordered for all controllable areas (e.g. paper, food, labor, etc.) • Redesigned catering area and driver system resulting in 20% drop in catering labor cost. • Held safety and sanitation classes bimonthly for all employees. • Responsible for front of the house operations, including dining room, catering, cashiers, and deli areas. • Effectively hired and trained for all areas of the store (servers, cashiers, bussers, deli, prep, & grill). • Monitored, inventoried, and ordered for all controllable areas (e.g. paper, food, labor, etc.) • Redesigned catering area and driver system resulting in 20% drop in catering labor cost. • Held safety and sanitation classes bimonthly for all employees.