Experience

Wow American Eats

• General Manager

  • Dec 2020 - Present

  * Achieved sales growth by focusing on a guest first mentality, product consistency, and face to face marketing. * Increased hourly employee efficiency, and reduced labor costs by using projected sales, and data, while maintaining quality of service. * Facilitated vendor relationships for purchasing and cost control, while monitoring waste, which helped decrease my cost of goods. * Achieved sales growth by focusing on a guest first mentality, product consistency, and face to face marketing. * Increased hourly employee efficiency, and reduced labor costs by using projected sales, and data, while maintaining quality of service. * Facilitated vendor relationships for purchasing and cost control, while monitoring waste, which helped decrease my cost of goods.



Saltgrass Steak House

• United States
• Hospitality
• 500 - 600 Employee

• Senior Service Manager/Kitchen Manager

  • Aug 2018 - Dec 2020

  * Oversaw the entire front of house, with the sole intention of creating a welcoming atmosphere for our guests, and a great place to work for our team members. * Took over as Kitchen Manager, with a main emphasis on food cost, labor, and maintaining all controllable costs, at a profitable margin. * Created team building tactics by setting expectations, invoking excitement around leadership, and crafting craveable meals. * Oversaw the entire front of house, with the sole intention of creating a welcoming atmosphere for our guests, and a great place to work for our team members. * Took over as Kitchen Manager, with a main emphasis on food cost, labor, and maintaining all controllable costs, at a profitable margin. * Created team building tactics by setting expectations, invoking excitement around leadership, and crafting craveable meals.



Red Robin

• Design
• 1 - 100 Employee

• Assistant General Manager

  • Mar 2015 - Jul 2018

  * Strategically creative in areas of responsibility pertaining to the waitstaff, bartenders, hosts, and all kitchen endeavors, revolving everything around the guest. * Operated all functions of the restaurant necessary to make a positive impact on my team members, while stressing the importance of guest engagement, and sales building. * Created a fun atmosphere with team member involvement, that allowed everyone to work in a less chaotic environment, which increased productivity. * Strategically creative in areas of responsibility pertaining to the waitstaff, bartenders, hosts, and all kitchen endeavors, revolving everything around the guest. * Operated all functions of the restaurant necessary to make a positive impact on my team members, while stressing the importance of guest engagement, and sales building. * Created a fun atmosphere with team member involvement, that allowed everyone to work in a less chaotic environment, which increased productivity.



Chili's

• United States
• Restaurants
• 100 - 200 Employee

• Hospitality Manager

  • Nov 2011 - Feb 2015

  * Oversaw and performed all duties pertaining to hosts, wait staff, bartenders, and most importantly, guest interactions on a corporate level. * Set profitable margins through scheduling, ordering, and maintaining waste, by setting cost effective measures, pertaining to usage, and weekly sales. * Encouraged a winning atmosphere involved around preparation, excitement, culture, and team work, by setting goals, and promoting great communication. * Oversaw and performed all duties pertaining to hosts, wait staff, bartenders, and most importantly, guest interactions on a corporate level. * Set profitable margins through scheduling, ordering, and maintaining waste, by setting cost effective measures, pertaining to usage, and weekly sales. * Encouraged a winning atmosphere involved around preparation, excitement, culture, and team work, by setting goals, and promoting great communication.



Walk-On's Sports Bistreaux

• United States
• Restaurants
• 300 - 400 Employee

• Assistant General Manager

  • Jul 2008 - Oct 2011

  * Food and labor costs became an everyday endeavor to increase profitability, by utilizing P&L statements, correlated with a budget. * Maintained a fun, creative atmosphere between fellow management and staff, which promoted healthy brainstorming ideas, and sales increases. * Made customer service my main priority, with the goal to make a customer for life. * Food and labor costs became an everyday endeavor to increase profitability, by utilizing P&L statements, correlated with a budget. * Maintained a fun, creative atmosphere between fellow management and staff, which promoted healthy brainstorming ideas, and sales increases. * Made customer service my main priority, with the goal to make a customer for life.