Assistant Manager

• Nov 2018 - Present

General Manager

• Dec 2016 - Present

• Supervising up to 25 employees. • Managed an opening of $100,000 first week. • Trained 75+ employees with little to no work experience. • Made production calls to keep the store running smoothly. • Ran Shifts around 25-28% labor cost. • Acted as a hands on working manager in order to ensure quality of service and product through out the shift. •Assigned schedules and trained all staff in Corporate protocols. • Supervising up to 25 employees. • Managed an opening of $100,000 first week. • Trained 75+ employees with little to no work experience. • Made production calls to keep the store running smoothly. • Ran Shifts around 25-28% labor cost. • Acted as a hands on working manager in order to ensure quality of service and product through out the shift. •Assigned schedules and trained all staff in Corporate protocols.

Special Project Rapid Responder

• Jun 2015 - Nov 2015

• Acted as a member of an emergency response team. • Conducted resource tracking using scanning equipment and a mobile app. • Registered personnel and equipment on job sites. • Managed safety of all employees on job sites. • Trained for air monitoring of disaster situations. • Acted as a member of an emergency response team. • Conducted resource tracking using scanning equipment and a mobile app. • Registered personnel and equipment on job sites. • Managed safety of all employees on job sites. • Trained for air monitoring of disaster situations.

Server/Cook/Cashier/Kitchen Manager

• Apr 2015 - Jun 2015

• Acted as food expediter, ensuring proper communication between kitchen and waitstaff while controlling the flow of food from the kitchen to the dining room. • Served tables. • Ran front register. • Input food orders into MICROS RES POS system. • Acted as food expediter, ensuring proper communication between kitchen and waitstaff while controlling the flow of food from the kitchen to the dining room. • Served tables. • Ran front register. • Input food orders into MICROS RES POS system.

Catering Prep/Cook

• Oct 2014 - Apr 2015

• Prepared food for catering events with up to 800+ guests. • Executed daily catering production lists and goals. • Cooked on grill/flat top during lunch rush hours. • Stocked, organized and cleaned kitchens. • Prepared food for catering events with up to 800+ guests. • Executed daily catering production lists and goals. • Cooked on grill/flat top during lunch rush hours. • Stocked, organized and cleaned kitchens.

Catering Coordinator/Cook

• Jan 2012 - Dec 2012

During a restaurant ownership transition, I assisted in redesigning the kitchen and dining room, as well as setting up food tracking procedures and pricing. Other duties: • Managed food preparation, delivery, set-up and service for catering events with up to 700+ guests. • Executed daily catering production lists and goals. • Managed all kitchen operations when chef was absent. • Stocked, organized, and cleaned kitchens. During a restaurant ownership transition, I assisted in redesigning the kitchen and dining room, as well as setting up food tracking procedures and pricing. Other duties: • Managed food preparation, delivery, set-up and service for catering events with up to 700+ guests. • Executed daily catering production lists and goals. • Managed all kitchen operations when chef was absent. • Stocked, organized, and cleaned kitchens.

General Manager/Cook/Cashier

• Mar 2004 - Jan 2012

Upon the departure of one of the restaurant’s co-owners in 2007, I was chosen for promotion to General Manager. During the owner’s extended leave in 2009, I stepped up to cover her responsibilities in addition to my own. When the restaurant expanded in 2011, I assisted in designing the new kitchen and dining room, as well as implementing new procedures for both front and back-of-house management. Other duties: • Supervised 10-person kitchen staff. • Trained kitchen staff on proper use of equipment, food handling and preparation, portion sizing, event set-up, and kitchen clean-up and shut-down. • Managed food preparation, delivery, set-up and service for catering events with up to 300+ guests. • Managed food and supply orders from distributors while maintaining both quality and cost-effectiveness. • Managed employee payroll and timekeeping, including completion of proper paperwork for new hires and terminations. • Created bi-weekly work schedule for all employees. • Used Quickbooks for restaurant bookkeeping, including utilities, payroll, regulating food costs and menu pricing. • Created recipes for menu entrees and side dishes. • Took food orders and relayed orders to the kitchen. • Cleaned and inspected galley equipment, kitchen appliances and work areas. • Rectified guest complaints quickly and efficiently. • Encouraged the use of customer feedback to implement positive changes within the restaurant. • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service. Show less

Food Prep/Dishwasher

• Aug 2003 - Jun 2004

• Cleaned and sterilized kitchen equipment and facilities. • Cleaned and organized work areas, utensils, dishes and silverware. • Helped with food preparation, set-up and service for catering events. • Cleaned and sterilized kitchen equipment and facilities. • Cleaned and organized work areas, utensils, dishes and silverware. • Helped with food preparation, set-up and service for catering events.