Director of Retail Merchandise

• Jul 2020 - Present

Assistant General Manager

• Oct 2018 - Jun 2020

Wine Manager

• Jan 2018 - Sep 2018

Assistant General Manager

• Oct 2016 - Dec 2017

Oversee & manage ALL areas Restaurant under direction of Regional GM; makes final decisions on guest service. Manage all restaurant operations including scheduling, planning & forecasting while upholding & championing standards, product quality & cleanliness. Optimize profit by ensuring that scheduling is done efficiently & supplies are maintained in appropriate quantities. Prepare financials for GM & execute initiatives that are identified & driven from GM & Home Office. Promote restaurant locally & ensure guest satisfaction. Ensure the unit represents our core values. Exercise good judgement & decision making addressing escalated concerns & be proactive in resolving issues with guests & staff. Responsible for compliance with OSHA & all local safety codes, & Company safety practices & policies. Ensures cash handling & payment policies are in place. Conduct line checks. Maintain adequate staffing levels & implement training protocols for staff members. Drive operational excellence. Set performance expectations & monitor training process to ensure quality & consistency of training. Measure & evaluate service standards, develop & implement plans for continued improvement of service. Prepare & conduct performance appraisals & provide coaching. Ensures company standards on equipment, facility, & grounds are maintained by using a preventative maintenance program. Adhere & enforce Company Code of Conduct. Attends & leads P&L, can lead discussion & provide input regarding the business as it relates to P&L; contributes to budget discussions for the unit. Utilizes CTUIT, purchase trackers, costed schedules & declining budgets to assist the GM in controlling business. Measures unit meets & exceeds budgeted sales. Implements internal finance & accounting policies & procedures. Maintains favorable working relationship with all company employees to promote a cooperative & harmonious working climate which is conducive to employee morale, productivity & culture. Show less

Restaurant Manager, Water Grill Santa Monica

• May 2013 - Sep 2016

Oversees the daily operations of a $12 million/year restaurant from ordering, purchasing, receiving, storage, and preparation of all food product to guest relations, flow of business, and service standards. Oversees the flow of business during business hours. Being active in all areas of the restaurant (front desk, bar, kitchen, and main dining room) for the whole dining period. Walking the building to ensure all areas of service are being met to company standards and course correcting when needed. Responsible for financial operations of restaurant: accuracy of safe, change orders, and bar banks, reconciliation of tips, coding invoices, calling vendors when needed, manages one operating account, and trouble shooting variances. Responsible for all human resource related to crew. Forecasting the need for product based on inventory counts Writes the schedules for two work groups currently: Hosts and Wine Stewards (server, bartender, runners, bussers also available). Participates in creativity of developing incentive programs, generating sales, and marketing services.\Ensures that all food products meet company recipe specifications for preparation and quality. Recognition of crewmembers (coaching). Makes labor management decisions each shift. Participates in interviews and selection of new crew. Show less