Efficiently operated two high volume restaurants with a combined staff of 120 culinary and restaurant professionals.
Scheduling
- Managed detailed scheduling to ensure adequate staffing through high-volume holiday season.
Leadership
- Served as key contributing member to Leadership team.
Responsible for coordination of up to 18 servers in restaurant with capacity of 200. Supported all kitchen operations when chef was absent. Assisted in maintaining preparation and service areas in a sanitary condition. Executed daily production lists and goals. Spoke with patrons to ensure satisfaction with food and service. Trained new employees. Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down. Communicated with customers regarding orders, comments and complaints. Observed diners to anticipate any additional needs and respond to requests.