I lead back of house responsibilities, as well as coordinated with front of house management to create a very welcoming and "down home" experience for my customers. Trained all aspects of BOH responsibilities, and kept an upbeat crew with incentives for excellent performers weekly. Kept all inventory stocked, and made this a priority of mine. If it's on the menu, I will have it available. Hand cut ny steaks, fishes, and other seafood, and prime rib.
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