Successful Restaurant Manager with 17+ years experience in large scale food restaurant environment. Supervised 36 employees. The Restaurant seated 120 and is open 17 hours per day. I Implemented control measures to ensure daily operations remain within company targets. Maximize bottom-line performance through loss control and inventory, setting and following par levels for ordering, ordering large scale food orders each week, organized all inventory and kept in order for weekly inventory. Daily controlled inventory on hand. Paid bills each day. I developed an off site catering business to enhance sales. I was considered on site Human Resource Manager, in charge of all hiring and orientations. All employee assessments and training, I made weekly schedules. I preformed payroll each week. I balanced the money, done end of day reports, monitored smart safe operations, filled it with money. I was in charge of a safe reserve of $3,500, . I have successfully passed internal audits. I conducted training for the kitchen staff, and the wait staff on new recipes for new menus. I oversaw all operations, and handled all staff and guest problems. I also monitored nutritional information for guests, and displayed calorie counts, etc for the general public to have. I conducted walk through inspections in the kitchen and assigned and monitored all sanitation issues. Assurance of sanitation and proper food handling was always first and foremost. I have a Food Handlers Card, have been ServSafe Certified for Managers. I am dependable. I do not ever miss work. I am a hard worker, and very dedicated.
Ranked in Top % of class
Red Cross Disaster Team Volunteer
Companies Worked For:
Job Titles Held: