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Responsibilities

• Responsible for overseeing the operation of 3 high volume restaurants containing 2 managers and 45-60 hourly employees per location
• Maintain below 30% of Net Sales margin for cost of goods and below 20% labor costs per location
• Met monthly sales and profit goals for 16 months consecutively
• Implement effective HR policies to ensure all practices are in compliance with labor, employment and health code regulations
• Maximize profits through cost control, labor management and outstanding service standards that drive new and repeat business
• Attend monthly training seminars to develop in house FOH/BOH training courses for all current and future managers and front of house staff
• Responsible for developing and running full staff menu training for both BOH and FOH staffs through the use of personally developed training manuals and guides
• Manage labor, scheduling, payroll, inventory, book keeping and day to day operations
• Created monthly and quarterly award based competitions throughout franchise to increase sales and profit margin

Accomplishments

• Awarded top manager 3 quarters in a row for high sales, high profit margin and lowest staff turnover
• Lowered labor costs by 1.9% annually through developing team driven staff training methods
• Developed ingredient guides based off of corporate food menus used franchise wide for multiple locations during training and day to day operations

Responsibilities

• Oversaw a staff of 4 managers, 12 kitchen and 40 service employees in a high volume 150 seat restaurant
• Turned around unprofitable daytime and weekend hours. Streamlined lunch and brunch operations, adding brunch menu and express lunch service increasing margins by 8%
• Reduced food costs by 7% after identifying and eliminating inventory issues such as over ordering and insufficient waste management
• Oversaw the inventory process including ordering and negotiating with vendors
• Program and execute training on POS systems
• Worked closely with the Executive Chef and BOH staff to create private event and seasonal menus that optimize profit
• Build teams through leadership, open communication, conducting pre-shift staff meetings and incentive driven rewards

Accomplishments

• Reduced cost of goods by 7% and labor costs by nearly 10% year over year
• Maintained year over year growth of 5% while in management position due to high standards in service

Responsibilities

• Oversaw a 4 person management team as well as 65 service staff members for restaurant and private event operation
• Managed the full operation of 800+ person nightclub/restaurant generating $40,000+ per night
• Outlined shift duties and trained new employees on proper food handling and safety procedures
• Budgeted, planned and seamlessly managed over 300 events for clients such as: sweet 16s, corporate events, large scale fundraisers, birthday and engagement parties
• Responsible for advertising, and marketing the event space/restaurant through local advertising and social media
• Organized all outside services for private events and coordinated meetings between the vendor and clients
• Responsible for developing and implementing training programs to be used for all staff departments including BOH, FOH, floor and assistant managers 

Accomplishments

• Maintained a 10% profit growth yearly while in management position
• Was recognized by the dean of Hofstra University Graduate School of Business for an excellence in organizing and running a 2500 person event for the opening ceremony of incoming students