Oversaw daily operations of full service upscale Steakhouse that sits 250 guests, including equipment, inventory, food/liquor purchases. schedules and oversaw kitchen and service staff. supervised food quality and safety. Established and maintained vendor relationships.
Implemented daily employee shifts meetings which improved team morale and team work.
successfully manages and monitored 25 staff members from various background and ethnicity.
regularly met and exceeded both budget and sales goals.
participated in hiring and training of new staff in providing excellent customer service and crating positive atmosphere for guests.