Responsible for directing the development, analysis, staffing, scheduling, training, and managing of over 100 employees, including a multi-million dollar food and beverage company.
In charge of all food and beverage selections, menu development, and menu writing. Managed a staff of up to 25 employees.
Design and implement cost control programs to maximize revenue. Maintain a high level of cleanliness and integrity. I also have been able to keep the restaurant running smoothly.
Worked with Chef to create and execute the menu for the restaurant. This included the creation of a new menu, and the development of a new menu.
Manage the cost control of the restaurant and ensure that all expenses are being met. Also, maintain a high level of cleanliness and professionalism.
Created and maintained a strong team of employees to ensure the highest level of customer relations. This included the creation of a new menu, and the development of a cost-effective method.
Project Manager responsible for the design and management of a new kitchen and restaurant. The company was a full-time restaurant and bar, a carpet, tile and Patio.
Responsible for the development and implementation of the brand strategy and execution of the new product launch. Responsible for the design, development, and implementation of the marketing and sales programs.
Management of the restaurant and bar, including the development of a new menu, and the establishment of a new food and beverage concept.
Hired and trained a team of 6 managers and a staff of over 100 employees. In addition to the restaurant management responsibilities, I was promoted to General Manager in January 2016.
Manage all aspects of restaurant management including food preparation, menu development, and menu development. Develop and implement new menus and recipes.
Food&beverage management-menu development, recipe adherence, and restaurant/bar sales. Increased revenue by 10%.