Responsibilities include: Management of the facility, inspections, and cleanliness. My team is a member of the Board of Directors and the General Manager of the company.
Responsible for design, procurement, scheduling, and budget of over $1.3 million. Manage a team of six employees.
Developed and implemented ordering procedures for all food and beverage products. Negotiated and managed vendor relationships. Created and maintained a strong relationship with vendors.
Worked with the Epic team to develop and implement a new go-to-market plan. This included the development of a new product line.
Implemented new employee orientation program and trained employees on how to use their skills. This resulted in a more efficient and effective work environment.
Managed a team of 12 employees, including hiring, training, and performance reviews. Responsible for all aspects of the business.
Chef de Cuisine
Managed kitchen staff, including front of house and back of house staff. Ensured all food and beverage standards were met.
Managed all aspects of the restaurant including inventory, ordering, invoicing, and vendor management. Worked with the leadership team to design and implement a new menu.
Responsible for all aspects of procurement, inventory, and service of the facility. The management of the front desk, scheduling, vendor relations, and negotiation of all vendors.
Supervised all aspects of procurement, logistics, and management of a staff of over 200 employees. Provided oversight of the daily activities of the program including: budget, metrics, and vendor relations.