♦ Optimized profits by controlling food, beverage, and labor costs on a daily basis. ♦ Built sales forecasts and ensured departmental schedules reflected desired productivity targets. ♦ Analyzed P&L Statements for areas of opportunity to increase profits without sacrificing the guest experience. ♦ Assisted in the development of companywide systems & training programs. ♦ Experienced in multi-unit operations throughout the Florida Market: Tampa, Naples, and Pembroke Pines. ♦ Conducted weekly management meetings to ensure organization and efficiency, as well as communicate company goals, directives, and initiatives. ♦ Conducted Management & Team Member interviews, New Hire Orientation & Annual Evaluations. ♦ Communicated well and used strong interpersonal skills to establish positive relationships with guests, team members, and vendors. ♦ Trained & Developed 6 General Managers, 3 Executive Chefs, & 3 Beverage Managers throughout the company. ♦ Planned & executed the annual St. Patrick’s Day event for the Pembroke Pines & Naples units, generating $54K & $45K consecutively in a single day, with annual sales increases for the event in both units. ♦ Implemented the Poppy Appeal throughout the company, working alongside the British Royal Legion.
♦ Analyzed and determined claims status, eligibility, and benefits of Medicare Choice policy holders. ♦ Utilized standard work processes to document inquiries. ♦ Satisfied customers' requests for policy information through order processing system.
♦ Conducted daily pre-shift and weekly departmental meetings to ensure organization & efficiency. ♦ Developed and maintained exceptional guest service standards. ♦ Performed consistent and effective beverage inventory management. ♦ Optimized profits by controlling labor and beverage costs daily. ♦ Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies. ♦ Prepared for and executed new menu implementations. ♦ Oversaw front of house personnel to maintain adequate staffing and minimize overtime. ♦ Scheduled and directed staff in daily tasks to maximize productivity. ♦ Conducted kitchen line checks for product quality and consistency. ♦ Assisted with kitchen prep lists and production.
Bachelor of Science (B.S.)
Food & Beer Pairing, Craft Beer Industry, Cicerone Program, Bourbon, Community
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