Event & Restaurant Manager
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Cost efficiently managed per budget, ordering and inventory, negotiating with vendors.
Specialized in scheduling, profit and loss, labor control, product and quality control.
Work closely with Head chef to maintain kitchen, conducting daily line checks, prep lists, placing food orders.
Communicate well and used strong interpersonal skills to establish positive relationships with guests and employees
Service and Training manager, responsible for all front and back of house operations.
Managed day to day operations of full service restaurant to include scheduling, hiring, inventory and cost control with attention to budget, team building and staff training.
Promote guest satisfaction for steady repeat business, monitor food quality and staffing requirements to ensure a positive dining experience for every guest
Oversee all business operations, including sales, guest service, strategic planning and development, financial administration and inventory control.
Significant understanding of catering and food preparation procedures
Strong ability to allocate resources to ensure timely service * Ability to anticipate needs and professionally resolve issues
Ability to manage multiple tasks efficiently Solid written and verbal communications skills
*Experienced in interacting with people of different races, effectively.
Staff Training: Boosted staff performance through
