Bar and Service Manager at Hickory Tavern (2024-03 – Present)
- Lead a team of service and bar employees in a fast-paced restaurant environment, consistently delivering outstanding guest experiences and repeated return guests.
- Reduced inventory waste and decreased cost of goods by 5% by implementing effective stock control procedures and regular audits.
- Increased beverage sales through staff training, upselling initiatives and BLW increased knowledge classes and one on ones.
- Maintained high standards of cleanliness, safety, and operational efficiency while managing daily restaurant operations.
- Oversaw inventory control, weekly ordering and stocking of liquor, beer, wine and restaurant supplies.
- Managed daily front-of-house and bar operations to ensure efficient service and high customer service.
General Manager/ Sous Chef at Harpers Restaurant (2018-04 – 2024-01)
- Performs all functions of the general manager including, end of month, inventory, P and L analyst and sales building
- Hiring, orientation and training of new staff in front of house and back of house.
- performed off site catering at hotels and insured excellent food and service.
- create prep lists for the kitchen and insure that all food and beverage products are created and served to spec.
- Created new standards for cleanliness and new checklist procedures to ensure that all health inspection guidelines are followed and new routines were followed daily.
Food Management Specialist at Panera Bread (2017-08 – 2018-03)
Maintaining all operations of the back of house including food cost, ordering, truck receiving, training, bakery pars.
- Exceeded in decreasing food cost by half.
- Maintained excellent bakery sales by analyzing bakery opportunity reports and adjusting pars to decrease access left over cost and increase bakery sales.
- Through training and coaching I was able to increase productivity and speed of service. Where previously kitchen productivity was not meeting the appropriate expectations, they now are able to do so on a constant basis.
Acting General Manager at Cantina 1511 (2013-05 – 2017-07)
While training to be General Manager I maintained all functions of budget analysis, P & L, IBITA, and overseeing all inventory and functioning in front and back of house.
- Worked in the Corporate office to set up change of ownership, worked with and fluent in computer programs, such as Excel, quick books, micros, schedulefly, fintech, and set up all utilities and employment record transfers.
- Maintained an administrative position where I kept all claims reports, employee information, employee documents, and Human Resource information, up to date and accurate.
- Manage front of house operations in areas of staff management, customer relations, vendor relations, purchasing beverages, smallwares, and all equipment.
- Effectively directed employee relations by coaching the staff using thorough training and periodic performance evaluation, preparing the daily prep list, enforcing and engaging in daily line checks and maintaining the standard Safety and Sanitation regulations of North Carolina.
- Successfully lead and motivate employees through implementation of in-house training and rewards, resulting in increased productivity, positive energy and higher service values.
Bartender/Key Hourly Manager at Bravo Italiano (2009-02 – 2013-05)
- Creating and maintaining bar patrons through wonderful service and knowledge of an abundance of mixology skills.
- Maintained a clean and properly ran bar, following guidelines of the ALE laws of North Carolina.
- Ran floor shifts and helped to guide and coach staff members to perform superb service.
- Performed training classes for new hires.
