Prepared strategic forecasts and budgets, analysed variances and implemented corrective actions to
increase average meal checks and customer visits.
Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard
operating procedures and guest experiences.
Supervised staff preparing and serving 550 meals per day.

Analysed sales, profits and inventory to identify trends and provide recommendations.
Assisted customers, answered questions and resolved problems for stellar customer service.
Measured goal achievement by evaluating daily cash flow, reviewing sales reports and producing financial
statements.
Boosted sales through attractive merchandise presentation, competitive pricing and adequate inventory.

Commanded controls over expenses and inventory for optimal budget tracking.
Managed team of employees, daily progress reports and overall project planning.
Supervised facility operations, including preventive maintenance projects, employee tasks and
performance and adherence to safety standards.
Created schedules, shift reports and other business documentation to coordinate housekeeping needs

Launched 3 new outlets with Project Manager, recruited and managed new team of 35 employees.
Grew Companys revenue by 200 in first nine months (representing 20 of company revenue)
Coordinated work of 1800 sales and processing employees, handling as many as 322 orders per day.
Scheduled employees to keep all bakery shifts well-staffed for peak times and holidays

Delivered product solutions to institutional and corporate clients grew customer base by +25.
Reduced food waste 10 by overseeing and planning ingredients, anticipated customers and popularity
of items.
Maintained entire look of restaurant, keeping it clean and inviting at all times