Rooms ) Five thousand sq. ft, outside patio, cocktail lounge, seating 209. Reviewed the LKH&H Annual Restaurant Study, pinpoint market, Market trends, and population mobility. Set Uniform System of Accounting for restaurants. Performed as Executive Chef, purchasing, receiving, storing, issuing Specifications, inventory control, preparation and presentation. Pulled the business out of bankruptcy. Opened November 1989. Implemented profit planning budget controlling variable expense, watch dogging fixed expenses. Boosted profits with predetermined portion sizes. Avoiding spoilage and waste. Streamlined material handling and F&B procedures, budgetary controls. Managed By Objectives (MBO ). Maximized profits from menu pricing, boosting restaurant by increasing beverage sales. Four Star palais de cuisine. in 1988. Included three specialty restaurants two pools convention hall and meeting rooms. Responsible for supervision of opening

Highlights:

• Los Angeles
• California
• Michigan
• Policies and Procedures
• Clubs
• Advertising
• Management
• Pricing
• Accounting
• Bankruptcy
• hospitality
• hotel