Description
Accomplishments * Responsible for coordination of up to 18 servers in restaurant with capacity of 40+ * Training Manager * Consistently performing under monthly controllable expense budget * Drove food costs down by 12% by effectively improving inventory procedures and reducing spoilage levels * Compiled and maintained records of food use and expenditures * Directed the operation of kitchens and all food-related activities, including the presentation and serving of food * Responded to resident or guest complaints regarding food service
Accomplishments
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