PROFESSIONAL SUMMARY Front of House / Kitchen Manager and Food & Beverage professional with a background reflecting consistent career progression and achievement of objectives demonstrated expertise in effective relationship development and management complemented by strong interpersonal skills. A Dynamic career leading daily operations of fast-paced, high-end, F&B operations strong qualifications in personnel development, team building and team leadership. An effective motivator and trainer dedicated to continuous improvements in quality, productivity, efficiency and customer service. * F&B Operations Management * Vendor & Inventory Management * Corporate Vision & Strategy * Profit Enhancement * Budget & Cost Control Guest & Employee Relations * Health & Safety * Food Cost & Productivity Controls * Front & Kitchen House Operations * On &Off-Site Catering ACCOMPLISHMENTS * As the Kitchen & Front of House Manager for Carson's, effectively hired 15 employees and guided them in efficient operating procedures to facilitate a smooth transition from opening to daily management and all aspects of operations with forethought of continually increasing personnel bench strength. * Upheld workplace processes to comply with labor laws, health codes, and all legal requirements. * Developed and executed innovative policies and procedures with a proven track record of increasing revenues, streamlining workflow and creating a team environment to increase productivity. * As a Front of House manager, charged with the entire restaurant taking reservations, talking with guests, solving any guest problems, overseeing a staff of 20, handling the day's money and making the deposits brought in the Brewers, Bucks, Admirals and some Packers catering during every home stand for the Bucks and Brewers. * As an Office Worker for Baraty & Polansky, LLC, assisted attorney in administrative functions, including calendar management, document filing, correspondence, and ordering office supplies frequently set-up catered lunches and dinners for attorney and clients. * Started as Prep Cook at Carson's cutting and preparing food for cooking, smoking meats, quickly promoted to Line Cook and then to Kitchen Manager, charged with ordering and costing out of food oversaw the preparation of all food and kitchen staff, and was the last check before food left the kitchen. * Successfully manage schedules, calculate inventory costs, and review financial transactions utilizing innovative inventory control methods - Motivated, managed, mentored and trained restaurant staff members, including front and kitchen staff. * Directly responsible for maintaining appropriate processes and department development. * Demonstrated competence, experience and proven ability to serve clientele in a casual high-volume as well as Fine Dining restaurants ordered all product, implemented cleaning/maintenance schedule for all equipment. * Fully trained in safety issues, guest relations, scheduling, operations management, employee management, HACCP and OSHA procedures excellent communicator with ability to motivate and direct efforts of others. * Sound experience with the planning, implementation, and evaluating of various training programs. * Utilize superior communications skills to motivate personnel and develop effective working relationships with peers collaborating with colleagues to analyze and develop network training goals that aligned to company deliverables. * Upheld workplace processes to comply with labor laws, health codes, and all legal requirements.

Highlights:

• Cost Control
• Costing
• Customer Service
• Deposits
• Employee Relations
• Filing
• Financial