QUALIFICATIONS Extended experience in dealing with food cost, labor and P&L. Advanced distinction in food quality, plate presentation and food safety. I have performed food, liquor, and chemical inventories. Detail-oriented and innovation manement profesional with solid hospitality industry expertise in restaurant operations management in high-pressure environments. Versed in the application of various analytical factors to determine optimal pricing structures and inventory levels. Proven skills in manging employee relations and producing effective scheduling matrice. Possess ServSafe Food Safety Training and Certification

Highlights:

Companies I like:

I am an Restaurant Opening Coach, Reastaurant area coach, General Manager or Kitchen Manager

• Inventory
• Inventory Control
• Food Service
• Deposits
• Employee Relations
• Financial
• Management
• P&L
• Planning
• Pricing