ACCOMPLISHMENTS Recognized as one of the top ten Restaurant Managers in a 40-store chain in the east coast region. Efficiently operated two high volume restaurants with a combined staff of 120 culinary and restaurant professionals. Played a key role in obtaining restaurant's liquor license and expanding the bar area, thereby increasing overall sales by [percent]% from previous year. Played a key role in obtaining restaurant's liquor license and expanding the bar area, thereby increasing overall sales by [percent]% from previous year. KITCHEN MANAGER 07/2013 to 07/2016 Executive Kitchen Manager for J Marks Restaurant for over 4 years J marks restaurant - Fort Lauderdale, 33304 Managed food and produce receiving process with 100% accuracy. Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen. Responsible for daily set up of five stations. Developed popular daily specials with personally sourced ingredients for broiler and saute stations. Examined trays to ensure that they contained required items Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency. Scheduled and directed staff in daily work assignments to maximize productivity. Efficiently resolved problems or concerns to the satisfaction of all involved parties. Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines. Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines. Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines. Performed checkouts of servers and bartenders to ensure that all tickets were accounted for. Built sales forecasts and schedules to reflected desired productivity targets. Collaborated with the Executive Chef to analyze and approve all food and beverage selections. Collaborated with the Executive Chef to analyze and approve all food and beverage selections. Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees. Counseled and disciplined staff when necessary. Worked closely with the chef and cooks to determine menu plans for special events or occasions. Worked closely with the chef and cooks to determine menu plans for special events or occasions.

Highlights:

• BAR
• Quality
• Quality Assurance
• Quality Control
• Sales
• Strong Leader