Managed the daily shift operations and oversaw all phases related to administration requirements for operating the restaurant; opening/closing of the restaurant, adequacy of headcount, cash collection procedures, proper utilization of resources, inventory control, food preparation, staff scheduling to support all activities, sales support functions, and customer service.
- Directly supervised, evaluated, and supported a team of over 15 staff members; managed the professional development and certification of the staff to ensure that all regulatory and customer service standards were met and maintained.
- Managed all general housekeeping duties to ensure safety and sanitary standards are met throughout all phases of food preparation and cooking. Implement all measures and actions to ensure food acceptability, safety control, and sanitation, dining facility décor, and enhancement of customer service.
- Ordered, received, stocked, and managed inventory; oversaw daily, weekly, and monthly audits of inventory to ensure accuracy in cost-control and waste control procedures to prevent shrinkage.
- Coordinated all financial and general accounting functions for the shift, handling all accounting procedures and related administrative management to include records management and reporting of shift sales statistics.