Assistant General Manager
Play a significant role in management of operations of a $5 million full-service upscale casual restaurant
establishment through three managers and 125 high-performance employees. Rank within the organization's
top ten for sales. Forecasted sales, managed food cost of sales and labor costs, and measured ongoing
performance against budget. Oversaw equipment, inventory, and food and liquor purchases, and maintained
cost and cash-handling controls. Scheduled kitchen and service staff, supervised food quality and safety, and maintained facilities.
- Developed and executed a strategy that lowered the inventory level from $14,000 to under $10,000.
- Decreased liquor costs of sales from 19.5% to 18.5% and realized an annual profit of $6,240.
- Selected, hired, and trained top staff to ensure service excellence and pleasurable dining experiences.
- Built and maintained key relationships across the community to maximize the restaurant's presence.