Scheduled and directed staff in daily work assignments to maximize productivity.
Efficiently resolved problems or concerns to the satisfaction of all involved parties.
Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Assigned tasks and oversaw the direction of employees to ensure compliance of food safety procedures and quality control guidelines.
Optimized profits by controlling food, beverage and labor costs on daily
“I have found someone who is smart, has a great work ethic and is easy to work with.”
Sara Brumfield
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