Managed performance of front and back of house operations for staff in excess of 60 personnel., Directed teams in a variety of establishments to include intimate fine dining, high-volume full service, and Quick Service Restaurants (QSR)., Explored opportunities to improve service by analyzing guest interests and procuring innovative revenue streams such as expanding event capabilities and developing membership programs., Successfully maximized restaurant profits while reducing food costs, maintaining excellent service, building clientele and increasing customer loyalty through administrative excellence., Maintained daily operations to include staffing, scheduling, POS programming, and improving methods of food and beverage recipes, inventory and costing., Collaborated with management and supported staff to accomplish company vision, goals, and financial success by identifying, mitigating, and resolving problems before they arose, analyzing successes, and interpreting opportunities for improvement., Motivated and inspired advancement of a diverse employee group through engaging leadership style., Managed interviewing, hiring, on-boarding, and on-the-job training., Created corporate on-boarding materials and training curriculum for hourly and management staff., Scheduled personnel with efficiency, maximizing the impact of staffing limitations to ensure adequate staff presence and minimizing over-time., Maximized purchase and inventory systems to streamline processes and ensure the business was fully stocked for regular operations., Optimized employee processes to ensure greater productivity, shorter wait times, and improved customer satisfaction and to that end, coached and counseled underperforming employees., Influenced guest loyalty and establishment ratings by providing a hospitable environment, quality, timely service, and encouraging an atmosphere welcoming feedback and interested in adapting to guest needs., Consistently observed safety, security, and preventative maintenance procedures for all equipment and materials, enforced personnel compliance with HR policies, food safety and quality standards.