BRANDI COLE

• Responsible for interviewing, hiring and overseeing all FOH & BOH management positions including Executive Chef, Event Coordinator, Food and Beverage Assistant Manager, FOH Manager/Lead Expeditors and Bar Manager
• Conflict resolution duties across all departments to create a cohesive club atmosphere
• Issuing proposals/estimates for all special events & the resulting contracts
• Manage successful special events, including weddings, and corporate functions and golf outings, ensuring seamless execution from planning to completion.
• Boosted overall revenue by streamlining operations and optimizing staff productivity through effective scheduling and task delegation.
• .Facilitate regular interdepartmental communication to streamline processes, improve collaboration, and ensure a cohesive guest experience across all touchpoints.
• Maximize profitability with strategic menu pricing and comprehensive inventory management systems.
• .Conduct regular performance evaluations for all team members holding them accountable for meeting established service and performance benchmarks.
• Maintain compliance with local health department regulations through regular staff training and facility inspections.
• Monitor industry trends to remain current with evolving culinary techniques, presentation styles, and consumer preferences for continuous improvement of offerings.
• Implement marketing strategies that increased foot traffic during traditionally slow periods such as weekday lunches or off-season months.
• Analyze financial reports to identify areas of opportunity for increasing profitability while managing expenses effectively within budget constraints.
• Enhance customer satisfaction by implementing innovative food and beverage menus tailored to member/guest preferences.
• Ensure consistent delivery of safe, high-quality food items by enforcing proper handling practices among kitchen staff members.
• Increase member/guest loyalty by consistently providing exceptional service standards and dining experiences.
• Develop strong vendor relationships, resulting in cost savings on food and beverage purchases without sacrificing quality.
• Collaborate with executive chef to create seasonal menus, incorporating trends while maintaining brand consistency.
• Create and deploy successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Maintain sound financial footing by overseeing department profit, loss and budgeting.
• Spearhead regular maintenance and repair operations to keep building and equipment in peak condition.

Interviewed, selected, thoroughly trained and supervised all FOH personnel

• Prepared for, executed, and trained all FOH personnel on new menu (restaurant/lounge) implementations
• Maintained adequate staff to minimize labor costs and overtime
• Recognized and acknowledged outstanding staff performance to boost company morale and productivity
• Conducted performance evaluations for all front of house staff
• Quickly identified problem situations and skillfully resolved incidents
• Interacted with customers while promoting restaurant features for positive experience
• Correctly calculated inventory and ordered appropriate supplies, while interacting with vendors to obtain best quality in pricing and product
• Developed effective strategic marketing plan to increase sales and profits while managing costs.

• Managed a portfolio of business accounts
• Implemented goal setting and performance reporting for team of sales associates
• Increased sales volume by adding accounts in the Cleveland West territory while developing and managing distribution
• Contacted regular and prospective customers to promote business growth through advertising and marketing, both print and digital
• Consulted with clients after sales and contract signings to resolve problems and provide ongoing support
• Coordinated and participated in promotional activities and trade shows
• Preserved brand integrity for clients by monitoring the consistency and quality of their marketing content.

• Maintained updated knowledge of all menu items, specials, liquor brands, beers and non-alcoholic selections
• In charge of teaching and training all new staff
• Continually provided exceptional service to customers by being friendly, knowledgeable and accommodating
• Maintained a consistent, regular attendance record
• Expertly prepared both alcoholic and non-alcoholic beverages using correct techniques, liquid measurements, and garnishes
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.