Brenda Porter

While maintaining the role of Food and Beverage Manager, I was the Running Director for Food and Beverage as well. I completed the 2026 Budget and Cap X also increased revenue and decreased EBITED while in the Running Director position.

Managed daily operations of food and beverage outlets at Northern Edge Casino. Supervised staff to ensure exceptional customer service in a fast-paced environment. Coordinated inventory management and ordering supplies for all dining venues. Trained new employees on service standards and operational procedures effectively. Implemented health and safety regulations to maintain compliance across all areas. Collaborated with marketing teams to promote special events and dining offers. Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service. Provided training on proper sanitation techniques as well as safety protocols to restaurant personnel. Analyzed sales data from POS systems on a weekly basis in order to track progress against budget targets. Maintained excellent communication between front-of-house staff and back-of-house staff in order to provide efficient service throughout the entire dining experience. Resolved customer complaints regarding meal quality or service issues in a timely manner while ensuring satisfaction is achieved. Performed regular price comparisons with vendors in order to obtain the best possible deals on food ingredients. Organized special events such as banquets, receptions, weddings and other social functions to ensure successful execution of services. Evaluated customer feedback surveys in order to identify areas of improvement within the dining experience. Managed payroll records for employees working within the food and beverage department.

Schedules, monitor schedules, adjust schedules to clients' needs, Payroll, P&L, KPI” s implantation, manage front office, terminations, hiring, training, set up trainings, Orientation, revamped outdated trainings for caregivers, coordinate care for clients, employee evaluations, public relations, marketing, maintain state and federal records for mandated trainings, assessments of client’s needs both physical/mental. Maintain professional relationships with client’s families. Overseen and manage incident reports for caregivers/clients. Address client and caregiver needs. Managed client communications and addressed inquiries regarding care services. Coordinated care schedules and ensured timely service delivery for clients. Collaborated with caregivers to assess client needs and preferences. Assisted in training new caregivers on company policies and procedures. Developed and maintained relationships with clients to understand their needs and provide solutions. Valued for input on general operational decisions, goal setting, staff planning and policy development. Organized and led client meetings to discuss project progress, timelines, budgets, and other pertinent information. Identified opportunities for growth by exploring new markets or introducing innovative products and services.

• Managed client accounts, including conducting regular reviews and providing strategic advice.

• Managing 24/7 operations of a 3.6M restaurant with a play-land, training upcoming General Managers, 80 employee’s, P&L’s, food safety, food cost, oversee schedules, SERV-safe Trainer, Team building and staff training. Maintaining a safe and healthy work environment. Expanded the management team to provide superior customer service. Excellent customer service skills, data entry, receiving and payable accounts. Inventory tracking and reporting. Orientation, hire paperwork, training new crew members. I have trained 2 General Managers; I have developed 25 managers in 5 years. Won GM of the year award 1st year as a GM. I have built sales from a 3.6M to a 4.9M. I have the highest score in McDonald’s history for a BSV of 99.9% and Food Safety visits. Managed Farmington store and Pagosa Spring store while in the process of hiring a manager. Trained and supervised staff to maintain service quality standards. Developed weekly schedules to optimize workforce efficiency. Oversaw inventory management and ordered supplies as needed. Coordinated with vendors to ensure timely deliveries and service consistency. Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales. Trained employees on duties, policies and procedures. Created schedules and monitored payroll to remain within budget. Established and maintained effective communication with staff members to ensure efficient operations.

• Responsible for the 24/7 operations of a 500K restaurant, P&L’s, schedules, payroll, customer relations, state and federal laws, Food safety, receiving, price shopping. I increased profit 10,000 for each year I was there