Cory Scully

• Developed innovative menu items, incorporating seasonal ingredients and unique flavor combinations to enhance customer dining experience.
• Ensured service standards remained high through effective communication and training.
• Guided employees in enhancing culinary skills and service quality.
• Implemented a waste reduction strategy through precise portioning.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.
• Responsible for maintaining food cost, labor management, and controlling inventory

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• Managed 2 million in revenue through effective cost management, vendor compliance, and inventory control
• Maintained high standards of food quality and sanitation by implementing effective planning and leadership.
• Guided staff in mastering culinary techniques, enhancing team performance.

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