General Manager
Hog Heaven
01 2009 - 10 2020
- Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
- Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
- Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings.
- Implemented effective customer service surveys to encourage feedback.
- Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
