Lonnie Spivey

Manage employees and restaurant in the absence of general manager; instrumental in researching and training for new point of sale system; greet and serve guests; responsible for new product and menu selections; manage bar and oversee day to day operations.

Customer service; hire and manage personnel; create and oversee marketing strategy and programs; create new accounts; clean, press, and prepare clothing; collect daily deposits

Manage front of house for 80-cover polished casual restaurant; schedule and manager servers, bussers, barbacks, and bartenders; serve lunch and dinner; prepare salads and soup on a daily basis; prepare daily deposit; manage and train on point of sale system.