Restaurant Owner/Operator The Open Table-Outdoor Eatery
11.2014 - 08.2016
Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
Identified team weak points and implemented corrective actions to resolve concerns.
Managed payroll, daily deposits, and cost controls.
Recruited, hired, and trained talented staff to fill vacancies.
Set employee schedules, delegated work, and monitored food quality and service performance.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Motivated staff to perform at peak efficiency and quality.
Developed unique events and special promotions to drive sales.
Coordinated with catering staff to deliver food services for special events and functions.
Implemented effective inventory control systems to reduce food spoilage and waste.
Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Purchased food and cultivated strong vendor relationships.
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