Nathalie Larpin

Areas of Responsibilities:

• Leading weekly Monday meetings amongst managers of all levels to ensure our Company's vision and mission are clearly being communicated and understood with follow ups and accountability
• Creating a positive work environment to ensure guest excellence is being executed at all times
• Educating the managers and employees of the Company's SOPs and expectations through knowledge and detailed training
• Educating and training staff (FOH and BOH) of new menu rollouts, food and beverage tasting, and focuses through shiftly huddle ups 
• Scheduling of employees and managers
• Motivating staff by being transparent with reports and surveys and executing daily contests to hit daily targets.
• Appreciating staff with celebrations and incentives
• Ensuring the highest standards of food and beverage service
• Keeping control of food and labor cost by being aware of PY numbers and creating plans to always beat PY numbers trough efficiency and simplicity
• Educating staff of the importance of safety and sanitation and also running monthly safety meetings.
• Having an in-depth knowledge of all menus and the ability to quickly create custom flavors and dishes
• Responsible for recruiting and processing new hires and terminations
• Dealing with and resolving guest complaints
• Maximizing all business opportunities to drive sales
• Fully engaged and involved with the kitchen staff to ensure food quality through detailed line checks, ensure proper recipe execution with shoulder to shoulder training and partnership, the artistry of plate presentation, and the crucial importance of safety and sanitation
• Running our P-Mix report for a more accurate  ordering and prep procedure to improve food costs
• Purchasing and ordering of food, produce, alcohol, smallwares, kitchen equipment, office supplies, uniforms, menus and marketing supplies, and the processing of invoices to accounts payable
• Marketing and creating partnerships with the community through volunteer work, donations, fundraising, delivering catering and take-out, and word-of-mouth
• Communicating daily goals, tasks, and end of day reports through email
• Keeping up with weekly inventory count and our store's accounting by putting together our P&L to ensure the direction of our store and Company's growth is heading in the right direction

Offered the position as Hospitality Lead for the region to improve the the training and development of managers, FOH and BOH employees in all 12 stores by holding bi-weekly conference calls and creating the agenda. Also, being the Leader of our West Coast Hospitality Calls