Nicole M Slechta

Assistant General Manager 2015-2016

Restaurant and Culinary Manager 2013-2015

Team Member 2011-2013

• Generate $14 Million in revenue annually
• $120,000 in weekly onhands between wine, food and NA Bev
• Manage a team of 143 team members and 10 managers.
• Decreased Food Cost by 1.4%
• Improved labor productivty
• Increased our Wine Club 48%
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
• Established and maintained effective communication with staff members to ensure efficient operations.
• Fostered an environment of continued development and professional excellence
• Managed inventory levels and conducted corrective action planning to minimize long-term costs.
• Defined long-term goals, conducted market analysis, and developed action plans to achieve those goals, ensuring alignment with the organization's vision and mission.
• Adhere to policies, and manage and train others on standard operating systems and procedures.
• Lead menu, system rollouts, and kitchen initiatives.
• Maintain a safe and healthy work environment, and uphold food safety standards.
• Recruited, interviewed, and hired qualified staff for open positions.
• Developed, trained, and empowered employees to achieve key performance indicators.
• Conducted employee evaluations to provide adequate feedback, and recognize quality performance.

• Intake of patients
• All bedside patient care under the direction of the lead nurse
• Vitals and Medical Notes
• Collect Patient Information
• Blood and sample collection
• Patient and family support