Paul J. Baumstark

•In charge of running daily operations. Keeping open communication with the ceo and reporting daily numbers.

•Controlled costs, scheduling, and ordering supplies. Maintained facility, and contracted workers for any repairs needed.

• Maintain controlled P&L by optimizing inventory through forecasting food, liquor, wine, and other beverage consumption
• Analyze operational issues and developed plans of action to improve performance, services, and safety

• Maintained open communication with employees of all restaurant departments to promote effective teaching
• Worked diligently and evolved professionally to earn the best sections in the restaurant

• Overseeing food preparation, presentation, and storage to ensure compliance with food, health, and safety regulations
• Participated in the development and execution of orientation and procedures for new employees

• Overseeing food preparation, presentation, and storage to ensure compliance with food, health, and safety regulations
• Participated in the development and execution of orientation and procedures for new employees