Ross Elin

Managed day-to-day operations working closely with the General Manager and Executive Chef.
Created and managed staff schedules, controlled labor costs, and led FOH and BOH teams.
Conducted staff training and development to improve service and operational consistency.
Handled alcohol purchasing, inventory control, and vendor relations.
Performed facility maintenance and small DIY repairs as the house handyman.
Highly proficient with POS systems and back-end restaurant software to streamline operations.

• Spearhead overall restaurant operations, including staff management, inventory control, and financial performance. - Implement strategic initiatives to increase sales and profitability, resulting in a 20% revenue growth within the first year. - Lead a team of 30+ employees, fostering a positive work environment and ensuring high levels of customer satisfaction. - Implement cost-control measures, resulting in a 15% reduction in operational expenses.

• Managed day-to-day operations of a high-volume entertainment venue, overseeing a staff of 20+ employees. - Developed and executed marketing strategies to drive foot traffic and increase event attendance. - Achieved a 25% improvement in customer satisfaction scores through staff training and service enhancements. - Implemented inventory management systems, resulting in a 10% reduction in beverage costs.