Sheila Young

I have worked in multiple locations but most recently have been in West Springfield, MA for almost two years. I have been the Service Manager, Bar Manager, Host Manager and Culinary Manager while there. I have written schedules for each department, reconciled weekly invoices, performed inventory. Helped train new mangers, held the team accountable for having all their certifications done. Helped the team maintain menu knowledge and steps of service to give guests a great dining experience.

I have been the GMP in three different locations and have increased the profit margin in each over previous years. My most recent location was operating at a sales volume that was pre covid and we were #5 in the company in togo sales (34% of sales). I over saw both HOH and FOH schedules as well as training and developing our team, reconciled weekly invoiced and maintained the declining budget, P&L and GL.

During this time I was a Service Mentor for our division. Held my team accountable for all steps of service and giving our guests great dining experiences. Created schedules and training schedules weekly. Made sure all staff were up to date on their certifications and their menu and allergen knowledge. I also had a very active role in training new managers. As the Beverage Manager, I also was the divisional Beverage Mentor. I did all the ordering and educated the team about LBW and held upselling classes all while keeping a beverage mix of 27% and our beverage cost below .6%.

Worked in two different locations, Manchester, CT. and Shrewsbury, MA. Hired and trained for all positions of the restaurant, did ordering of food and beverage while maintaining appropriate inventory levels and pars. Held the team accountable for all certifications of safety, sanitization and state compliance. Created schedules, reconciled invoices weekly and helped control inventory. I also taught ServSafe Alcohol classes for the entire division's teams.

Worked in two locations, West Springfield, Ma. and Rocky Hill, CT. As a Service Manager I became the Divisional Training Manager and certified all trainers in the Northeast. Helped train new managers, created schedules for all FOH employees. Held team accountable for menu knowledge and steps of service as well as giving the guests great dining experiences. Conducted regular beverage classes and educated staff on th different types of LBW. Reconciled invoices and performed weekly inventory, ordered weekly LBW while maintaining proper levels of inventory.