Sherry Comadoll

Responsible for all hands on day to day activities and operations of the restaurant, ensuring the successful implementation of the franchise. Initiatives and programs to achieving and exceeding all established financial sales and profitability plans, all banking and administrative responsibilities. Overseeing & Staffing 509 seats throughout the facility including Main Dining, Bartop, Banquet / Event Room & the Patio, holding staff from 55-60 employees from kitchen cooks, prep cooks, hosts, servers & bartenders not including the management team.

Daily Duties :

-Enter Accounts Payable, Invoices, post GL Sales daily to the franchise.

-Count Inventory weekly with variance recognition & post #'s to the franchise network consisting of all product from Paper, Food, Liquor, Wine, Beer Pour and Team Labor.

-Sharing weekly #'s with the team on the employee communication board presenting constructive knowledge to our staff on where we can all get better.

-Balancing $ between both shifts daily

-Two truck orders a week / liquor order twice a week / wine order once a month.

-Weekly briefing with beer distributors on our PAR & discuss seasonal & new products / kegs.

-Controlling daily waste from food, beer, wine & liquor - Comps & Voids, silverware & paper products.

-Interviewing, Hiring, Onboarding with continual training, motivating, coaching & mentoring of all FOH & BOH team members & my Management Team with constructive criticism to write-up's & terminations.

-Scheduling all departments & training my assistant managers on how to properly schedule to control labor

-Conduct a FOH floor chart for every shift

- Weekly managers meetings going over our #'s & labor

- Daily shift meetings reiterating specials & performance reminders

-Daily financial balancing & deposits

-Inventory control counts weekly on our mugs, shot glasses, tumblers, silverware, employee t-shirts & merchandise for sale.

-Daily control of our kitchen, bar, beverage stations, main dining, patio & banquet room for cleanliness in compliance with all Health Code & Safety Standards.

-Franchise audits every 6 months have never been under a 95%

-Imperative training with new hires in the kitchen - understanding & performing properly / preventing cross contamination to correct temperature control and cool down in preventing dangerous bacteria with our franchise way

-Managing all staff members compliancy with their Food Handlers & TABC Certifications

Event Coordinator & Marketing Manager:

I had created a bulk order menu pr cost to profit with doing large parties & corporate events in our banquet room or patio. I had came up with a portable floating 2nd bar theme being able to roll between the patio & the banquet event room when volume was needed or requested For large parties or corporate events I had met directly with each client to gather all information from budget, how many people, seating set-up with offering the best bulk items to feed their crowd with their budget I was also responsible for scheduling & booking bands for our patio within budget as well as making sure our truck orders / liquor orders & staffing was all set per volume to meet customer satisfaction in a timely matter with holding ticket times not exceeding 12 minutes Report repairs when & where needed Wings Etc is an extremely fast paced environment with a FULL hands-on management style throughout from BOH to FOH. Attentive to providing outstanding guest satisfaction with continual table touches & the ability to quickly retain any guest from a not so satisfying experience while enforcing and adhering to company policy & procedures. Actively replacing all new Marketing Material & Menu Rollouts every 3 months with updating the pricing in our POS System. Continually Marketing & Advertising on all Social Media Platforms with new Food / Drink items to bands performing on the patio, the Classic Car Show & Karaoke events.

I was awarded Best Marketer while holding 5th in sales over all the franchise stores bringing in $2.4 Million in sales

Membership Community Clubhouse is three stories with a ballroom, an event room & a small hotel, holding 3 kitchens & 4 bars. Managing all FOH staff for all 4 locations involved staffing all levels daily from breakfast to dinner consisting of 35-40 FOH employees from servers, bartender, hosts, food runners & bussers with seasonal cart girls & poolside servers.

Managing the FOH for the Country Club included 1 upstairs full bar fine dining restaurant with a host & togo specialist, a sports bar downstairs that held breakfast, lunch & dinner with servers all day - the sports bar has it's own full sized kitchen & a separate menu, the poolside restaurant has it's own bar & full size kitchen with it's own separate menu. The ballroom has it's own full bar is where the 4th bar comes in.

-Scheduling 3 restaurants & 4 bars with waitstaff, bartenders, hosts, bussers, food runners & to-go specialists

-Scheduling bartenders & servers for offsite events with floating bars down @ the marina and 2 pavilions

-Responsible for interviewing, hiring, onboarding, terminating, corrective discipline & assuring proper training

-Weekly liquor-beer-wine ordering & inventory counts over all 4 bars

-Rebuilt the backend of the POS system to make it user friendly for the staff

-Managed on-going sales efforts in paring drinks or wines with Chef's weekly specials /created Happy Hour specials in the sports bar

-Continually conduct table visits to ensure member guest satisfaction while actively staying visible during service

-Assuring all safety, OSHA measures are met amongst all levels of the Club House, while maintaining all employees licensing requirements are kept up to date and on file

Managed all office functions pertaining to: blueprints, creating and filing all client invoices, personalizing client contracts & bid proposals, accounts payable / receivable, process weekly payroll, employee scheduling, ordering materials - rent equipment & order supplies per job site, schedule & log company vehicle servicing, interviewing, complete all new hire paperwork, direct communication with builders requests and job details.

Oversee all restaurant operations, supervise & train staff, interview - process & file new hire paperwork, scheduling, control labor hours, employee evaluations, food cost & portion control, proper storage & rotation, consistent temperature quality control, track - log & manage money between all shifts - registers & staff, daily deposits, daily inventory, monitoring staff assuring they are following all health & food preparation guidelines while maintaining accordance to OSHA regulations, opening & closing of the restaurant, stocking, cleaning to corporate FOH / BOH requirements

Managed all day-to-day operations & business roles

-P&L reports

-processed weekly payroll, daily deposits

-Submitted monthly-quarterly-yearly taxes, created & delivered employee W-2's.

-Handled all accounts payable / receivable

-Inventory control with reordering + staying on top of the newest trends with products & services

-Purchase orders - drop ships and direct communications with vendors

-Pricing control through products and services -Merchandising

-Secured employee/client personal & financial information

-Loss prevention

-Employee scheduling /client appointment setting

-Performed all interviews, trained all new employees while continually mentoring the staff while staying up to date and compliant with all state regulated health codes.

-Created & developed all service pricing to sales & specials - handled all marketing & advertising strategies, managed social media accounts, attended trade shows in capturing new brands, services & products