Timothy Richardson

Opened and closed Restauraunt and made sure food was ordered weekly to keep stock in place .

Order bar needs and make sure it was ran properly to stay in compliance with Alcohol board.

Open establishment for work daily and make sure it was clean at closing hour..

• Opened and closed store day to day and ran operations. Managed a group of four to five people daily to make sure the end goal was good.
• Change Greese in fryers as needed and prepped daily to start a new day and made sure the place was properly cleaned at the end of each workday.
• Countdown the register at end of night and calculated taxes and place in separate spot. Made sure we reached our daily goals and analyzed where we were short at if not. Focused on upselling and making sure cashiers was doing their jobs.

• Managed day-to-day business operations.
• Stock the bar and .made sure all alcohol was present for each day of operation.
• Arranged DJ and entertainment day to day and weekly for events.
• Managed the Bar and Lounge to maintain a safe and hospitable environment so the people would wanna return on a separate occasion