•Oversee day to day restaurant operations
•Opening and closing restaurant
•Manage daily reports of transactions
•Enforce company policies and procedures
•Coordinate schedules and assign team member shifts
•Train new employees on restaurant processes and procedures
*Area of responsibility: food. Responsible for food truck order, weekly inventory counts, controlling waste and making food cost

•Responded to and effectively resolved customer complaints in a timely manner to ensure satisfaction.
•Maintained inventory control of all products and enforced all proper food sanitation procedures.
•Supervised, motivated, evaluated, and coached employees and facilitated effective training programs.
•Accurately handling cash transactions and daily reporting to Manager.

•Schedule and receive food deliveries, checking delivery contents to verify product quality and quantity.
•Responsible for day-to-day operations.
•Schedule staff hours and assign duties.
•Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
•Investigate and resolve complaints.

•Responsible for day to day operations
•Compile and balance cash receipts at the end of the day or shift.
•Control inventories of food, equipment, small ware, and liquor, and report shortages.
•Conduct hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.

Attended Business Management dual enrollment Class. Senior year I went to 2 classes then left for to attend a position with State of Florida as assistant to Financial Administrative Commission that I held throughout until position ended at graduation.