Employee Resource Group
February 2011 — Present
Service, Training, Bar, and Kitchen Manager.
Increase in Budgeted Sales.
Maintained an Average Bar Cost of 31% and Food Cost of 29%.
Restructured Training Program to reduce employee turnover.
Weekly Inventory and Administration Duties.
Monitoring Food, Bar, and Labor Costs.
Managed Daily, Weekly, Monthly, and Quarterly Budgets.