January 2010 — January 2014
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Successfully run and managed an upscale restaurant increasing sales through quality food outstanding service and better visibility of the restaurant ( marketing tools). Maintained expenses below budget by accurate planning ,waste reduction and cost effective operating procedures.recruited ,hired supervised,scheduled and trained service staff
Waited tables then gradually assumed more responsibilities assistant the manager then took over the management of the restaurant witch has 21 employees and 3 music bands weekly.
Waited tables then became a head waiter in charge of a restaurant section and supervising 15 crew members.
Completed two years in marketing and commerce studies wich culminated in a technician license.