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All aspects of restaurant operation, including hiring, training, P&L accountability, cost management, and product quality. Grew sales during tenure from $42k per week to $70k per week. Also, our cafe had the highest customer satisfaction scores in the Hampton Roads market for all of 2013.
Oversaw the operation of a full-service restaurant that made all menu items from scratch. Responsible for menu development, cost controls, scheduling, and customer service.