EXPERIENCE

October **** - Present

In charge of food cost, menu specials, inventory, and food orders for

three concepts under one ownership umbrella

•

Manage food inventory to par level needs and projected guest

services for banquets

•

Delegated work flow between front and back employees. •

• Butchery and Fresh Fish Breakdown

Grew to $8 million in yearly revenues •

September 2012 - January 2015

In charge of food cost, inventory, and food orders •

Cut specialty steak meats from whole meat order trimmings •

Delegating work flow between front and back employees. •

March 2014 - October 2014

In charge of food cost, inventory, and food orders •

Visit local bay docks for fresh fish for dinner menu specials. •

April 2011 - August 2012

In charge of daily food preparations and daily specials according to

corporate standards

•

Manage food inventory to par level needs and projected guest

services for the week.

•

In charge of daily food preparations and daily specials according to

corporate standards

•

Manage food inventory to par level needs and projected guest

services for the week

•

In charge of food cost, inventory, and fo

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