Restaurant manager with 6 years running full-service operations across a 120-seat dining room and a 14-person kitchen. Owns the P&L from food and labor cost to weekly inventory, holds ServSafe Manager certification, and has passed every health inspection with a 95-plus score. Comfortable on Toast POS, building schedules to a labor target, and coaching servers through a busy Saturday turn.
- Managed daily FOH and BOH operations for a 120-seat full-service restaurant generating $3.2M in annual revenue, owning the P&L for food cost, labor cost, and controllable expenses.
- Cut food cost from 33 percent to 29 percent over three quarters through weekly inventory counts, FIFO storage standards, and renegotiated produce and protein contracts, saving roughly $42K a year.
- Held labor cost to a 27 percent target by building weekly schedules in Toast against forecasted covers and cross-training staff to flex between stations.
- Hired, onboarded, and trained 35 FOH and BOH employees, lifting 90-day server retention from 61 percent to 84 percent with a structured shadowing program.
- Maintained health code compliance across two annual inspections, scoring 96 and 98, by enforcing HACCP-based temperature logs and ServSafe sanitation standards.
- Supervised dinner-service shifts of up to 18 servers, bartenders, and hosts, handling guest recovery and floor pacing through 250-cover Saturday nights.
- Ran nightly cash reconciliation and Aloha POS close-out, cutting register variances to under $20 per shift.
- Managed vendor ordering and inventory for the bar program, reducing beverage cost from 31 percent to 26 percent through revised pour standards and weekly counts.
- Trained new hires on TIPS-compliant alcohol service and POS order entry, shortening ramp time from three weeks to two.
FOH and BOH operations · P&L management and cost control · Food cost and labor cost percentage · Inventory management and FIFO · Staff hiring, scheduling, and training · POS systems (Toast, Aloha, Micros) · Health code and ServSafe compliance · Vendor relations and ordering
- ServSafe Food Protection Manager Certification, National Restaurant Association
- TIPS Alcohol Service Certification