Restaurant Manager

The food service industry has always intrigued me which is why I chose to try my hand at it. Leadership is my forte and by combining the two, I believe that working as a restaurant supervisor makes sense.

I have come up with brunch, salsa night, radio remotes, free thanksgiving dinner, deal of the day, bogos, restaurant week, menu designs, happy hours.

I believe in doing things right the first time. If you want customer satisfaction and recurrent business, you have to be meticulous and a charmer.

The call center that the deli I was managing down sized by 6oo employees, the site moved to a smaller builing and the group went the route of home reps, our services were no longer needed with the company. I was laid off.

I feel inventory should be done in pares once a month unless your food cost is to high after monitoring the garbage and whats coming back from the tables you can do a weekly iventory for a few weeks this should give you the data you need

Inefficiency bothers me. I believe in giving chances to my staff but if I see that someone's behavior reflects directly on business, it makes me uncomfortable. And this is why I believe in doing things right the first time.

I take direction as much as I give it. I believe in coaching employees and delegating tasks. I push for hospitality more than I do service.

I feel that I am moving forward with the best company on the market and that any other positions tried for would be a loss of my integrity.

It has been most delightful, I learn that I have a love to see people development and smiling faces that what has kept me in this business for so long.

Golden corral Very good plan and communication. A plan for everything and it was trained very well.