• tracked employees taxes. prepared tax reports and filed financial and other documentation 
• oversaw the cash drawer, petty cash and all deposits, which included credit card batches
• organized special events
• Write emails  to summarize testing activities, including descriptions of goals, planning, scheduling, execution, results, analysis, conclusions, and recommendations.

• Prepare the dining room accordingly to each meal (breakfast, lunch, and dinner).
• Oversee the flow of campers, food, and dishes.
• Oversee kp (kitchen patrol).
• Appoint KPcampers for certain jobs to help out in the dining room and kitchen where and when needed.
• Serve as dishwasher Sunday-Thursday at dinner time and breakfast and lunch on Fridays.
• Organize dishes and put things away where need be.
• Oversee cleaning up the dishwasher section.

• identify employee weakness and retrain as necessary   
• eliminated accounts payable inaccuracies by implementing GL coding system and documentation protocols 
• accessed computerized financial information to answer customer and account related operations 
• revised the office supply purchasing processes. Ordered online to maintain cost effective buying.

• monitor and maintain the POSI systems 
• assists in new menu implementation
• develop and implement creative solutions to areas of improvement
• assist in conducting staff and daily pre-shift meetings 

• Worked with vendors to establish strong relationships and maintain proper inventory supplies.
• Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
• Sought out and implemented methods to improve service and team performance and boost business sustainability. 
• consistently monitor product and labor costs to remain within goals 

• Assign duties to Servers, and server assistants
• Delegated use of facilities or catering services for events such as banquets or receptions
• Reconciled daily transactions, balanced cash registers, petty cash and deposited earnings at bank.
• Completed regular line checks to maximize quality assurance.Priced and ordered food products, kitchen equipment and food service supplies.

• Prepare staff work schedules.
• Served as bartender, server, hostess, cook cashier on a daily basis depending on daily needs.
• Reported to Owner/ General Manager
• Established and enforced standards of personnel performance and service to provide guests with consistent and positive experiences.

• identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved
• Effectively manage the business in the absence of the General Manager
• Manage operations with passion, integrity, and knowledge while promoting the culture and values
• Implement new company policies and procedures by developing plans and instructing staff
• provide direction to shift leaders and staff to achieve daily business goals 
• Provide coaching and feedback to fellow colleagues and staff and assess performance on and ongoing basis
• create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations

• Balancing daily cash transactions
• Handling all customer service aspects
• Schedule making
• Handling guest complaints

• Manage the staff to produce orders in the timely manner in connection with the kitchen.
• Establish a positive relationship with the customers during their time within our business.
• Handle cash, checks and waitress’ pay outs each evening.
• Works hands on within the kitchen whether it be creating meals, running meals to the table, or providing a solution if a problem arose.
• Work side by side with the Manager on Duty daily.
• Create contests and incentives to my staff on duty to provide financial gain. 
• Take dining reservations for special events. 

• Reported to general manager about staff performance and uniforms, inventory, and overall dining room needs.
• Acted as liaison between head of kitchen staff and front of house to update staff on menu updates, special requests and 86’d items.
• Ran opening and closing reports and operations
• Managed labor on an hourly basis.
• Processed invoices and handled the weekly budget.
• Managed Excel databases converting complex data into easy-to-interpret data.
• Fielded complaints from guests and corrected issues with both front of house and kitchen staff.