Oversaw daily operations, trained staff, implemented corrective actions, monitored KPIs (sales, labor, food cost), and ensured high standards in service and guest experience.

Coached and developed teams, increased sales, evaluated KPIs, improved workflow, and ensured compliance with food safety and operational standards.

Supervised staff, managed financials, planned menus, ensured licensing and hygiene, promoted business, handled customer inquiries, and improved restaurant performance.

Managed front and back operations, improved Google rating, created QR promotions, and handled customer relations and compliance.

Maintained contracts, increased billing, presented and sold services, prepared proposals, evaluated closure risk, and ensured client satisfaction.

Managed corporate accounts, prevented billing loss, presented competitive proposals, and coordinated cross-departmental service delivery.