Management Services: Front of House staff training in all
departments for the Guest Hospitality “Rules of the Road”, “7 Deadly
Service Sins”, “Cycles of Service”, “Sense of Service Urgency”, etc.
Creating flexible hourly schedules allowing hourly staff and
management to harmoniously co-exist.
Human Resource Services: Duties performed to establish protocols for
Hiring, Motivation, Discipline, Termination, tracking sick
days/vacation benefits, customized Employee Handbooks and Service
Manuals for the Front and Back of House.
Financial Services: Establishing procedures for manual daily
financial reconciliation protocols and operations that can dovetail
into new properties expecting to add POS services as needed.
Maintaining fiscal discipline to include the following: forecasting,
budgeting, cash flow management including scheduling of expenditures,
analyzing variances, strategic planning/reviews for realty and COO,
preparing and completing action plans, planning and implementing
corrective actions, insuring compliance with laws and regulations.
Ordering and creating period inventory tracking and variance
procedures, PO’s and fulfillment of supplies and managing vendor
relationships.
Restaurant Design Services: Consultant services in restaurant design
and collaboration for new and existing restaurants, researched, vetted
and worked with established F.F.&E. vendors, menu/wine list
formatting, tabletop, dining room layout and design, competent
knowledge in Word, Publisher, and Excel.
