Help launch new food concept and culinary operations programs in conjunction with marketing division and culinary team.  Control costs and expenditures through detailed analysis of appropriate purchasing and inventory.  Recruit hire train and mentor staff developing skills and customer service excellence.  Ensured compliance with prescribed standards in the areas of guest relations labor costs paper costs restaurant safety and sanitation.  Placed food orders in accordance with established inventory levels and budgets.  Presented all specials promotions and marketing plans according to company procedures.  Prepared and maintained personnel records team member schedules financial and administrative reports.  Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.