Lara Valentino

• worked with current employees to get new faces in and build a strong team in which we all had the same
  goal of building sales through Legendary food and Legendary Service.
• beer and liquor ordering and inventory
• scheduling
• set clear standards and expectations of performance
• training and developing with purpose
• setting up systems and developing team members
• resolve guest relations and conflicts
• controlling supplies spending and food/liquor costs
• maintain secret shopper scores
• control turnover by creating an inviting and welcoming atmosphere
• ensure we are the friendliest place in town

My job duties in Rock Hill were similar to those in High Point. However in Rock Hill we became a training center, which was a bit more involved.

• Hire, train, and retain staff
• develop those beneath me
• cross-train employees from hosting, to togo, to serving
• schedule trainers to work alongside Managers in Training
• maintain great culture and positive energy in the restaurant
• scheduling, beer/liquor ordering, inventory
• ensuring great guest experience through Legendary Food and Legendary Service

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and
  surface cleaning
• Applied knowledge of previous supply needs and forecasted business levels to estimate required
  supplies
• Created and deployed successful strategies to boost restaurant performance, streamline food prep
  processes and reduce waste
• Developed kitchen staff through training, disciplinary action and performance reviews
• Motivated staff to perform at peak efficiency and quality
• Maximized quality assurance by completing frequent line checks
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of
  surfaces and equipment
• food inventory
• sales projections and budgeting

• Set and administered department budgets for expenditures, materials and labor.
• all front of house hiring
• build a strong team in which we all had the same
  goal of building sales through positive guest experience
  beer and liquor ordering
• inventory
• set clear standards and expectations of performance
• training and menu rollouts
• setting up systems and developing team members
• staff retention
• resolve guest relations concerns

• Server- responsible for upselling, ensuring great guest experience, and maintaining a clean work environment.
• Bartender- creating a fun and inviting environment at the bar and pushing liquor sales through upselling and return guests.
• kitchen- line cook- maintained clean work station and followed all sanitation guidelines. ensured food went out in the proper time and all recipes were followed.