- Food and beverage controls from the point of purchase to the service guests
- Sales strategies, and profit management enhancement opportunities
- Operations reduction costs; labor and inventory management analysis
- Menu management, pricing, sales mix, design, merchandising
- Product knowledge and suggestive selling; Sale it, still have it or waste it
- Asset protection: Preventing pilferage and fraud; can’t happen to me – Not in my house
- Budget process, cover forecasting and food and beverage sales
- Catering Sales enhancement opportunities, and best practices for a profitable operation
- Internal and external customer service and retention strategies
- Food safety and sanitation; ServSafe Certified
- Serving Alcohol with Care; Certified Tips Trainer
“My Hospitality Experience Is Your Financial Gain.
Passion for Customer Service and Bottom Line Results”