Father of Abigail Danielle Souza, click here for video.  Scroll down for pictures.

Experienced in both back and front of house operations

Proven ability to analyze and control labor and operating cost.

Flexible under changing situations

Able to pursue various objectives simultaneously.

Experienced in high volume workflow with creative problem resolution capabilities.

Programmed and maintained POS System.

Excellent communication and interpersonal skills enabling me to 
effectively work with employees, management, vendors and the public.

Helped prepare and carry out monthly budgets and 
staffing guides for front of the house services (bartenders, hosts, servers and assistants) 
and back of the house services (line cooks, prep cooks, dishwashers)

Utilized computer spreadsheet that compared labor costs against budget allocations 
for each position within the restaurant 

Managed facility that seated over 300 people with sales volume in excess 
of $35,000 to $80,000 per week.

Established effective purchasing, receiving, storing, and inventory procedures; 
maintained end of the month inventories for wines, liqueur, beer, and food.  

Created cost effective schedules for staff members; 
helped update training manuals for all areas of service.

Interviewed, hired and helped train staff members; scheduled employees, 
reviewed detailed labor reports and preserved payroll records.  

Responsible for ordering supplies, i.e. wines, liqueurs, food and all operational supplies.  

Interrelated with vendors and salespeople.

Kept customer service at an all time high

 Endeavored to keep open communications with all staff members and management.