Steve's Operations Managment Areas of Competency

   Recuiting 
   Hiring                              Training
   Motivating 
   Scheduling
   Labor Control
   Employee Relations
   Service Standards
   Customer Service

 Hosting
 FloorSupervision
 OpenTable Management
 Triangle of Management
 Conflict Management 
 Employee Manuals
 Sales Techniques

 Food Cost Control
 Beverage Management
 Portion Control
 Supplier Negociations  
 Menu Development
 Menu Costing
 Quality Control 
 Cleanliness 
 Kitchen Flow 
 Safety
 Security
 

 Inventories
 P&L's
 Daily Bookkeeping
 Monthly Statements
 Invoice Management
 Cash Control 
 POS Management
 Critical Path 
 Systems Approach
 

Analyze Data 
Solve Problems
Make Decisions
Strategic Planning
Tracking Trends 
Creating Consistencies