Courtney Crossfield: General Manager in Culver City, CA

Directed the opening of the juice bar. In charge of day­to­day operations of the restaurant. Communicated daily with vendors. Took weekly inventory, all FOH orders, all reports such as; PMIX, daily and weekly sales reports and labor cost. In charge of payroll, scheduling, creating the opening training manual, interviewing potential employees. Monitoring proper bottling of all cold press juices and tonics. Export in all the tonics, shots, juices and plant­based menu. Programming the POS system, setting up each account for the opening of the restaurant. Creating opening and closing duties for the staff. Familiar with quickbooks and updating the check log daily. ?Planned menus by consulting with the executive chef; estimating food costs and juice recipes/costs. Created all the smoothies on the menu and prices.

Directed the day­to­day restaurant operations. Weekly tasks including payroll, FOH schedules, programming POS system, purchase/control inventory with attention to budget guideline, coordinate all events for the restaurant. Ensuring guest satisfaction for repeat business. Creating a FOH training manual. Interviewing all potential employees. Creating reports for all daily sales and labor cost.

Conceived  and  created  an  original  hand  crafted  cocktail  menu,  as  well  as  numerous  specialty  drinks  and  shots.   Worked  directly  under  the  general  manager  and  assisted  with  tasks  that  included  daily  reports,  sales  matrix,   Quickbooks,  petty  cash  report,  opening  and  closing  the  restaurant,  FOH  schedules,  payroll,  programming  the  POS   system,  inventory,  liquor  orders,  creating  opening  and  closing  duties  for  the  servers,  interviewing  potential  staff,   creating  a  welcoming  environment  for  guests,  informing  guests  of  the  unique  plant-­based  menu.  Creating  BEO’s  and   creative  requests  for  every  event.  Worked  with  a  graphic  designer  to  build  flyers  and  promotional  materials.