Accepted position as General Manager to update and systemized the daily lunch, dinner and Sunday brunch operations of the restaurant. Marketing included appearances on local radio morning shows promoting the restaurant and its new concept. Developed new wine list and implemented new happy hour with drink promotions and complimentary hors d’oeuvres. Café Victorian had a large banquet business, of which I oversaw the menu and beverage selections, bookings, and staff coordination for the new Steamboat Meeting and Party Center seating up to 80 people. Responsibilities included complete management of a 32 member staff consisting of servers, cooks, bartenders, hostesses and kitchen support, programming of Casio point of sale system, payroll,
