I was General Manager here for around a year, and a server before that. As General Manager I ordered all dry goods for front of house, trained all new employees, hired and fired staff accordingly, wrote a training manual used for all trainees, implemented selling techniques for each server based on strengths, increased sales each quarter for breakfast, lunch, and dinner services, communicated with kitchen leaders to form a cohesive plan of service execution, worked as a server when staff was ill or unable to come to work, led all pre-service meetings with staff, worked expedite during weekend brunches, executed graceful damage control under high-stress and busy services to guests who felt uncomfortable or unhappy.