Connecting people with people, be it for job services, events, finding the "right" spot for a new business, interpretation services, restaurant help in any way, shape, or form.

Assist in setting up international operations: Locate office facilities, writing bilingual training manuals, conducting training sessions, cultural sensitivity training, identify vendors.Liaison with existing & potential clients in Washington, DC and London to market the company and introduce its service offeringsInterpret and act as local contact for European clients: i.e.: Dutch, French, Italian, Spanish

Work closely with the managing partner to give his dream vision.Event coordinator/liaison for beer events.Responsible for FOH beverage program. Responsible for social media, promotions, client retention.

Responsible for all aspects of the business FOH and BOH. Sales were down yet showed increased profit over last 2 quarters of 2017.Developed personality for the restaurant in an ever-changing Capitol Hill environment. Maintained repeat clientele. Responsible for all bookings.Worked closely with Barracks Row Neighborhood AssociationWorked with Destination DC to bring more international and tour group guests to business.Donated to many local school events and projects.

Responsible for all T-shirt products from inception to finish (production).Responsible for all sales within the T-shirt industry.Managed all graphic designers. Coordinated schedules.Liaison between graphic designers and clients looking for unique designs for their businesses.

Liaison with local wineries and businesses.Face for the FOH operations

Co-managed (with 8 other managers) FOH of 37,000 sq.-ft. contemporary dining establishment/music venue, with a daily staff of 200Managed guest relations, vendor relations, and quality controlsHired, trained, and motivated staff to perform to corporate standardsServed as staff interpreter in Spanish and French

Successfully operated a well known hotspot in the DC Penn Quarter, with weekly counts of 1000-1400 guests. Third year revenue was $5 million. Fourth year revenue, due to economy, was $4 million.Managed all front of house staff and daily operations in a casual- fine dining 180-seat restaurant with a ceviche bar. The first floor bar/lounge has a capacity of 120 people, turning into a more lounge-like atmosphere late night. We offered private dining for seated parties of up to 40 guests, closed functions for up to 300 guests. Maintain a steady base of regular guests and business contacts.Supervised staff training for front of the house. Responsible for floor engineering and development of staff procedures. Responsible for maintaining bar and front of the house inventory, scheduling.Responsible for maintaining all beverage purveyor relationships and choosing the wines for the wine list.

Successfully operated a well known destination restaurant, with weekly counts of 1300-1800 guests and projected fifth year revenue of $6 million.Managed all front of house staff and daily operations in an upscale fine dining 150-seat restaurant with 2 full bars, private dining for seated parties of up to 50 guests, closed functions for up to 300 guests. Maintained a steady base of regular guests and business contacts, some of which have brought in high-profile event parties due to said relationships.Supervised staff training from front-of-house through kitchen. Responsible for floor engineering and development of staff procedures.Responsible for maintaining FOH inventory, FOH payroll, all FOH scheduling

Successfully opened and operated the 3rd Jaleo location, with weekly counts of 1,000 guests and projected first year revenue of $1.5 million. Managed staff of 20-30 and daily operations in casual fine dining 183-seat restaurant with full bar, semi-private dining for seated parties of up to 60 guests, & patio service for 44. Built and maintained a steady base of regular guests and business contacts. Managed event planning, customizing menus for groups from 10-60 people. Created guidelines and supervised staff training from front-of-house through kitchen. Responsible for floor engineering and development of staff procedures. Marketed and promoted restaurant to increase traffic through a variety of promotional channels including: radio spots, community festivals and events, membership in the Washington Area Concierge Association.

Managed location of one of top performers in a group of highly successful restaurants serving the East Coast, with weekly counts of 2,000 guests and annual gross revenues of $4 million. This upscale 260-seat restaurant offers a full bar & provides service on 2 levels. Maintained inventory, accounts payable, and receiving reports. Supervised floor engineering and ensured adequate training from the front door through the back of the house.

Provided new server training at one of CCF's top performing restaurants, with daily guest counts of 1,500-2,000 and daily sales of $20,000 - $40,000. This 460-seat restaurant offers a full bar & provides service on 2 levels. Trained staff in all facets of restaurant service and maintained service standards to ensure customer satisfaction. Provided strategic floor plan engineering to improve quality of service, employee efficiency, and restaurant layout.Expediter Liaison between back of house and front of house for food quality and presentation.