-Handled daily operations, including leasing, contracts, property maintenance, and customer relationship/experience management-Lean Operations Management to maintain and improve CX during Covid lockdown and recovery

-Directed day-to-day FOH operations-Developed standards of service and general procedures to deliver superior service and maximize customer satisfaction, while decreasing table times and increasing revenue.-Responded to customer requests and complaints with the aim to improve CX and exceed customer expectations -Oversaw hiring and training of serving staff; scheduled, organized and supervised shifts-Appraised staff performance and provided feedback to improve productivity and service-Fostered culture of empowerment by encouraging staff to personalize their interactions with customers to increase customer loyalty and repeat business-Responsible for developing strategies to meet sales and labor goals -Worked with restaurant POS/CRM platform Toast for sales, online ordering platform, product management, inventory, payroll, and reporting-Ensured compliance with health, safety, labor and business regulations.

-Oversaw daily kitchen operations, menu development, and food preparation-Worked with Restaurant Manager to coordinate restaurant operations-Hired and trained all kitchen staff-Monitored product inventory, developed vendor relationships, and supervised ordering to ensure quality of product while minimizing costs and waste -Developed successful weekly prix fixe menu centered on farmers markets’ to increase guest counts and revenue on soft days

As a culinary operations consultant, helped businesses in organizing and improving kitchen operations for growth and sustainability. Areas included hiring and training of staff, purchasing, and menu and recipe development.

-Oversaw day-to-day kitchen operations in high-volume corporate dining and catering-Responsible for interviewing, hiring, scheduling, training and management of 25-member kitchen team-Designed, developed, and executed weekly menus, assured quality control and upheld corporate standards-Developed and maintained vendor relationships and managed expenses with purveyors-Managed and performed product ordering and inventory-Coordinated with Operations Manager and front of house team on restaurant operations-Oversaw expansion of grab-and-go meal program: doubled production, created and trained new culinary team, developed new menu items, ordering and delivery systems