Oversaw daily operations for $10.5 mil Tom Colicchio restaurant within MGM partnership.

Hired and assisted in training front and back of the house staff. Responsible for purchasing and monitoring liquor and beer for high volume nightclub. Oversaw wine program for the restaurant and the nightclub. Floor manager for nightclub with a capacity of 1200. Assisted in daily operations of the venue while continuing with Pastry Chef responsibilities.

At the request of Michel Richard, relocated to LA to open his restaurant, consulted with him daily to insure his standards were maintained. Preparation of all a la carte desserts as well as banquets in an upscale bistro, maintaining the style of Michel Richard cuisine. Preparation and execution of private parties of 35-1000 people, seated, buffet, and tray passed events. Responsible for food costing, savory and pastry. Hired, scheduled, and managed kitchen staff.

Basic preparation for service in fine dining establishment. Execution of all plated desserts for a la carte service and private dining room parties. Assisted pastry chef as needed.

Greet and assist visitors, schedule appointments. Provide daily tours and tastings in well-established, high volume winery. Educate guests regarding wine and the Napa Valley.

Directly supervised all aspects of daily operation of high volume restaurant serving modern fusion cuisine. Managed finances including computer ordering, billing, payroll, and inventory systems. Scheduled all front of the house staff. Assured food service and dining areas exceeded all appearance and cleanliness standards. Responsible for maintaining excellent customer relations and efficient operation to provide pleasurable dining experience for all.

Hired and scheduled front of the house staff for busy Asian tapas restaurant. Controlled beverage and liquor costs. Managed restaurant during multiple weekly shifts. Tended bar.