Serving as Sales & Marketing Manager, I head day-to-day tasks with management team pertaining to sales and marketing operations. I perform financial analysis on profit / loss accounts, open table efficiencies, private dining outreach, and returns to evaluate investments. I recruit personnel for service, host, and bar team, as well as conduct coaching sessions and hire employees on hourly / wages bases. I maintain stock of beverage and smallware products, while directing marketing efforts and training sales team on effective sales / service tactics. Moreover, I integrate private dining, wine locker program, and general reservations into business lines by developing creative outreach programs as well as provided instructions and guidelines to staff and management team.Some of my key achievements are:• Enhanced overall productivity and streamlined managerial tasks by building and leading management team.• Optimized by up to 15% rating regarding guest experience by building professional collaborative team with keen focus on optimal guest experience delivery and attention to detail.

Creating experiences for all dining guests that exceed their expectations. Executing sales incentives through staff knowledge classes, creating a buy in & goals All Service Team recruitment, training, schedulingResponsible for sales contribution to P&L - Liquor Inventories, Weekly COGs, etc.Partnering with the Sales Manager to execute events at a high levelLeads and manages the restaurant level service team department operations

While acting as General Manager, I planned and executed vendor-sponsored occasions in superior quality food and excellent hospitality services. I led pre-launch and everyday tasks, while serving as General Manager. I monitored activities related to management team on daily basis and Supervised cash-related activities, including accounts payable, submissions, and payroll.I oversaw recruitment of employees and provided training to management team and staff to unlock true potential also controled food and beverage inventory, as well as process orders to maintain sufficient stock levels. Please find my key contributions:• Introduced and implemented program for integrating wine, beer, and cocktails in servings.• Amplified brand exposure and integrity by introducing new concepts in portfolio.

Spinning Plates Media was created to give the small business owner affordable social media optimization, brand management, and marketing. Therefore giving them time to focus more on their guest and still utilize social media to its fullest potential to drive their businesses. As the owner, I executed all aspects of social media marketing for this company and it’s clients. - Brand Creation - Logo design, web design, social media voice/theme. - Marketing Content Calendar creation and execution on multiple social media and email marketing platforms. - Created copy & image content for social media & email marketing - Analytic reporting on traction for all marketing outlets

During this tenure, served as Wine Club Coordinator to plan and execute events, while attaining set targets. I directed Cheese and Charcuterie program, as well as Wine and Spirits program and purchased material. I collaborated with customers / company to resolve issues and close sales also managed on-time payments of business / liquor license.I was responsible for enforcing health department standards in overall organization by coordinating inspections / inquiries sessions, as well as orchestrating events for vendor sponsoring and built partnerships with winery and vineyard. My some of remarkable attainments are:• Boosted brand exposure and drove revenue growth by designing and deploying social media / print marketing campaigns.• Increased overall profit and brand alignment by monitoring proper arrangement of retail products.• Planned multiple events, such as butcher demo dinners, specialty vendor-programmed dinners, private client dinners, wine and cheese tastings, and wine tasting events.

While working as Director of Operations at PRB II LLC, I spearheaded end-to-end opening project of Social Bistro and Wine Bar and supervised daily operations with management team.I was responsible for hiring employees for reception and building FOH team to improve productivity. I conducted financial / budget analysis and evaluated P&L to track performance on weekly basis and evaluated ROI by negotiating lease agreements and vendor contracts. I designed training program and presented attractive bonus / incentive packages for managers to enhance efficiency.My notable contributions to this role are:• Promoted sales and increase profits by designing marketing incentives for both properties.• Minimized beverage COGS and boosted sales by 15% and up to 25% respectively by analyzing employees' performance and formulating new FOH team.

*View Wine Bar & Kitchen ~ General ManagerWorking at EATS LLC, I performed financial analysis to incorporate P&L, lease agreements, and vendor contracts.I planned menus, finalized prices, and enlisted wine / beer lists, as well as completed all business license, liquor license, and health department inquiries and inspections prior to launch. I also recruited and trained staff on restaurant's norms and ethics. I maintained inventory and managed opening / continued orders for food and beverage. I majorly contributed as:• Achieved sales quota by up to 23% by designing and executing social media and print marketing campaigns.• Utilized social media networks to coordinate various vendor-sponsored events.*Poppy Den by Chef Angelo Sosa ~ Consultant, AccountantResponsible for consulting on food & beverage operations, brand alignment, sales generation, marketing strategy, audits, communications with owners and facility executives, policy & process creation and adherence, cost accounting, project management, budgeting, P&L, HR management, payroll, patron needs assessment, recruiting, financial analysis and productivity analysis.

*Nikki Beach (Project Manager) Responsible for ensuring the management team stayed on track with all duties necessary to open the new venue. Responsible for building the path book of all contracts, construction, meeting notes, forms, procedures, beverage program information, retail program information, catering, sales, staffing compendium, etc. *Le Doux Swimwear (Design, Public Relations, Social Media, Blogging and Marketing) Responsible for all social media including Facebook, Twitter, etc. Responsible for blogger communication in order to continue brand awareness. Media handler for Ms. Renz during her Curve NV Show. *Peckman's Pops (Project Manager) Responsible for product development, to include recipes, wrappers, etc. Responsible for researching and becoming versed in film production, FDA requirements, trademark requirements, NSF certification requirements for machinery, etc. Responsible for researching and purchasing machinery for production. Responsible for all equipment research and purchases for production room. Responsible for building path book of all forms, policies, meeting notes, renderings, recipe testing, recipe costing, etc. Responsible for all SOPs for machinery, product batching, etc. and presenting to plan review for SNHD. Presented production room and machinery functionality for final health inspection before production could begin. Personally produced over 20,000 pops for events such as Electric Daisy Carnival. *Pinkberry Las Vegas (Project Manager) Responsible for policy & procedure creation, forms, auditions, mobile schedules, staffing and sales and catering lead development of the pre-opening and opening of first franchised location in Las Vegas.

Dick's Last Resort is a high-volume, high-energy, highly interactive venue for both guests and staff. This concept was different than any other that I had worked with in the past. This location is a franchised location of the brand that has locations in over 8 other cities. Not only was I responsible for the daily flow of the restaurant and driving sales, mentoring staff but also in charge of making sure the guests stay entertained by staff and myself. Other responsibilities include but not limited to, scheduling, auditioning new staff, ordering product, upholding health and safety standards, productivity, increasing sales, following all guidelines of the CBA for Excalibur Hotel and Casino, continually refreshing beverage and retail programs to reflect guest preference and trends, utilizing grass roots marketing along with social media to strengthen an outcome of an event, etc. Areas of personal focus include beverage and retail. Beverage cost of goods below 15% and implemented new marketing strategies on a monthly basis. Enabled staff to sell more through training and ongoing education. Created program for retail that increased sales by 22K a month. *Coyote Ugly: I also cross-trained at this sister property. I would at times cover management shifts. I also refreshed the retail program to be more profitable. *November 2008-July 2009 I served as the acting GM for Company Kitchen and Pub House, an additional sister property. During my time there, sales increased allowing the venue to show profit by increased staff training and accountability tracking. Assisted in the refresh of the beverage program by taking the emphasis from wine to beer. (Added several microbrews and interesting favorites from around the world.) I also assisted in refreshing the menu to match the clientele of the resort. Infogenesis, Microsoft Word, Microsoft Excel proficient

CDT Trainer Controlled all beverage cost through order and inventoryMenu roll outsStaff incentive and trainingGorilla marketingProficient in each BOH and FOH stationUpheld all Health code standardsGuest relationsOpening and closing duties, reports, etc.Aloha proficient

This was my first management position. FOH Manager. Responsible for hiring, training, scheduling, disciplining all service staff. Micros, Avero and Microsoft Word proficient, Microsoft Excel beginner.PayrollEnd of Day ReportsIntroduction to InventoryIntroduction to Profit and Loss