Responsible for a team of 10 Sales Managers and 5 Operations Managers across 5 catering brands and 5 event venues. Accountable for over 8000 inquiries a year and $9.2 million in sales across all brands.Collaborated across all departments to both meet and exceed sales and labor targets.Developed and employed company-wide policies and procedures, unifying all 10 brands. Orchestrated the hiring and training for as many as 200 indirect reports throughout the year.Established best communication practices between Executive Managers, Front of House and Back of House Managers, and all full and part time hourly employees.Launched a new time keeping system for over 200 hourly employees. Creating more detailed timecards, accurate reimbursements, and tip tracking.Oversaw the re-building of all brands at the end of the pandemic, supporting and motivating managers and hourly employees during this time.

Primary consultant during the transition to new ownership of Kafe 421 Catering. Ensuring that the core values of the Kafe 421 brand remained present through the changeover.Effectively sold tried-and-true Kafe 421 offerings along with new services to benefit the client experience. Quickly promoted to sales manager for both Kafe 421 Catering and Deco Catering, Hightop’s premier catering brand. Booking over $1.2 million in sales between both brands in 1 year.Supported the events team through the pandemic by both selling and operating events, ensuring that event quality was high despite the daily roadblocks that were presented during the ever-changing events landscape of Covid-19.

Doubled the number of off-site events from 20 to 40 per week using creative approaches and persistent follow through.Cultivated long-lasting relationships and repeat business based on trust, strong communication and dependability, generating results which consistently exceeded clients’ vision and expectation.Communicative and objective in-house Human Resource representative.Focused financial handler responsible for payroll, accounts payables and receivables, and management of food and beverage costs.Generated inventories, sales goals, as well as daily, quarterly, and yearly financial analysis for owner and accountant.Created restaurant menus, guest incentives and content for both the website and social media platforms.

Team oriented manager in two high volume New York City restaurants. Selected by corporate management to be on the opening management team for the group’s first property in Chicago.Designed and enforced Front of House of training materials used during this high-profile restaurant opening.Developed department specific handbooks and daily duties, establishing clear job expectations as well as job efficiency within each department.Cultivated an environment of trust and communication between Front of House and Back of House departments.