Maintained highest quality service standards to all guests.Hired, trained, taught, and developed new student based staff every 3 weeksDirected and supervised all banquet and special event set-up.Swiftly addressed all customer and staff issues and concerns

Orchestrated quality control and delivery process for local organic farm to deliver NYC.

Headed preparation of hors d'oeuvres and hot entrees for busy catering season. Guided new hires and extern workers in weekly kitchen projects (amuse-bouche design, new bi-weekly menus, restaurant week, etc.)Supported and strengthened management team with fresh menu items and focused teamwork.

Refined extensive food menu to fit a gastro-pub establishment and stimulate higher food sales. Organized and monitored food inventory of $10,000+/weekPioneered catering events for local nonprofit events of 200+ donors.Implemented daily “chalkboard” food specials with modern culinary approaches. Directed and mobilized new qualified employees through proper kitchen procedures, food practices, and culinary skills.

Coordinated restaurant’s daily on and off premise catering events (Weddings, Banquets, etc.).Supervised kitchen line staff during busy weekend dinner services, ensuring swift food preparation and high quality standards. Launched restaurant’s Summer menu managing new inventory, recipe costing, and staff training

Efficiently executed daily dinner, lunch, and brunch menu for a fine tuned bistro establishment of 100+ cover per service demonstrating high competence in all cooking areas. Collaborated with Executive BOH team to develop special occasion, holiday, and wine dinner menus.