Collaborating with the co-founders and stakeholders at LTH, I drive strategic planning, project management, and creative initiatives to develop world-class bars, restaurants, and hotel food & beverage programs across the Americas. My focus within this role includes financial management, operational systems development, client relations, and fostering high-performance teams to ensure operational excellence and impactful partnerships.

• NoMad Las Vegas, in partnership with MGM at the newly-renovated Park MGM featured a casual, three-meal a day bar and restaurant, a formal dinner restaurant designed after the NoMad New York library, a high-limit casino and cocktail bar, three private events spaces, a hotel guest pool, and a weekend pool partyo Led and managed the dining room management team and the line level service staff to deliver a high level of service to the guest while managing labor and budget goalso Developed a weekly forecasting tool that reflected what the staffing level should be based on business levels and entertainment in the areao Engaged in continued creative development projects to drive revenue and improve guest satisfaction scoreso Managed a successful relationship with the local Culinary and Bartender Unionso Responsible for the overall profitability of all NoMad outlets and reached profit from the onset of my tenure

Acted as Project Manager for the opening of the NoMad Las Vegas Food and Beverage operationso Managed the opening CGS order and worked with vendors across the country to develop custom service pieceso Developed the staff training manual and helped teach service education classes to the members of the Culinary and Bartenders Unionso Worked with the culinary and marketing teams to develop the opening menus for the NoMad Restaurant and NoMad Baro Successfully oversaw the opening of the NoMad Pool Café and Jemaa Day Club during the summer season• Once opening was complete, transitioned to the AGM role and managed service operations during Breakfast, Lunch, and Dinner in the NoMad Restaurant and NoMad Bar

NoMad LA opened in January 2018 and was comprised of a casual restaurant, formal restaurant, all day coffee bar and café, two bars, two private events spaces, a rooftop bar and restaurant, pool, and 24-hour room serviceo The first manager on the ground to open the second NoMad after the success of NoMad New Yorko Launched a NoMad-branded food truck in the year leading up to NoMad Los Angeles’ opening, partnering with 12 famous LA-based chefs for various charities and to build community before our arrivalo Acted as opening project manager where I managed the opening CGS orders, initial budgets, training program, and service manual

Opened in 2012, NoMad New York was a critical and commercial success, generating $30M in annual food and beverage revenue and effectively creating a new neighborhood in Manhattan that now bears the “NoMad” nameo Part of the opening managerial team and acted as a dining room manager for all meal periods, breakfast, lunch, dinner, and the 24-hour room service operationo Developed the breakfast service into one of the premier power-breakfast spots in Manhattano Oversaw the opening and operation of the NoMad Rooftop Restaurant during the summer which featured a curated seasonal tasting menu under the starso Reached profitability in only our second month of operations and went on to quickly receive three-stars in The New York Times and one-star from Michelin.

Captained private events ranging from small wine tasting dinners to large full restaurant buyouts. Lead a service team in the execution of events and provided top level service to our guests.

Fine-Dining Restaurant located in Manhattan that was named the Best Restaurant in the World by World’s 50 Best; four stars in the New York Times; three-stars in Michelin; and seven James Beard awardso Started off as a kitchen server and worked through all dining room positions en route to Dining Room and Private Dining Room Captaino Focused on education concerning high end food and beverage

On October 15th, I start training to be a part of the service staff at Eleven Madison Park.

• Operated the food and beverage operations of a rising Marriott property franchised by HEI Hotels and Resorts.• Responsible for maintaining service levels and profitability while developing customer relationships