● Created and implemented systems for cost control in food and beverage operations● Developed a food menu and cocktail menu for a new location● Interviewed and hired a new staff of over 20 people for a new location● Created SOP’s, opening & closing checklists, and training manuals for all three of thecompany’s locations● Successfully trained a brand new staff and opened the company’s third location withinthree months of being hired● Oversaw HR operations for the company● Ensured all HR policies were being followed–including compliance with State and Federallaws, proper certifications and licensures, and the company’s standards andprocedures–by a staff of over 75 employees● Developed standard procedures for new hire onboarding & training● Standardized the training manuals of all departments company wide to achieveconsistency in quality and service● Introduced standards and tools for accurate monthly inventory company wide● Oversaw training and development for front-of-house employees across all threelocations● Regularly interviewed, hired, and built a weekly schedule for a staff of 25+ employees● Ran day-to-day operations at whichever location I was expected to be at for the day,including money management, labor analysis, customer service, and disciplinary action ifneeded

● Operated all aspects of running a cocktail bar & restaurant● Developed a cocktail menu that quickly became the business’ highest grossing revenuestream● Added a kitchen to the operation in order to increase overall revenue● Developed and executed food menu● Managed day-to-day operations including scheduling, training, inventory, ordering &receiving, cooking, bartending, serving, cash management, and taxes.● Achieved 32% and 49% year-over-year sales growth in 2020 and 2021 respectively● Planned regular events and booked live music● Managed all social media accounts● Created and enforced SOP’s for bar operation, prep recipes, opening and closingchecklists● Completed cost analysis regularly, and provided staff with portion control procedures tocontrol waste and provide consistency of recipes for both food and beverage

Connected with new and current customers, offering information on their plan and performing as a liaison between them and the dental professionals. Helped new customers by answering questions regarding their plan. Assisted in choosing payment plans that were right for each new customer. Contacted future customers to let them know they had a plan ready to view and sold them on choosing our product over traditional methods.

Opened the brand’s first location inside the new Plaza Mariachi.Wrote FOH and BOH employee handbooks & training guides, along with all opening & closing checklists.Interviewed, hired, and trained an opening staff of ten servers and five bartenders.Managed a staff of 30 - 40 people, including Chefs, KMs, servers, baristas and bartenders.Oversaw production and quality of our in-house coffee roaster.Worked with the bar manager in developing the recipes for an extensive menu of classic Latin American cocktails.Developed ten steps of service for servers to follow in order to standardize our overall service and improve the consistency of our guest experience.Created weekly happy hours and other specials such as “Taco Tuesday” in order to increase awareness and revenue.Successfully opened and operated a restaurant on track to gross $1 million in its first year.

Opened the brand's first brick-and-mortar restaurant.Wrote FOH and BOH employee handbooks and training guides, along with all opening & closing checklists.Assisted in interviewing, hiring and training opening staff.Managed staff of approximately 20 people, including Prep Cooks, Kitchen manager, and SupervisorsCounted and entered a monthly inventory for all food, paper goods, and retail items.Worked closely with ownership in examining and interpreting monthly P&L reports in order to improve the store's performance.

Managed a staff of 40+ including Chef, FOH Manager, Line Leaders, and eight FOH Shift Leaders.Interviewed, hired, and oversaw the training of all new employees.Managed a monthly inventory for all food product, paper goods, and retail items.Developed a strong working relationship with vendors and service providers in order to quickly and effectively resolve issues.Created a bi-weekly FOH schedule of approximately 25 employees.Managed a budget based on monthly P&L reports to successfully lower labor and cost of goods percentages.Booked and organized special events ranging from private rehearsal dinners to RSVP ticketed beer dinners.

Opening Manager of Bongo Java's first licensed location.Hired and trained an opening staff of 13 in under two weeks.Successfully integrated a local coffee company into a four-star international hotel chain.Balanced the quality requirements of Bongo Java while meeting the high standards of an upscale corporate environment.Familiarity with online purchasing and budget systems (Birch Street)

Business development and growth, particularly night-time business. Improving customer service and dining experience. Overseeing a team and delegating tasks to accomplish specific goals.

Booking and managing 100+ shows a year and over 10 successful tours across the midwest, southwest, and northeast United States for an independent artist.