· From inquiry to event - creating the initial spark to planning and producing events (10-1000 people)· Developed relationships with clients that led to lasting accounts and business· Developed custom menus for each event and delivered upscale food, presentation and experience· Maintained positive relationships and reputation with other industry vendors· Working with the clients to bring their ideas to life, and then some· Navigating different budgets and how to get creative with said budget· Constructing timelines for all different types of events · Trained all kitchen and front-of-house staff in every aspect, and developed a great team

· Improved efficiency in all restaurant kitchens and operation systems in all of Oma’s 22 restaurants.o Individually examined the design and layout of the kitchens and how they can be more efficient.o Made sure all restaurants were up to health code, or if not what is needed to get to health code.· Raised quality of customer service protocols and systems in 210 Oma locationso Taught steps of service to the restaurant and café managers to ensure quality service standards.· Responsible for developing new pastries for Oma’s 210 locationso Provided recipes and trained employees on new pastry recipes for many of Oma’s pastries.