▪ Mourad's "Aziza" Located at 5800 Geary Blvd.▪ Promotion to General Manager of Aziza, from Mourad after 6 months.▪ Michellin recommended Moroccan restaurant.▪ Responsible for all repair and maintenance and plant husbandry.▪ Bar team and menu development, lead on cocktail creation with seasonal changes.▪ Daily Operations, hiring, staff retention and training.▪ Solely responsible for payroll, beverage inventory, repair & maintenance and revitalization.

Promotion to General Manager of Aziza after 6 Months.▪ Eponymous Moroccan restaurant, Michelin recommended; James Beard nominated outstanding semi finalist 2023.▪ Fiduciarily responsible for the bar program, inventory management.▪ Daily operations and manager growth.▪ Weekly Ops reviews by department, financial briefings.▪ Repair & maintenance in all departments.▪ Staff retention and coaching.▪ Somm responsibilities during service in conjunction with our resident sommelier.

▪ Increased overall wine sales by 41 percent within the 1st month. ▪ Continued to exceed budgeted goals in beverage categories during my oversight of the bev program by 20% YOY. ▪ Integral part of operations growth to a 10.5 M year restaurant. ▪ P&L review with forensic accounting to manage questions or concerns during monthly prelim calls▪ Fiduciarily responsible for 297k wine inventory including 550 skews, receiving wine enthusiast best of excellence award.▪ Part of the cocktail creations team, keeping cocktail costs below 13.5%▪ Multi unit operations - assisted between Santana Row and Bishop Ranch locations as needed.

▪ Restaurant focused data analytics software from Insightful Labs▪ Restaurant invoice processing, cost analysis for restaurants▪ Instrumental member of the opening team after proof of concept ▪ Responsible for data input, analysis for creation of restaurant databases. ▪ Generated “ideal” data for P&L reviews based on invoices, waste expectations and recipe yields.▪ Involved in cold call sales pitches to new restaurants. ▪ Project Lead for content creation of “Sift” advertising commercial.

▪ Hiring, train and retained all FOH from reopening date after covid. ▪ Responsible for reopening and re-concepting beverage programs.▪ Responsible for beverage menu creation, training, implementation, and operations across multiple units. ▪ Lead on Omakase Dinner: Concept, creation of cocktail pairings for 5 course Omakase presented by Chef Chao Lee.

▪ Instrumental member of the opening team at San Ramon and San Jose restaurants. ▪ Acting GM in Biltmore Plaza, Arizona new restaurant opening teams, February 2020. ▪ Responsible for the implementation and adherence to company wide SOPs, core values and company mission statement. ▪ Tracking and data entry of all ap invoices, corrections, and validation. ▪ Involved in adherence, corrections and validation of payroll. ▪ Daily chef’s menu review and line up for lunch and dinner. ▪ Involvement in identification, hiring, training and coaching of all FOH staff. ▪ Assessment and scheduling repairs of all maintenance concerns. ▪ Weekly Ops meetings and financial briefings.▪ Trained, and retained all FOH teams from opening date with the general manager

https://www.jardiniere.com▪ Responsible for the implementation and adherence to all new policies. ▪ Tasked with review and implementation of daily sales and labor goals. ▪ Monthly P&L review participation with accounting and senior staff ▪ Daily menu review. ▪ Involvement in identification, hiring and coaching of all FOH staff. ▪ FOH team scheduling. ▪ Property operational and readiness assessment. ▪ Instrumental member of the closing team.

Hired as Bar Manager, transitioned to AGM role after a sixty day probationary period.▪ Responsible for the implementation and adherence to any and all new policies, junior management coaching and weekly property operational assessment. ▪ Direct involvement in house cocktail menu development and all beer and liquor ordering.▪ Tasked with review and implementation of daily sales and labor goals. ▪ Cost, labor and revenue review. ▪ Involvement in identification, hiring and training of all FOH staff management.

As ADOO ensured that all property was adhering to company wide standard operating procedures. ▪ Assessment and coaching with property managers. ▪ Participated in reviews centering on COGs, labor, revenue and marketing efforts in accordance to company wide budget parameters. ▪ Supervised 3 properties as acting general manager during management restructuring. Ensuring each property was in compliance with company policies, labor matrixes and operational standards. ▪ Critical involvement in the identification, hiring and training of all management team members.▪ Appointed General Manager of the flagship property on the waterfront after corporate restructuring and elimination of DOO / ADOO positions.

Bar Manager for a Pejiu Wu (beer house) with Malaysian stylized cuisine.

Bar Manager for Tuscan emphasized restaurant.