AL's Place was a neighborhood Michelin Star restaurant in the Mission district of San Francisco from chef-owner Aaron London. We offered a seasonal, ingredient-driven menu, that highlights the produce of Northern California. Unfortunately closed permanently in August 2022.

Oversee daily studio operations and studio management teams, including Front Desk, FuelBar, Retail, and Facilities operations.Manage and drive studio performance, work strategically to assess and meet all key studio, retail, and FuelBar business performance metrics, and make appropriate, informed business decisions.Recruit, screen, and onboard new employees. Oversee training programs and ensure that all team members are consistent and proficient in Barry’s hospitality standards.Oversee all labor schedules to ensure proper coverage and alignment with budgeted hours.Partner with the local and corporate marketing team on ideating and implementing new brand initiatives and corporate acquisition strategy for the studio.Work with leadership to create and maintain a unified culture as well as a high level of staff engagement throughout the studio.

Assisted Winemaker and Cellar Master with 2020 Vintage of Sauvignon Blanc, Pinot Noir, Chardonnay, Cabernet Sauvignon & Bordeaux Blends. Responsible for micro-fermentations to continuously test for smoke volatile markers (guaiacol & 4-methylguaiacol) and their impact on vintage.Experienced in vineyards with sampling, analysis, pruning techniques and mappingExperienced in cellar with grape sorting, pressing/crushing, press operations (Europress & Willmes Sigma) natural & inoculated fermentations, monitoring fermentations, punch downs, pump-overs, draining, pressing, barreling, topping, racking, laboratory analysis and cleaning & sanitation (lots of it).

Boston Chops is an urban steak bistro—a casual yet refined twist on the splendor for which steakhouses are well-known. • Facilitated opening strategy for the restaurant by creating and implementing all opening systems and procedures related to service & training of FOH, product inventory and costing, financial tracking, HR and onboarding systems, responsible for scheduling and opening timeline.• Hired and trained management team. Mentored the management teams on all aspects of operations and service. Lead management weekly team and senior management meetings.• Hired, onboarded and oversaw training of 60+ members of service teams with a deep focus on creating an outstanding culture of hospitality and education.• Set and achieved budget and sales goals, inventory management, facilities management, community outreach and marketing, oversaw Private Event planning and execution, cultivated and retained strong personal relationships with high profile clientele and guests• Responsible for all aspects of running a Wine Spectator “Best of Award of Excellence” wine program with over 400 selections maintaining cost, inventory control, staff education and mentorship.• Managed and curated seasonal cocktail and beer lists with COG analysis. Conducted monthly inventory and P&L analysis.

Row 34 is designed to be approachable, convivial and neighborhood focused restaurant, an oyster bar celebrating New England's rich seafood traditions. Experienced Director of Sales and Events with a demonstrated history of working across a broad landscape of event direction and customer engagement, maintaining a strong personal aesthetic and attention to detail. Planned and Produced over over 200 events resulting in $1.2M+ in event revenue during tenure• Executed intimate to large scale events including corporate meetings, weddings and specialty events with budgets ranging from $1,000 to $60,000• Facilitated internal planning meetings, event communications, prepared a weekly 14-day event forecast and communicated that forecast to each department in restaurant• Created, implemented and regularly updated an ongoing strategic departmental business plan, including areas of research, analysis, and action plans

Island Creek Oyster Bar is a hybrid of New England shore food and creative, seasonally influenced seafood, we work to present our guests with the freshest ingredients possible through our daily changing menu.Planned and Produced over 300 events resulting in $800K+ in event revenue during tenure• Managed, responded, and tracked all incoming event sales leads from multiple platforms including social media, email, phone, direct website and third party applications.• Exceeded individual and department sales targets by establishing new sales guidelines, policies, procedures, and efficient use of budget and staff • Increased event sales by over 15% which resulted in promotion to oversee two restaurant event programs within the company simultaneously