As the Assistant Manager, I currently work closely with the General Manager on day-to-day operations such as, training, LBW ordering, service standards, and guest management. I currently am head of the cocktail program and assist closely with the wine program at Brett. We work daily with the rest of the team to train on wine knowledge and cocktail knowledge to provide the best experience for our guests.

As the Assistant General Manager of a new restaurant I was in charge of creating new training materials for a new concept, the development of hourly and salaried staff, and assisting the General Manager in all aspects of the business. Through the opening I lead the team in developing training materials and SOPs (Standard Operating Procedures) that can be translated to other restaurants in the company. I organized the hiring of 100+ FOH and BOH staff members and implemented the training materials and SOPs that lead to a successful opening. I assisted in developing an award winning wine list and assisted in all training regarding the Liquor, Beer, and Wine program. After opening Ponte Modern American successfully the company was able to quickly open other concepts (Olivia) using the training materials and SOPs to standardize a successful training program.

When arriving at The Palm in Orlando the location had just opened indoor dining to the public. As the location was remaining busy I lead the team through all system, technology, and back office system changes. This included inventory, POS, catering, scheduling, and invoicing. Through my leadership and teamwork we were able to grow in the company and adjust through the acquisition seamlessly. Over my 2 years here I was able to lead the team in an increase of $2 Million Gross and saw an increase Restaurant Level Profit.

Established in 1972 by request of George Bush Sr. The Palm in Washington DC quickly became a staple restaurant hosting some of the most powerful people in the country. While Assistant General Manager at The Palm in Washington DC the company was acquired by Landry's Inc. and 6 days later the country was shut down from COVID. When shut down our efforts to drive sales allowed us to maintain staff and enough business to remain open in many different forms. As the country began to reopen my efforts allowed me a promotion to assist in opening another location to full strength.

As Assistant General Manager I assisted the General Manager in all aspects of the business. I assisted in leading the team to continual growth and systemized operations that increased Gross Sales and Restaurant Level Profit. Through our efforts we were able to secure a full renovation for the restaurant and continual growth for the business. Some of my efforts to grow sales included curating an award winning wine list, hosting monthly 4-6 course wine dinners, and establishing a relationship with the community to be a place for locals and tourists to come and enjoy an excellent dining experience.

· Key part of the management team who opened a projected $5.8 million a year restaurant· During the opening I was responsible for hiring/maintaining a successful staff· All local store marketing that would drive top line sales · I am responsible for daily restaurant management such as opening and closing, running Open Table reservations, bar, and successful service· Involved in managing all controllable lines of the budget pertaining to direct ops, training and R&M· Responsible for maintaining inventory of the bar in a projected $5.8 million a year store· Intelligently investigate variances through sales, pour tests, and proper ordering

· Involved in managing all controllable lines of the budget pertaining to direct ops, training and R&M· Responsible for all aspect of training staff in a store generating $3 million annually· Intelligently manage a training budget while maintaining enough staff to run the store successfully· Responsible for coaching staff on new menu items in a store that changed menu seasonally (x4 per year)· Responsible for writing a training schedule and maintaining Certified Trainer knowledge to insure the store is fully staffed· Built and maintained a Service Productivity Report that tracked server’s sales, survey submissions, and attendance through Excel formulas that successfully coached the serving staff how to investigate their areas of opportunity