• Responsible for overseeing all financial aspects of a $2M+ food and beverage operation, including cost and inventory management, annual budgeting, and creation and monitoring of monthly profit and loss statements.• Supervised the hiring of and subsequent training, managing, and professional development of 30+ employees.• Worked cooperatively with the corporate team to create and implement updated company-wide training programs that saw to improved service standards and higher employee retention.

• Participated in the opening of several concepts, seeing to effective and efficient training of newemployees along the way.• Developed managerial skills by learning and voluntarily taking on administrative tasks usually performed by an AGM or GM, such as payroll, invoicing, budget forecasting, and production of variance reports.• Worked alongside superiors to further improve and implement company-wide training material in conjunction with rapid expansion of brand.• Saw to the growth of social media accounts (Facebook, Instagram) while acting as a concept-specific representative for the Ford Fry PR team.

• Enhanced essential skills, such as an understanding of economy of motion and the ability to multitask and perform under pressure, by working in fast-paced, high-volume conditions.

• Developed knowledge of all food and beverage related departments of the hotel, specifically Market by Jean-Georges, W Lounge, In-Room Dining, and Banquets.

• Saw to the execution of successful events by consulting with potential clients, drafting banquet event orders, and delivering and maintaining all equipment and product, all while ensuring guest satisfaction.