Prep - Prepared, in collaboration with fellow cooks and sous chefs, for the shift ahead by prepping ingredients according to the day’s guest count and set up my station for optimal efficiency through service.Family Meal - Cooked staff meal on multiple occasions to nourish my teammates and boost their morale for the night.Service - Worked various stations, cold and hot, to produce dishes or elements of dishes, while maintaining cleanliness and proper DOH protocols.

Food & Beverage Service - Provided polished, attentive, and personalized service through deep knowledge of the food and beverage menu, highlighting Chef Dan Barber’s seasonal and sustainable focus.Guest & Industry Relations - Cultivated and maintained relationships with new guests, existing regulars, and fellow industry professionals to build a community of meaningful connections and to create return business.Training - Coached and assisted incoming team members on service steps and restaurant protocols, helping them to acclimate to their new role and environment.Mise En Place - Performed opening and closing duties of the shift, including but not limited to: setting up the dining room for service, folding napkins, polishing glassware, sweeping, etc.

Macro Focus - Defined a new direction and refined existing tenets from the previous Executive Chef & General Manager era. Focused on bigger picture initiatives, such as our industry collaboration series, “Ko Bar Presents”.Staffing Management - Worked with HR and Director of Ops to establish appropriate staffing and talent acquisition management, while identifying and developing future leaders. Managed the full FOH team of Managers and hourly employees, with overlapping responsibility of the BOH team.Business Management - Analyzed monthly P&L statements and presented details to the Accounting, Strategy, and Operations teams on the previous month's performance. Adhered to company standards and service levels to increase sales and minimize costs while working with Marketing, Strategy and Operations teams to drive revenue. Built positive relationships with key stakeholders.Operation Management - Monitored health of the operation through guest feedback, staff morale, and on-the-floor observations. Supervised FOH Managers so that all financial and personnel/payroll related administrative duties were completed accurately, on time, and in accordance with company policies and procedures. Endeavored to maintain proper safety and security procedures to protect employees, guests, and company assets by forming neighbor networks.

Opening/Closing Duties - Performed administrative tasks: daily financial reports, staff scheduling, facilities maintenance. Updated all menu materials, including the POS system, based on product availability.Maintenance - Utilized a variety of reservation systems to monitor cover counts, fill vacancies, and oversee the week’s guest notes. Provided support at the host stand and coat check as needed.Service Management - Supervised lunch and dinner services to ensure proper and timely flow of service. Paid attention to product quality and cleanliness throughout the shift. Supported the floor team by troubleshooting any escalated guest issues.Guest Relations - Cultivated relationships with new guests and maintained existing regulars, helping to build a community of meaningful connections and creating return business. Lead guest recovery efforts, including but not limited to, online feedback and guest complaints.Industry Relations - Identified high-profile industry professionals to facilitate VIP/critic protocol.Private Events - Facilitated private event inquiries and day-of execution.Team Management - Endeavored to uphold a positive attitude to cultivate team morale and to build a culture of continual growth. Drove the development of staff by communicating expectations and standards. Provided feedback via frequent formal/informal performance reviews.Team Training - Fine-tuned training checklists and resources, alongside FOH & BOH Management. Administered food and beverage quizzes to monitor team’s knowledge and retention of menu items. Conducted DOH training on a weekly basis.Education - Ensured full knowledge of rotating food and beverage items, to then inform both guests and team members. Conducted daily and ongoing comprehensive education for staff.Special Projects - Ideated on and executed new restaurant initiatives and service protocols, identifying potential areas of improvement to maximize operational efficiencies and minimize costs.

Guest Relations - Managed guest emails and phone lines as the main point of contact, confirming reservations, guiding guests through FAQs, and/or troubleshooting reservation issues.Industry Relations - Collaborated with concierge services and industry friends to provide their guests with bookings or to fill vacancies.Corporate Liaison - Acted as main point of contact for HQ, being responsible for clear communication between Restaurant Managers and Department Heads.Reservation Maintenance - Utilized a variety of reservation systems to monitor cover counts, fill vacancies, and oversee the week’s guest notes. Communicated any dietary restrictions, special occasions, and/or irregularities to all FOH & BOH Managers. Service Support - Assisted all Managers with executing opening and closing duties, as it pertained to updating preshift and service-relevant materials.Team Training - Assisted in training programs, alongside FOH & BOH Management, by editing training checklists and resources.Bookkeeping - Tracked and reported basic financial data, entered FOH & BOH invoices, partook in monthly inventory via Compeat software.HR - Lead the new hire onboarding process, maintained staff’s time punches, and filed Disciplinary Action Reports in coordination with the HR Department.Content Creation - Supported the General Manager with producing photos, videos, and captions for the restaurant’s Instagram account and partook in implementation of marketing strategies.Special Projects - Tackled short term and long term projects, as assigned by the General Manager, to streamline operational systems and processes.Organization - Upheld restaurant supply pars and ordered said items accordingly. Maintained a tidy and orderly office space.Facilities Maintenance - Submitted requests for service calls, scheduled visits, and oversaw technicians who were on-site for facilities/equipment/technology related issues. Checked expiration of FDNY permits and other licenses monthly.

• Drafted tweets and Facebook posts using Hootsuite.• Posted original content on Instagram. • Researched vegetable factoids for our #vegfact campaign to reinforce brand identity.• Collaborated on the launch of our Pinterest board and maintained our presence.• Brainstormed and worked on creative recipe developments using our veggie burger mixes.• Assisted on photo/video shoots by prepping, cooking, styling, shooting, and cleaning up.• Packaged rewards for donors of our Barnraiser campaign. • Worked as a food demonstrator, handing out samples of our veggie burgers at Whole Foods.