- Manage day-to-day business operations (finance, state filings, grant writing, HR/payroll)- Evaluate suppliers to maintain cost controls and improve operations.- Develop and execute effective strategies resulting in year-over-year growth and increased profitability- Curate a selection of high-quality products, meeting market demand for sustainable, natural options- Recruit, train, and mentor a team of up to 10 employees, fostering a culture of prioritizing customer care

-Provided an exemplary customer service experience as a team member at one of the top 10 restaurants in NYC.-Worked with MICROS POS system to place orders, manage bills, and handle comps.Michelin 3 Star (out of 3)NY Times 4 Star (out of 4)Forbes 5 Diamond (out of 5)

-Managed Evening dining service of over 650 covers per night-Resolved customer complaints in a professional and timely manner.-Oversaw the completion of nightly shift lists to assign duties to each FOH employee.-Prepared nightly closeouts from Bar, Fromagerie, and Restaurant counting cash, filling out deposit slips, and securing deposits.-Conducted inventory management to track sales and stock levels.

Opening Management Team member for Center Cut Steakhouse.Opening Management Team member for Ed's Chowder House.

An uptown option for upscale fine bistro dining.

As a Talent Agent I was instrumental in developing and furthering the careers of Alexandra Lydon, Kellee Stewart, Monique Gabriella Curnen, Michael Mulheren, Judy Kaye, and Tom Hewitt among many others.