Darryle Baker Email & Phone Number

· One of few new restaurants opening in NYC’s Upper West Side neighborhood in last quarter of 2023.· Focused on training staff on steps of service and guest experience within a hotel. Many of our achievements during my short time here led to being featured in noteworthy publications including the New York Times.

· Assisted with managing a large variety of FOH staff within a 5 Star Hotel, The Equinox Hotel.· Diligently maintained high standard for guests through continuous training of staff, unmatched by most dining establishments.· In collaboration with management team, we created superior style events for both Hotel guests and various VIP clients utilizing the TRIPLESEAT platform.· Maintained high level of communication with Equinox and “Related Companies” executives to ensure consistent increase of sales week over week.

· Very high volume, fast casual Mediterranean restaurant on Fulton St. in the Financial District.· Within this restaurant, I was responsible for keeping close track of P&L along with my Cogs and Labor.· I managed a team of 25+ employees which I continuously trained, not only in the culinary needs of the restaurant but also making sure they are up to date on our seasonal menu, following NYS food safety standards as well as giving the best possible customer experience we can offer.· Starting at $25,000 opening month, weekly sales continuously increased to $50-60,000 per week.

· Fast paced, high-energy coffee shop in which I was responsible for maintaining the most suitable atmosphere for customers to ensure they are receiving the best service possible.· Supported marketing by increasing sales through community outreach and by creating a strong sense of community, in store, between customers and employees, differentiating our coffee shop from others making it the go to destination in the area.· Set daily, weekly and monthly sales goals, which were consistently achieved while aiming to improve profit margins through leading an effective team of employees who were well versed on the daily needs of the business.· Focused on strong standard of quality control in regards to all types of coffee making sure that employees were consistent in the way espresso machine was handled and drinks were made.· Worked closely with a training manager to implement company wide trainings to both shift managers and employees alike.· Followed NYS food safety standards ensuring that nothing less than a grade “A” would be received after yearly inspection.