• Managed private groups on one floor, while running full operations on another• Performed unstaffed roles daily, developed roadmap of procedural guidelines to bring stability to restaurant/hotel operations inpart to help retain staff• Trained staff including bartenders, Maitre’d, servers, runners, managers, and performed payroll/scheduling, led daily staffmeetings, cashed out employees at the end of their shifts• Closed out Banquet Event Orders daily, made private event menus, ensured coordination across hotel and restaurant

• Worked with web developers to measure and optimize KPIs specific to each individual marketing tactic• Analyzed market trends and created strategies to increase market presence• Established partnerships and coordinated all promotional and sponsored activations• Assisted with google campaigns, content and analytics to continuously improve key performance metrics• Assisted with hiring, performance reviews and disciplinary actions for staff

•Event Manager at 2 locations. Completed expenditure reports, composed contracts, customized menus for private events, recruited new clients while maintaining existing relationships; saw monthly revenue grow up to 150% YoY. Maximized clientele satisfaction alongside Executive Chef by updating menus through analysis of seasonal demand• Attended networking events such as the Food and Wine festival, and Grand Gourmet to increase restaurant exposure•Addressed operational issues, drafted restaurant policies/regulations, ensured staff followed company protocol, generated staff schedules, hired and terminated front of house staff and performed accounting for end of day report. •Delivered cash to owner and performed restaurant closing procedures, while exceeding NYC Department of Health food and cleanliness standardsStrategically allocated seating accommodations for large groups, private dining, special events, walk-ins and overflows of up to• 1200 guests daily to optimize restaurant operation; trained staff from 4 restaurants on POS/Reservation systems