Managing Partner• Managed a 175 seat, fine-dining restaurant. Responsible for all staffing, Food &Beverage menu, planning, training, forecasting, and budgeting.• Led 30 employees. In charge of employee relations.• Served 300+ banquet guests for various occasions weekly (1,700 guests+ a lacarte). Created and maintained a superior level of quality service and hospitalityto guests through well-trained staff, focused on excellent customer service.• Conducted weekly FOH and BOH team meetings to discuss trends, service,forecasting, and hospitality.• Motivated, coached, and counseled all staff.• Had am employee turnover rate of 25%.• Investigated deficiencies/complaints and initiated a proper corrective action.• Performed weekly and monthly business analysis.• Responsible for all purchases within the operation.• Averaged a 25% labor cost and a 26% food cost over 5 years.• Facilitated safety training based on OSHA requirements.Accomplishments:• National recognition as the first property on Long Island to receive a 5 StarDiamond Award from the American Academy of Hospitality Sciences. Awardedfor 4 consecutive years from 2014-2018.• TripAdvisor ranked Crabtree’s as one of the “Top 2 Restaurants on Long Island”from 2017-2018. (Ranked out of 7,034 restaurants as one of the “Top 10Restaurants on Long Island” from 2013 – 2016).TripAdvisor ranked Crabtree’s as the #1 Mediterranean Restaurant and #1Seafood Restaurant on Long Island from 2015-2018.• ONLY IN YOUR STATE: 11 of the most beautiful restaurants in all of New YorkState, ranked 2017.• The New York Times rated Crabtree’s with 3 Stars (Excellent).• Long Island Pulse - Best Brunch on Long Island in 2017.• Yelp, zagat-rated excellent from 2014 - 2018.

A 1 Star Michelin Restaurant for fine dining, serving German/Austrian cuisine.• Assisted with all the opening tasks of the restaurant from construction, menuplanning, hiring, training, leading and controlling their day-to-day operations.

Manager-In-Training Program (MIT). Worked through mostdepartments on the property, including: In-Room Dining, Banquets, Concierge, guest services, Lounge, and the BLT Market Restaurant. Resulting in food and beverage manager position. • Personally, oversaw and supervised all in-room suite dining, conferencemeetings and banquets for high profile guests, i.e., celebrities, politicians, androyalty, in which I was trained to learn, observe and follow their social andreligious customs and adapt our service to their royal expectationsinternationally.• Worked side-by-side with Chef Laurent Tournadelle and General Manager RyanSpears and assisted in the opening from the construction phase to the opening ofthe Hotel Restaurant BLT Market.