Assisting the Dyspatchr team with sales and marketing, focused on selling and developing craft spirits and beer in Singapore.- Oversee the social media channels for Dyspatchr, working directly with global brands to present a clear brand image and positioning within the Singapore market. Also promote bars, hotels, and restaurants that are utilizing Dyspatchr products to assist with events and menu update awareness.- Assist with all marketing and design, from internal projects to menus, social media images, videos, and graphic design for customers.- Spend time in the market, focused on new sales and developing existing relationships to grow the monthly sales volume.

The GOAT Consultants is a Singapore-based company that helps small to medium-sized businesses with social media marketing and brand awareness. We manage social media channels, post content, create content, oversee ad campaigns, and work to increase brand awareness in the local market.

Re-joined the Decker Barbecue team to oversee social media marketing, running the Facebook and Instagram channels. - Managed daily posting and oversight of the social media channels- Grew the followers base by 10x over the course of a year- Oversaw all DM and PM from customers and suppliers to our social media- Ran ad campaigns to generate business leads and develop more brand awareness in the local market- Assisted with graphic design for menus and special events and marketing of holidays and events- Worked with the management team to help grow the business and assist with any special projects

Worked as GM of a traditional American barbecue restaurant in Singapore, and the only restaurant utilizing a Texas-built, 4-ton smoker in all of Asia. Oversaw all of the daily operations of the restaurant, as well as administrative duties. - Oversaw the beverage program, including an extensive craft beer list and revamped the cocktail list.- Managed a staff of 8 FOH employees, posted weekly schedule, and did hiring/firing of staff.- Overhauled the entire beverage inventory, including updated beverage inventory sheets for more accurate P&L, new ordering spreadsheets with full costing sheet to ensure all items were priced accurately.- Dealt with weekly catering orders, including interaction and payment arrangement with guests and coordination with kitchen staff.- Handled all social media accounts, posting to Facebook and Instagram to help promote and market the restaurant.- Worked the floor during service, interacting with and getting to know regular customers and creating a sense of hospitality.- Trained new staff members and re-trained existing staff members with a SOP list, service standards, and opening/closing/stock list sheets to create a sense of accountability.

Documented travel experiences around the UK, Europe, and now China. Successfully grew site to over 18,000 unique visitors and 35,000 social media followers. Maintain a loyal following of readers and subscribers. Monetized the site through use of sponsored posts, affiliate links, and ebook sales. • Developed strong working knowledge of Facebook, Twitter, Instagram and Pinterest marketing and how to grow a brand.• Overhauled the website with graphic design firm, improving functionality and SEO while creating new branding.• Published guest articles on a variety of major travel sites like Expedia and American Express Travel, as well as travel blogs like Planet D, The Art of Non-Conformity, and Mapping Megan.• Experience with reaching out and engaging with media, hospitality, and tourism boards for partnership opportunities.• Maintain strong presence in the travel blogging world by attending conferences, participating in social media sharing groups, and private online groups.

Manages volunteer activities and donations for Heart to Heart Shanghai, a charity organization that sponsors children with congenital heart disease from mainland China and pays for their life-saving heart surgery. Tasked with coordinating and receiving clothing donations from around Shanghai and coordinating with the Heart to Heart team. - Oversee a team of over 100 volunteers with weekly volunteer sessions at Yoda Cardio Thoracic Hospital. Supervise the sorting, storage, and distribution of donations. - Guide group volunteering sessions with local companies and international schools. - Coordinate the receipt of donations from around Shanghai, including from large vendors like GAP and Ted Baker, who generously donate new clothing to Heart to Heart. Execute monthly public sales of these new goods, generating roughly 40,000 RMB per hour. - Serve on management team and executive committee.

Advised and assisted the opening of a full-service tap room and dining area for one of London’s newest and best craft breweries. Designed a comprehensive customer experience, focusing on a range of core and seasonal beers. Helped to execute large functions at the brewery in its early years.

Responsible for selecting, cutting and packaging cheese for one of the most renowned cheese wholesalers in the world, with sales exceeding £150,000 week. Fulfilled large daily orders for high-end restaurants, hotels and retailers across the UK as well as serviced export orders for the USA, Canada, France, Italy, UAE, Australia and New Zealand. Managed the mail order business for the 2014 holiday season.

Manage the beverage program for one of the highest rated steak houses in New York City, with annual sales of $10 million after being promoted from Blue Water Grill. Worked to maintain and build the wine list, with an emphasis on employee training, while also focused on maintaining a presence on the floor during service to ensure all company standards were met and that all guests had a great experience.• Responsible for the 350 wine bottle list, with a total inventory of $250,000. • Placed weekly orders with vendors and developed a working relationship with 15 wine and spirits vendors.• Maintained a presence on the floor during service, helping with wine service, including assisting guests with wine selection, presentation and decanting when necessary.• Conducted focused wine classes for service staff, conducting tastings and review how to implement the knowledge to help increase check averages as well as the guest experience.• Developed a new online training program, with detailed information of all new hires about the restaurant as well as online quizzes and reference guides to aid in their development.• Worked as a team with the rest of the management staff to ensure the highest safety and sanitary standards on a daily basis.• Compiled weekly schedules for the bartenders as well as the server assistants, totaling 25 employees.• Conducted bi-monthly beverage inventories and filed inventory reports, ensuring cost structure was consistent.• Took part in weekly beverage conference calls as well as daily conference calls with front of house managers from all locations, communicating effectively to solve any issues and ensure restaurants are running properly

Managed the operation of the front-of-house of one of New York City’s flagship restaurants, with 100 front of house employees, 426 seats and annual sales of $13 million, as part of a team of on-site management staff. Focus on staff training, maintaining health standards and ensuring a guest experience.• Oversaw all aspects of daily service in the Jazz Room, one of two dining rooms with 120 seats plus a bar and lounge area, including staffing, lighting and sound, and tracking sales performance versus forecasts. • Implemented new marketing strategy for the Jazz Room, utilizing Public Relations department. Involved a redesign of the website, continued development of relationships with area hotel concierges, and renewed focus on special events.• Worked with music director to ensure proper booking of daily live entertainment and maintained strong relationships with the bands to ensure proper song selection, sound level and appearance meet exacting standards. • Managed weekly server schedule for over 60 servers, ensuring proper staffing within designated labor budget and assisted with all aspects of server hiring, training, coaching and discipline. • Assisted with all special events (5-10 per week), including meeting potential clients, executing event according to plan, and ultimately incorporating sales into budgets and future projections

Oversaw operations of two restaurants with 70 employees and annual sales of $3.9 million based in Portland, Maine, working directly with the owner to help build the business. Responsible for all day to day needs as well as a focus on long term goals and business development. . • Analyzed monthly profit/loss statements with owner and company accountant.• Hired and developed management teams at both locations, setting goals and responsibilities for each manager. • Developed menu concepts with executive chefs, while accounting for guests’ preferences, current industry trends and profit potential.• Managed all vendor relationships, including food and equipment suppliers, maintenance providers, payroll management company, accountant and legal counsel.• Developed inventory management program for food and beverage items, to improve tracking and month-end accounting. Resulted in consistently accurate profit/loss reporting.• Grew private event business for the restaurants. Emphasis on the unique needs of corporate clientele resulted in loyalty from many large corporations, and accounted for 20% of gross revenue. • Reduced overall costs by 20%. This effort included eliminating excess overtime, reviewing food and beverage costs, revamping utility usage, and renegotiating vendor pricing.• Managed weekly payroll, front-of-house scheduling and all financial oversight