-Oversaw all sales for on premise accounts including restaurants, bars, and hotels throughout the Northern Virginia and Washington DC area-Responsible for visiting 50-60 accounts per week with a blend of new accounts and current accounts -Created relationships with beverage directors and partnerships with local restaurant owners for custom beer collaborations

-Staffing support for high level permanent roles along the East Coast-Maintained active pipeline of candidates throughout cities along the East Coast -Met with clients virtually or in person for periodic check ins and to review current or upcoming staffing needs

-Staffing support for roles within Human Resources, Talent Acquisition, Administration/Executive Support, Reception, Marketing, and Communication in Washington DC and Northern Virginia -Responsible for building out client book of business through cold calling, emailing, following up on leads, and personal referrals -Remained in contact with client throughout the interview process and checked in regularly while candidate was on assignment or prior to converting to permanent employee of organization

Facilitated the final stages of construction in conjunction with the General Contractor for two restaurantsPart of the opening team for Street Carts (quick casual Asian street food) and Phillips Seafood & Steak (upscale seafood and wood fired steaks)Managed all aspects of the front of house with a main focus on the operations of the barResponsible for creating new cocktails and keeping the wine, beer and cocktail menu up to dateOversee the front and back of house operation of two restaurants on a daily basis

Assisted with the closing of CIRCA at DuPontPart of the opening team for CIRCA at Chinatown

Supervised the floor of an 700 seat restaurant with 4 bars producing $15 million in annual revenueInteracted with guests by visiting tables and conversed with regular guests at the barsIn charge of purchasing, ordering, and inventory of liquor, beer and wine departmentDepartment manager of bartenders, which includes scheduling, hiring, and trainingDeveloped front of house staff to provide service according to company standards

Train with servers, bartenders, hosts, and kitchen staffRecord weekly inventory and ordering of wine and liquorMonitor front and back of the house staffOperate as floor manager of 225 seat restaurant