Using the template built in Los Angeles; evaluate current menus, purchasing practices, training and key team members to come up with a strategic plan for improvement and brand alignment. I build partnerships with local and national beverage brands to support on marketing events. I assist on RFP's for events and new business models. I direct the creation and roll-out of two seasonal cocktail menus per year. Additionally I support event production in any region when necessary. Regions or coverage include: Seattle, San Francisco, Los Angeles, Dallas, Houston, Chicago, Boston, Washington DC and Atlanta.

Reprise a role that had been vacant for over two years. Created standards for Beverage Program; menu offerings, bar equipment, aesthetic, uniform, training etc. Built as a template that could be rolled out to markets/cities within the company.

In this role I took on the ongoing project of authoring an Operations Manual for Catering Operations Managers. Additionally I took on two large, multi-day events which each required at least twelve months of planning. They were "Desert Trip" a two weekend music festival in Indio, CA and "Walker Cup" golf tournament in Beverly Hills CA. Additional I supported our President and CEO in an Executive Administrative Assistant capacity for 9 months during this time.

Ran point on all logistics after the sale of catered event and exclusive and off-premise venues. Coordinated staffing, rentals, temporary kitchen builds etc. Communicated effectively with clients, vendors, sales, culinary and front-of-house operations to provide seamless service of events big and small. Responsible to control COG's and labor.

Full service catering, event planning corporate fulfillment and gourmet gift baskets.

Restaurant, Room Service and Banquets.

Merchandiser for leading plant based meat alternative. Worked on product launch with prepared foods department at Whole Foods Markets in Southern California.