Dog & Whistle crafts dog food from 100% unused natural whole foods. At Dog & Whistle, every ingredient has a purpose. We work alongside veterinarians to develop recipes packed with the complete range of natural nutrients your pupper needs to thrive. Each batch we make is fresh and minimally processed so your dog can chow down the way nature intended.

Rose. Rabbit. Lie. is a modern supper club serving reinvented American classics alongside live music and entertaining performances. Inspired by social clubs of the past, Rose. Rabbit. Lie. is a place where familiar dishes take surprising twists and turns, cocktails are mixed with subtle flair, and spontaneous, live entertainment adds to an already extraordinary evening.

FLEUR by Hubert Keller

*Responsible for every aspect of the strategy and operations for 4 restaurants within the property that also includes room service and mini bar operations. Increased profit 4%-5% over past year*By implementing cost control sheets, revising cocktail menus and reducing staffing levels, *Oversee a staff over 150 employees through 8 managers. Assist the Food and Beverage Director with leading operations of the department; manage sales, marketing, business development, strategic planning, finance and resource administration.*Managed, trained and developed both permanent and contract staff in quality-based service.*Orchestrated all cash management, financial audits, statement analysis, inventory control marketing surveys, new product rollouts, in-house promotions, advertising and sales functions.*Restaurants include Katsuya by Stark, Cleo Mediterranean Tapas, Northside Café, Umami Burger

· Identified operational opportunities and implemented key standard operational procedures to assist with the effective operation of the unit.· Currently assisted inproving guest satisfaction while increasing crew morale and productivity. · Ensures optimal satisfaction of guests and staff and administered all services. · Recruits and hires dining room staff and evaluated performance on a regular basis. · Maintains effective relationships with the Assistant General Manager and Assistant Managers. · Ensures a clean and neat dining room and bar areas. · Administers all work according to service standards and trained staff on same. · Organizes work to ensure optimal level of customer satisfaction. · Coordinates with food and beverage department, developed service standards and evaluated team performance. · Participates in various staff meetings and scheduled same· Team management and development responsibilities including hiring, training and scheduling of all staff.· Lead and influence staff through effective motivation and leveraging individual strengths to ensure customer satisfaction and maximum productivity.

-Trained waitstaff in effective section management, resulting in increased sales and reduced patron wait times over 3 month period.-Motivate waitstaff with weekly sales incentives and rewards.Increased customer satisfaction through targeted customer surveys, and implementing top 5 recommendations.-Restaurant consistently receives rating of 93 or better by state health inspector.-Recruit and hire excellent restaurant staff based on attitude and aptitude, resulting in low employee churn rate-Work varied shift schedule including lunch and dinner shifts, opening and closing the restaurant twice weekly.-Meet weekly with all management staff to coordinate schedules, discuss operations, and set goals.-Ensure excellent patron experiences by providing superior service and quality food.

Ensured optimal satisfaction of guests and staff and administered all services. Recruited and hired dining room staff and evaluated performance on a regular basis. Maintained effective relationships with the General Manager, Assistant General Manager and Assistant Managers. Ensured a clean and neat dining room and bar areas. Administered all work according to service standards and trained staff on same. Organized work to ensure optimal level of customer satisfaction. Coordinated with food and beverage department, developed service standards and evaluated team performance. Participated in various staff meetings and scheduled same.

Supervised and directed all aspects of the casino barsAssigned, directed, supervised and trained the staff in the proper methods of food and beverage service. Oversaw cleaning and safeguarding of equipment and facilities. Inspected bars to ensure all quality and service standards were met. Assisted in competitive pricing and menu changes in restaurant, casino bars. Maintained guest check audits and ensured proper purchase of alcohol and maintained inventories.

Managed front-of-the-house operations. Responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provide direction for front-of-the-house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment