Responsible for the day-to-day operations of the restaurant and bar with a capacity to host 105 guests serving breakfast, lunch, dinner, daily happy hours, and weekend brunch. • Oversee budget, projections, expenses, procurement, inventory, monitor labor costs, ensuring profitability, and coordinating with the corporate team. • Review and oversee food costs, portion specifications, menu abstracts, and food production control. • Oversee all aspects of human resources management of a unionized staff including hiring, training, performance evaluation, disciplinary action, and termination if required. • Anticipate and resolve challenges through open communication with the corporate team. • Create and monitor schedules for the hotel breakfast for guests, restaurant, and bar operation to achieve customer satisfaction. • Implement effective control of food, alcoholic and non-alcoholic beverages to corporate standards and within City, State, and Federal requirements. • Optimize performance management by evaluating service, providing clear directions to staff, encouraging improvement, and administering a training and development program.

Provided management of the restaurant and bar serving lunch and dinner with a capacity to host up to 147 guests. • Maintained company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs. • Managed reservations through OpenTable and Seven rooms to ensure safe occupancy and maintain a fine dining guest experience.• Responsible for controlling food, beverage, labor cost including P&L analysis and forecasts • Responsible for HR matters including selection and hiring of candidates as well as termination as necessary. • Maintain health department regulations and stayed up to date on employee training of food safety action plans. • Coordinated with a public relations company, provided input for social media postings, and optimized the menu to achieve company growth goals, increasing revenue by 20%. • Managed 68 employees, including 2 floor managers, 1 event manager, 2 Sous Chefs and 1 Executive Chef: developed work schedules, motivated staff, provide performance evaluation and feedback, enforce timely training on food safety action plans and industry certification in accordance with company and government standards. • Administered all logistics and planning for catered meetings, receptions, and events, coordinating menus, beverages, space, equipment, and staffing set up.

Provided management services to an establishment with the capacity of serving 105 guests. • Established quality and consistency standards of restaurant image, including food, beverages, cleanliness, personnel uniforms, appearance, and service• Ensured all financial reporting, invoices, compensations and voids, procurement, and human resources related administrative processes were completed accurately, timely and in accordance with company policies and procedures in POS systems Heartland and Radar.• Controlled profit and loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, minimizing costs, and taking appropriate actions.• Developed new revenue opportunities through promotions, gift cards, weekly specials, holiday menus, schedules, and loyalty programs to maximize profit. • Managed reservations through OpenTable to ensure safe occupancy possible and a fine dining guest experience.• Enforced and supported the Occupational Safety and Health Act, local and state health laws regarding liquor, labor, and safety codes, as well as the company’s safety and security policies. • Ensured day-to-day operations by scheduling shifts, providing direction, performance evaluation and feedback to 22 employees regarding operations and services • Coordinated all logistics and planning for catered meetings and events, open bar receptions, and event space set-ups with the proper equipment and staffing.• Established and maintained positive & productive working relationships with vendors such as Southern Glazers, Empire Merchants, Manhattan Beer Distributors, Ms. Walker, Opici Wines, Simple Foods, Weichsel Beef Co etc

Oversaw day-to-day operations of two corporate cafeteria accounts providing daytime services to an average of 500guests.• Monitored and maintained budgets, payroll, vendor payments and prepared bi-monthly Profit & Loss Analysis reports. • Oversaw ordering, vendor negotiations, receiving, billing, inventory control, review of equipment and supplies to ensure proper operation.• Negotiated venue contract and extensions with UNICEF (hosting organization) procurement officers. • Performed human resources functions such as developing job descriptions, posting vacancies, hiring, training, evaluating performance, and administering disciplinary actions for staff of 20 to 30 people. Developed staff schedules and provided mentoring in all areas of operations to ensure consistency. • Managed Point-of-sale and accounting software, cloud sharing platforms and MS Office application.• Generated sales through account management. Created new business through prospecting and emailing efforts and coordinated weekly menus, signature dishes and drinks with the chef and barista to increase sales. • Coordinated all logistics, planning and coordination for catered events and high-level receptions within the United Nations, including directing bartenders and servers, organizing amenities, signage, and ensuring availability of required equipment.• Effectively implemented company and NYC Health Department Food and Safety Guidelines

Assisted the general manager by providing services in support to a corporate cafeteria serving an average of 200 by maintaining proper coverage, ensuring that the cafeteria staff observed customer service standards and adhered to meal and break policy and ensuring floor coverage and cash handling procedures were upheld. • Carried out Human Resources functions, including hiring and terminations, performance and pay reviews. • Performed all POS duties, front and back of house functions including opening and closing procedures, coordinating with the Corporate Office as necessary. • Maintained clean and organized stock environment and assisted in the distribution of product delivery • Performed espresso bar training in Latte art and dialing in coffee grinders. • Promoted and practiced safe work habits, reporting potential safety hazards, operational inconsistencies, and team member incidents to the store manager. • Contributed ideas regarding operational workflow and signature menus taking into consideration cultural preferences and religious requirements