• Responsible for a multi-unit account consisting of retail, on-site catering, and concessions generating $5 million in total sales per year• Designed, launched, and optimized operations for 2 outdoor kiosks generating over $187,000 during the winter Lightscape show which lasted 33 days opening for 4 hours each night.• Led the project for configuring and maintaining 10 mobile POS tablets which served numerous outdoor events and generated $105,305 in 12 hours of total service over 3 days during Hanami Nights • Coffee Bar operations were streamlined and optimized, which increased the sales 63%• The Yellow Magnolia Cafe was recognized as being the top-rated restaurant in Restaurant Associates on Resy with consistent 100% ratings and an average overall rating of 95% in 2023-2024

- Responsible for the labor budget, food budget, menu, P&L, budgeting, forecasting, hiring, labor relations, client relations, and interdepartmental communication for a dining hall generating $3.6 million sales per year serving over 9,000 guests per week- Optimized the labor schedule for 48 employees to reduce the total labor hours by 80 hours- Reduced Cost per Meal by $0.80 through analyzing vendor and market prices, streamlining ordering, reducing food waste, and training a new culinary management team on proper use of Production Sheets and Webtrition, the menu software- Cultivated the Sous Chef to become the Executive Chef for Palladium Dining Hall

- Responsible for the menu, recipes, and food budget for a dining hall generating $3.6 million sales per year serving over 9,000 guests per week- Reduced food cost by 4% through reducing food waste, closely monitoring food production, and building efficient yet innovative & creative menus- Performed Teaching Kitchens to inform students of healthy, fun recipes- Recognized as the 2020 Northeast Culinary Innovator

- Nominated for 2016 Supervisor of the Year- Nominated for Aramark Ring of Stars 2017- Managed a team of 40 employees in a residential dining hall generating $4 million sales in revenue per year- Launched a farm to table concept, Harvest Table, which increased sales year-to-year by 44%- Oversee daily menu production and recipe adherence to ensure guest satisfaction- Assist with ordering food product and creatively utilized inventory to stay within forecasted food cost- Proficient in PrimaWeb, an inventory and menu management software- Improved the NYC Department of Health grades for two dining halls from C and B to achieve an A rating

• Interfaced with fabricators and architects purchasing natural stone for kitchen design projects to generate over $700,000 sales• Created automated phone system for 3 locations which strengthened customer communication• Maintained high-level of customer service, data entry, payment posting, and reconciliation of office charges

• Increased check average through suggestive selling techniques and up-selling in a 3-star modern American cuisine restaurant• Improved customer reviews and regularly singled out on guest comment cards for providing outstanding service while cooking in a fast-paced open kitchen

• Developed and tested new menu items for a 100-seat fine dining Mediterranean restaurant• Coordinated with owners to formulate marketing strategies, brand development and pricing• Recorded and maintained daily work log with research of vendors and recipe creation• First back of house hire of the restaurant team

• Directed off-site catering events of 150 VIP guests for multiple course parties• Trained over 10 cooks on quality standards, production techniques, and proper NYCDOH guidelines• Named “Best Paella in Manhattan, 2014” by NYCultureBeat.com I worked through every station in the kitchen, including expediter. Working here taught me a lot of cooking foundations and skills, but also taught me business foundations for a restaurant. Learned menu development, recipe development, ordering, inventory, food costing, and team building. I acted as a French translator between the management and some of our kitchen staff.

• Increased customer satisfaction by streamlining service and providing excellent customer service in English and French• Created a 100 page training manual analyzing the four business units within the main kitchen My externship at Disney World was one of my favorite job experiences. The training and company culture there is amazing; excellent guest service is always priority. The philosophy is "Your smile is part of your costume!". I earned a French nametag to notify guests that I can communicate in French with them. Working in a positive environment with truly passionate guests and employees is something that I will always carry with me. I like to create positive and happy work environments for both the guests and my fellow "cast members".

• Reduced customer wait time as an expediter, assembling meals and tracking orders between multiple stations• Cooked and served sandwiches, soups, salads, and grill items to over 300 students of the Culinary Institute of America in a fast-paced café

• Improved shelf life of product by creating an organized system to properly rotate product• Mastered working two stations at once to be promoted to the hot line• Successfully launched the new biscuit program, establishing consistency standards and maximizing efficiency of production

• Raised over $1000 through social events and social media marketing• Generated brand equity and awareness through targeted product sampling in the local neighborhoodI was the first employee hired at this location; I was so proud to build the business and customer base from day one. Before they had bikes for delivery, I pioneered the delivery program on foot literally running deliveries. I created a marketing intern position where I worked closely with the owners to understand the numbers of the business and marketing efforts. I was responsible for acquiring new customers, promotional events, lead generation with local businesses andorganizations, and getting feedback from our customers.