Owns and operates a unique event space and performance venue

Design and execute private, charitable and corporate events. Create online content and marketing materials.

Manages all areas of 200 seat fine dining restaurant

• Manages personnel in all areas of operations in the hotel's three-meal restaurant.• Assists in managing and overseeing food and beverage outlets in adjacent water resort.• Oversees restaurant supervisors and line staff.• Responsible for hiring and training restaurant staff.• Creates training and orientation documents including service standards and S.O.P.s.• Controls liquor and labor costs.• Intermittently acts as hotel executive manager responsible for all areas of guest experience and relations.

• Opened restaurant which included construction tasks and deep cleaning of facility.• Assisted with hiring, training and personnel decisions for both BOH and FOH staff.• Created basic training and orientation documents including server menu guide, basic service standards and general service notes.• Assisted with staff scheduling and ongoing training and operations. • Assisted with special events marketing, planning and execution.

• Promoted from server to assistant manager within two months and senior manager two months later.• Responsible for hiring, training and personnel decisions.• Managed scheduling and general management of labor costs. • Managed special events planning and execution.• Responsible for bar operations including liquor ordering, invoicing, billing, costs etc.• Interfaced with purveyors and conducted research regarding selection of beers, wines and liquors and managed design and production of new beverage menu.• Worked with owner and chef on a re-branding of the restaurant/bar to that of a “gastropub”. HPT was the first of this kind in the Greater Cincinnati area and this effort garnered a great deal of positive publicity and public interest.