Omni-channel guest engagement and recovery across all of Le Pain Quotidien company owned restaurants within the US, UK, Ireland, France and Belgium.• Social Listening, Social Customer Care, Review Response and Customer Insights & Management• Issue & Escalation Team

• Direct responsibility for Guest Experience and Guest Recovery in 90 plus restaurants across 5 regions

• Ensured a productive office atmosphere by going above and beyond. I kept the office happy with surprised and delight breakfasts, events and small gift giving • Spent time getting to know each person in the office and their quirks to anticipate the needs of the team to promote smooth and efficient office work flows.• Managed operational in-office budget • Planned corporate outings, events and holiday parties• Identified opportunities for process and office management improvements, and design and implement new systems• Provided other administrative support as necessary, including scheduling group meetings on site and offsite, • Oversaw and supported all administrative duties in the office and ensured that office is operating smoothly• Managed office supplies inventory and placed orders as necessary• Maintained vendor relations including building management• Performed receptionist duties: greeted visitors, and answered and directed phone calls• Received and sorted incoming mail and deliveries, and managed outgoing mail• Developed office policies and procedures, and ensured they were implemented appropriately• Assisted with office layout planning and office moves while managing and maintaining IT infrastructure

• Implemented labor trackers to reduced overtime across the restaurants by 60% and cross trained employees to handle multiple positions for more efficient labor and guest service. • Completed the DISHES SERVICE and TRAINING MANUAL which included outlined job duties, descriptions, set up/break down guides, venue maps, and more. This enabled Dishes Restaurant Group to aggressively hire while planning for future growth, as well as to better identify the strongest performers within the organization• Standardized cleaning procedures within the restaurant for a safer environment for both employees and guests. • Adjusted ordering pars and pushed sales growth within the restaurant and catering operations. Increased catering revenue by 25%

OTG is an award-winning airport food & beverage operator with more than 150 restaurants and eateries in ten airports nationwide. Since its entry into airports in 1996, OTG has been recognized throughout the industry for its exceptional customer focus and groundbreaking innovation; growing to become the second largest privately held airport food operator in the US in just over a decade.Overseeing the daily operations for OTG Management at Jet Blue's innovative Terminal Five at JFK International Airport. 25 restaurants, bars, and markets. 500 dedicated, hardworking crew-members servicing thousands of people each day. One single mission- to elevate the entire airport dining experience for one and all.Of those units, I had direct responsibility over the management, training, operations, budgeting, purchasing and P & L for 8 CIBO Express Gourmet Markets with over $350K in weekly sales. Eliminated overtime within the CIBO Express Gourmet Markets and set up the labor model for the rest of the management teams within OTG Terminal 5. Increased the sales of the CIBO Markets from 30% to 35% of the terminal share while controlling labor and ensuring that the CIBO Market team members continued to be a successful part of delighting our 20 plus thousand guests daily.