•Running my own catering and food pop-up specializing in traditional and vegan homestyle Southern cuisine.•Regularly booking private and public events for Jolly Baby, featured in venues throughout Los Angeles and Orange County.•Coordinated a successful monthly event during the summer called “While Supplies Last,” which sold out at each installation.•Responsible for marketing to potential clients and booking events and catering.•Oversee the development of menus and concepts, as well as execution for all events.•Manage buying, cost analysis, profit and loss statement analysis, operations, and logistics to scale business and manage growth opportunities.•I also serve as the Creative Director for a small streetwear/fashion and fine home goods brand.

•The Food Services Manager oversees the operation of the kitchen, kitchen staff, cooking, and delivery of meals to other Agency locations where that food is served by Food Services staff•As part of the management team and an exempt employee, the Food Services Manager must be available to work a schedule that includes, but is not necessarily limited to, all three meal services, weekends (including Saturday and Sunday) and holidays as assigned and/or necessary•Manage assigned kitchen(s) as well as cook and serve food in those kitchens in compliance with federal, state, and county regulatory requirements for a licensed food service facility•Plan menus and oversee execution, including cooking, of those meals in assigned kitchen(s) as well as delivery of food and meal service at other locations assigned within The People Concern•Exhibit leadership in the assigned kitchen(s) and set an example as part of the Food Services Management Staff in constantly striving to provide a healthier, more diverse, fresher, and higher quality Food Services experience for our member clients•Forecast, plan, and coordinate the purchase of food, supplies, and equipment•Continuously develop and operationally/administratively maintain and expand food supply resources through agencies like, but not limited to, foodbanks, farmers markets, local businesses, and volunteer groups etc. in coordination with The People Concern Development Department•Maintain shelf rotation and current inventory of stock items as well as organizing and utilizing regular and unexpected donations to their best purposes•Maintain records related to kitchen services and inspections like, but not limited to, the Health Department, hood cleaning, annul/fire extinguisher service, oven calibration, pest control etc•Participate in hiring, training, leading, scheduling and motivating assigned staff

•Manage day-to-day operations including facility management, coordinating support and maintenance for Operating Partners, communications/memos, personnel/staffing and training, as well as Operator onboarding and offbording.•Develop and implement processes to improve efficiency, productivity, and profitability•Maintain fiscal responsibility for facilities budgets regarding supplies, upkeep and projects.•Conduct 360-degree performance evaluations regularly and coach employees on career development•Monitor and report on industry and local trends to identify new opportunities for the companyGuide new Operators through the health permitting and digital on-boarding processes to open.

• Led a team of over 10 managers across 5 facilities in a high-volume sales environment• Collaborated with marketing, inventory, and quality teams to drive projects and enhance processes• Applied innovative strategic tactics to enhance store layouts, supply chain management, and inventory control• Established and enforced safety protocols to promote a secure work environment• Provided guidance and training to new sales managers and marketing interns

•Served as General Manager of a popular Los Angeles (Brentwood) BBQ restaurant, initially starting as a Consultant and then Cloud Kitchen Director.•Managed a delivery-only location (Cloud Kitchen) servicing all orders through multiple delivery companies.•Solely responsible for ordering all equipment and supplies, organizing layout, staffing, ordering food, training employees on BBQ cooking and smoking, coordinating special events, and completing all other administrative work.•Moved on to Food Truck Director, where I booked, planned and executed food truck events.