Restaurant Leader for Opening of Planta NoMad New York (2021)

o General Manager for 220 seat fine-dining restaurant inside 115 room boutique hotelo Oversees all financials of the restaurant, including forecasting, budgeting, COG’s, builds and capital expenditureso Oversaw programming for hotel & non-hotel dining o Produced and presented all financial budgeting and modeling to ownership & executiveso Oversee all management in kitchen and serviceo Prepares and implements standard operating procedures, co-ordinates restaurant operations during each shift, determines and implements operational improvementso Manages all aspects of staff performance, both FOH and BOH, in accordance with established service standards, ensure staff knows and adheres to established steps of service and service standards

o Opening General Manager for 220 seat fine-dining restauranto Achieved #6 in Toronto Life Best New Restaurants in 2019 (Arthur's Restaurant)o Launched and Managed Arthur’s Membership Program, offering benefits to regular guests and attracting dominant repeat businesso Hired and Trained FOH and BOH staff of 75+ personnel o Lead opening team on opening critical path, including construction, talent acquisition, licensing, budgeting, etc.o Produced and presented all opening and operational financial budgeting and modeling to ownership & executiveso Prepared and implemented standard operating procedures, coordinated restaurant operations during each shift, determines and implements operational improvementso Assigned to build-out, construction management, cost management of opening project financialso Managed all aspects of staff performance, both FOH and HOH, in accordance with established service standards, ensure staff knows and adheres to established steps of service and service standards

o Delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant experienceo Works with HOH team to develop culinary experience, management of product and personnel o Prepares and implements standard operating procedures, co-ordinates restaurant operations during each shift, determines and implements operational improvementso Manages all aspects of staff performance, both FOH and HOH, in accordance with established service standards, ensure staff knows and adheres to established steps of service and service standards

o GM, Wine Director & Head Sommelier for the opening of The Dudley Market Restauranto Oversees all financials of the restaurant, including forecasting, budgeting, COG’s, builds and capital expenditureso Responsible for Budget, Forecasting, and all in-house financialso Curate and teach wine tasting classes at the restauranto Manage all FOH administrative duties including: staff scheduling, staff training, wine education, administrative accounting (P&L), inventory, human resources, private events, etc.

o Assisted Head Sommelier & Chef in curating the wine program and staff wine educationo Assisted in guest and house menu wine pairingso Conducted evening service, including managing menu pairings, curation of guest experience

o Responsible for day-to-day management of FOH staffo Assisting in Inventory, Creating service and organizational SOP’s for FOH staffo Responsible staff scheduling and labor controls, performance reviews and staff development

o Responsible for day-to-day management of FOH staffo Assisting in Inventory, Creating service and organizational SOP’s for FOH staffo Responsible staff scheduling and labor controls, performance reviews and staff development

Assisted the company Principal in overseeing marketing and production of music artists on the Youngstar MBC music label. Worked directly as a liason to the principal and the artists, and organized prospective performances, recordings and company opportunities at the growing marketing company.