Managed food and beverage programs for four full service restaurants, one seasonal market, five cafes, and three 24-hour take-out operations with nearly 500 employees.Assist operations teams with various activities including payroll, personnel management, and repairs and maintenance.Create, test, and execute seasonal food and beverage menu changes throughout the year with the executive chef.Coordinate education and training of staff at all locations including menu changes, new products, and service standards.Review product lists across all restaurants seeking economies of scale, best price, and other cost saving measures.Regularly review financials with Owners, CEO, CFO, and COO to ensure efficiency and profitability.Managed all aspects of a seasonal, full service restaurant and retail market including all staffing, training, inventory management and control, financial reviews and projections, purchasing, payroll, and daily lunch and dinner service.

Manage all aspects of running a boutique wine company, focusing on sales and operations activities including wholesale and direct-to-consumer sales channels, production, and operations activities. Travel the Eastern Seaboard educating restaurant and retail buyers and distributor sales teams on our wines. Organize and direct trade tastings, wine festivals attendance, and other miscellaneous events; marketing and public relations work; website design; and label designs.Assist and oversee production including sourcing, picking, and transport of the grapes and fermentation and bottling of the wines.

Compile and analyze sales data across four stores, taste and select new wines, and educate store managers.

Production internship learning the wine-making process with a focus on high-end sparkling and still wines.

Direct wholesale sales activity in 20 states across the U.S. and increased sales activity by 15% year-over- year, traveling weekly to various markets educating distributor sales team members and to support the sale of selected wines to new buyers. Review sales numbers and work with in-market distribution sales teams to create sales programs and set goals.

Managed all aspects of the seven-day-a-week operation of a busy wine tasting room including staffing, direct-to- consumer sales, wine club management, opening & closing procedures, and conducting tours and pairings. Directed back office functions and reconciliation of inventory.

Ran a hot line station that continually maintained the highest standards of food quality, service and station cleanliness in Michelin "1-Star" restaurant. Responsible for mise en place, ordering, preparation, and storage of hot & cold savory dishes and desserts.

-Created and operated a two-week pop-up restaurant with two collaborator chefs. -Located the facility, negotiated the transaction, developed and priced the menu, established costs and prices, managed inventory, cooked, and served.-Trained staff on menu and service standards. -Generated a net profit and was invited by the landlord to extend the business arrangement.

-Worked every station in a compact sustainable and organic restaurant kitchen with a major focus on the pantry and a wood-fired oven. -Coordinated the kitchen staff's food production to ensure the highest quality of preparation and timely service in exceptionally busy restaurant.

Member of a highly effective four-person commercial real estate sales team that specialized in retail and restaurant leasing transactions. Prospected/solicited business leads from local restaurants and retailers, created marketing packages to win leasing assignments, and represented landlords and tenants in successful lease negotiations. Conducted market studies to identify available retail locations, produced market analysis for prospective tenants describing available retail spaces, and prepared reports for landlords to track prospective tenants.

Assisted in designing restaurant roll-out plans, compiled financial information, and negotiated letters of intent. Produce feasibility studies and analyses on potential restaurant development opportunities throughout metro DC. Constructed area maps with rent rates, traffic volumes, population counts, household income, and current and future residential development projects. Estimated construction costs, submitted bid packages, and negotiated subcontractor contracts.Solicited subcontractor proposals, reviewed scopes of work, compiled bids, and submitted complete bid packages to clients. Assisted in negotiating contracts and coordinating subcontractors for project start-up.Orchestrated subcontractor work to maintain schedules, completed the permit expediting process, and completed minor punch-list tasks. Conducted walk-throughs with clients to verify customer satisfaction and ensure quality.