• Lead a team of 5 front desk agents in The Restaurant at the largest biodynamic winery in Oregon. • Responsible for all large party bookings over 14 people and coordinating private events; including but not limited to a group of 200 during the World Athletic Championships.• Level 2 certified in Wine & Spirit Education Trust (WSET).

• Managed the flow of service for one of Los Angeles’ most sought after restaurants by giving an individualized greeting; seating assignment; turn-time; and fond farewell for over 400+ patrons. • First line of support for waitstaff and bartenders when managerial efforts are necessary; provide solution-oriented strategies to promote exceptional service for members as well as staff well-being.• Scored 95% and above on three consecutive secret shopper reports by delivering exceptional service to a mystery diner; stand out performance led to an increase in Reception Team’s overall score by 30%.• Pioneered an Employee Resource Group for BIPOC staff to have a safe space to communicate authentically and learn from diverse thought with support of HR and upper management. • Aid servers by running drinks, taking orders, using the 3-steps-of-service strategy and allergy procedure for each patron. • Maintain rigorous COVID-19 protocols for staff and patron safety.• Train new Maître D’ staff on how to use OpenTable, customer preferential seating assignments, table numbers, clearing/ resetting tables.

• Answer busy telephone lines, respond to email inquiries, and input reservations during peak service while simultaneously greeting high profile members and their guests.• Onboard new hires with receptionist training, uphold company ethos amongst staff, while also encouraging team members to reach their highest potential. • Build personal connections with patrons in order to create a unique, individualized experience while ensuring the confidentiality and privacy of all clientele.• Perform security duties after 8pm by reviewing personal identification to adhere to legal drinking age protocols. • Maintain sophistication of the club by ensuring that members are adhering to House policies.

• Spent 3 months learning the skills of each front of house and back of house position.• Prepared a 3-course food tasting, scored by Chef and senior F&B Manager, to demonstrate culinary knowledge before moving on to the next position. • Interviewed prospective Soho House applicants and trained new hires.

• Responsible for developing a residential learning community for sixty students.• Arranged 1:1 conversations with each student three times per academic term to help guide their academic and communal goals.• Advised first-year resident assistant's development and strategy.• Managed hall meetings and implemented policies and procedures to maintain a safe environment.