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•Created core policies and procedures alongside rigorous staff training plans to develop and open Jean-Georges Phildelphia.•Worked hand in hand with the Jean-Georges and Four Seasons culinary teams to regulate product levels and maintain proper food expenses to promote higher profit margins.•Assisted the stewarding department with the arrival, storage, and maintenance of all operating supplies & equipment (OS&E) for front and back of house teams.•Utilized restaurant systems such as Oracle and Avero, to assist in menu engineering as well as continued trainings for service team to execute a flawless guest experience.

•Attained promotion with three months of employment due to excellent customer service and leadership in delivering restaurant promotions that improved overall profit margins•Worked closely with the Assistant Director of Food & Beverage to diversify new wine program while managing all restaurant stock levels and purchasing product•Utilized Delphi System to book and manage restaurant private dining spaces, driving incremental revenue for property•Regularly presented seasonally-relevant menu items to restaurant leadership to drive engagement with clientele in Chicago, while appealing to international guests •Developed and launched Hotel-wide newsletter, informing all staff of hotel and corporate news and department happenings•Facilitated and managed aspects of large restaurant events, including a James Beard Dinner and dining experiences for VIP guests including the USA Olympic basketball team as well as President Obama.

•Worked closely with the Director of Banquets to facilitate staff scheduling, payroll, managing stock levels and purchasing inventory•Developed formal cost and profit overview for the entire banquet menu and associated wedding packages by analyzing the expense of each banquet plate and creating a spreadsheet to display overall profit margins •Created sales guide for catering team to allow for highly customized wedding and events packages to drive greatest profit•Established educational resources for banquet servers to simplify banquet standards, set-ups and beverage menu cocktails, while reviewing hotel’s Medallia rating system•Worked on several premiere large-scale weddings, fashion shows, corporate meetings, as well as in-house residence events while overseeing the event schedule, managing the inventory levels of all bars, ensuring all expectations were exceeded

•Worked with property leadership and front desk to observe day-to-day management of property and allocation of room types •Showed future guests event spaces and sleeping rooms, informing them about event set-ups and helpful information•Assisted with the stay of VIP guests •Directed guests to their event location and assisted with luggage to ensure every guest arrived at their destination smoothly•Worked closely with co-workers in departments including banquets and front office to facilitate guest requests

• Served as one of the department’s team leaders, motivating all staff while providing relevant updates to senior management• Received salary promotion within six months of employment due to excellent customer service, ability to organize inventory and make sales projections, and overall responsibility• Offered culinary knowledge and recommendations to guests and clients for events of all sizes• Worked closely with the Executive Chef to train staff on food ingredients and preparation of dishes• Organized the overall department as one of the managers of visual displays

• Secured summer internship with leading oceanfront property to further my knowledge of business management• Created floor plans based on client’s request and budget perimeters• Managed all stock rooms and inventory for the Food and Beverage department of the property• Worked directly with Food and Beverage Director to create schedules for property• Facilitated day-to-day tasks on behalf of food and beverage departments, frequently offering assistance to departments in need• Partnered with property manager to ensure facilitates were regularly maintained and clean • Developed relationships with fellow interns to determine opportunities for collaboration on projects