- Departmental Leadership and Staffing Oversight: Directly manage two key departments—Guest Services and Food & Beverage—comprising over 50 staff members and additional third-party contractors. Oversee full-cycle staffing (recruiting, hiring, discipline), scheduling, P&L management, ordering, and training. Ensure excellence in Guest Services operations (porters, box office, ticket takers, merchandise, and ushers) and Food & Beverage services (bartenders, barbacks, and cocktail servers) for a high-volume concert venue.- Event Creation and Community Partnerships: Designed and executed flagship events, including Oktoberfest and the first Pride event at Pearl—a Drag Show for Pride Month—managing end-to-end planning, budgeting, promotion, and on-site operations. Partnered with local culinary establishments like Southerleigh, Chilaquil, Schilo's Deli, Lala's Gorditas, and La Gardenia, integrating local craft food to enhance the guest experience and support community visibility.- Revenue Growth and Efficiency Optimization: Elevated Per Person Average from $21 to $26 over eight months by refining event programming, enhancing service efficiency, and creating targeted offerings. Aligned labor models to optimize service levels across high-demand events, achieving revenue gains without increasing menu prices.

When Pearl split into three Pillars, I joined the Potluck division continuing to supervise the Food Hall as well as other live and in progress projects.

- Revenue Growth and Operational Efficiency: Led multimillion-dollar operations across six entities, consistently increasing annual revenue by $1 million through strategic initiatives and operational improvements. Directed a $1 million annual budget, ensuring effective financial oversight and resource allocation.- Strategic Project Management: Promoted to corporate offices to lead high-impact projects, including new restaurant openings, coordinating with vendors, stakeholders, and project teams to meet design and operational standards on time and within budget.- Labor Optimization and Cost Reduction: Innovatively reduced labor costs from 60% to 20% by implementing technology solutions and refining staffing models, maintaining service quality while adapting to post-COVID conditions.- Team Development and High-Performance Culture: Led a team of over 50, including six managers, fostering a guest-focused culture that consistently exceeded customer service standards. Supported staff retention and productivity through strategic hiring, development, and training initiatives.- Pandemic Response and Adaptation: Spearheaded COVID-19 adaptation strategies, integrating digital platforms for online ordering and pivoting operations to support grocery and farmers market services, ensuring business continuity and revenue generation.- Technology Integration for Enhanced Customer Experience: Directed the rollout of Toast and Bbot POS systems, streamlining order processes, optimizing guest transactions, and supporting seamless payment options.

Working as the Historic Pearl Brewery neighborhood liaison for the Bottling Department Food Hall, in an effort to assist and promote local emerging chefs, foster collaboration between farmers, ranchers, chefs and people who simply love food, providing a space for the chefs to hone their craft and where affordable options from the local culinary community are available for all. Oversee 30 direct staff members including the Utility Assistant and Bar at Bottling staff and operations. Assist and guide 5 local restaurants and their staff in creating a successful restaurant business from operations, menu development, guest experience, and day to day troubleshooting.

Manage staff of 30 reaching over grocery, whole body, and specialty department. In charge of Beer, Wine, Cheese, Coffee. Financials, displays, production, purchasing and inventory, items offered, and in store sales.

Manage staff of 6, schedules, cake and cupcake decorating, bread baking, purchasing and inventory, financials, in store sales, product placement.

Purchase and inventory, keep ahead of market and seasonal trends, manage items offered and in store sales, displays. Cross train in specialty cheese.

Lead for Spurs Catering, \visiting NBA catering, and individual guests including menu development, execution, and liaison between team and store.

I show off how to cook items that are on sale, including recipe development and meal planning. I also plan and execute demonstration based cooking classes and fine dining meal experiences.

Private family, party and corporate events from 4-100 people. Dietary needs including kosher. Wedding and specialty cakes up to 500 people. Private cooking lessons.

Assist Chef Instructor in teaching variety of cooking classes to non-students. Included mise-en-place for each student, set up and break down, assist students in learning techniques or showing efficienies..

Banquets, Happy Hour, action stations, breakfast, lunch, dinner service and room service. Lead for action station planning, delegation, execution.

Interned under the pastry chef and moved up to garde manger cook. Fresh pizza from dough to finished product, soups, meat and cheese platters, salads, dessert plating.