A fast paced, high gross venue, I would oversee up to 75 plus employees simultaneously. With multiple dining rooms & bars, indoor & outdoor spaces, along with 2 separate kitchens; staying alert and being hands-on was imperative. Managing all the moving pieces during dinner service was my top priority. From ensuring the host were attentive and proactive in seating and updating table charts, checking-in with servers to ensure they were in no need of help and assisting when necessary, periodically checking in on bartenders to ensure drink consistency, touching tables to build guest relationships and working hand in hand with the back of the house to ensure seamlessly service. In addition I would hold shift meetings and oversee any private events. On weekends I would manage our "club style" hours. This entailed me overseeing a large security personnel and managing a crowd of 2500+ guest. I would also assist in inventory, scheduling, money drops, reports and other administrative duties.

As Spring's Natural Corp. restaurant manager I"m responsible for the daily front of the house operations of both our Upper Westside and SoHo location. Working directly with the General Manager & Owner, I have innovated ideas to help maximize restaurant revenue. Working daily with front of the house staff, helping coach and motivate, conduct shift meetings, troubleshoots any issues during shift and handle all opening and closing procedures.

Coordinate and oversee events at both our Upper Westside & SoHo location. Managed events and full restaurants buy-outs ranging from $1,000 to $15,0000. Innovate ideas to cultivate new clients and maintain strong relationships with current ones. Partner with local art galleries, event planners & hotels to explore new markets and increase restaurant revenue

Oversee all social media outlets and promoting. Coordinate events and buyouts ranging from $1,200-$5,000 in food and beverage minimum. Responsible for administrative tasks including, but not limited to; scheduling, inventory and payroll. Oversaw all front and back of house operations; reporting to the owners & General Manager. Worked closely with hotel management to collaborate ideas to increase revenue and hotel ratings

Managed events ranging from 50-10,000 guest. Assisted in the opening of Houston operations. Oversaw banquets and private events at multiple venues, including Hotel Sorrela-Valencia Group, Sheraton Hotel, Marriot Hotel, Omni Houston Hotel, Hilton-Americas Hotel, The Westin Galleria Hotel, Bayou City Event Center (Houston’s largest privately owned venue). Collaborated with management team to execute all food and beverage operations for the Houston Live Stock Show and Rodeo (one of the largest live entertainment and livestock exhibitions)