- James Beard Award-Winning Chef Naomi Pomeroy’s intimate 26-seat tasting menu experience- Twice nightly execution of fast-paced, timed presentation of six course meal with curated wine pairings- In-depth knowledge of bi-weekly rotating menu highlighting seasonal, local and international cuisine- Tiny front of house team wears all hats as server, sommelier, host and manager as any situation demands

- Award-winning restaurant blending New York-style dining and ambiance with Hawaiian hospitality - Helped guide guests through a thoughtful menu of local, sustainable, farm-to-table ingredients and a niche, urban wine list

-FOH leader for 110 seat Peruvian restaurant; responsible for a team of 10-12 spread over two floors- Maintained cover analysis, end of day reports; led educational team meetings and handled guest relations- Raised average per-head sales during weekend brunch and led to an increase in overall wine sales

- Full service restaurant within members-only work-space catering to prominent figures of the fashion, art, music and entertainment industries- Staff captain for high-profile clients including TriBeCa Film Festival, New York Fashion Week, Google, Council of Fashion Designers America (CFDA,) Mercedes and Pepsi- Acting floor Sommelier during regular service and special events

- Breakfast, lunch and dinner server at internationally regarded, 3 Michelin Star restaurant- Provided elevated hospitality adhering to meticulous and detail-oriented standards of service

- Part of four person team responsible for organizing and maintaining 10,000 bottle cellar- Day-to-day tasks including placing and receiving orders, updating menus and staff education- Maintaining and directing bar inventory of liquors, beers, supplies and fresh ingredients- Cocktail development and pricing. Beverage PR including photoshoots and press releases - FOH supervision, daily staff briefings, end of night reports and finances