Lead a team of 1 Restaurant Manager, 1 Tour Manager, 2 Assistant Restaurant Managers, 1 Banquet Captain, 6 Team Leads, and 60+ FOH employees, serving an average of 110,000 guests annually with total gross revenues of $7.5 million. Management of multimillion craft distillery business to include Staymaker Restaurant, tree events spaces: Still room, Grainery and Warren Hall, distillerytours, putting green and retail space.Skilled in budget controls, financial forecasting, and leading daily operations oftours, retail, event, and restaurant management.Experienced in generating detailed reports and programming Toast POS systems.Committed to staff development and superior service to execute strategic andoperational success of distillery.

As a dedicated real estate professional specializing in residential sales and leasing in the South Loop, I prioritize understanding the local market and my clients' needs. With the support of my valued clients—both past and present—I’ve built a successful career as a real estate consultant.From helping first-time buyers find their dream homes to facilitating the buying, selling, and leasing of some of the finest properties in the area, I strive to ensure that every client has a positive experience with my services. I believe in fostering a "Team Concept" relationship with my clients, and referrals have been a significant contributor to my ongoing success.Passionate about my career, I live by the motto: "To flourish in what one does, one must first have a passion to succeed."

Management of multimillion food and beverage strategic business to include Marketplace, Coffee Spot, Flipt Burger Place, TEN-High Limit Lounge, and Mian Asian Restaurant by understanding the competitive challenges, market conditions and daily operations including: guest services, inventory and systems management, budgetary control and forecasting, events and reservations management, report generation and POS programing, department management and meeting participation and facilitation.Lead a team of 7 Supervisors, 1 Assistant Manager, 2 Team Leads and 80+ FOH employees, play astrategic role in providing professional development by establishing and managing employee relationships, schedule counseling and evaluations, delivering recognition and rewards.Develop food and beverage marketing strategies in partnership with the Vice President of MarketingResponsible for hiring, managing and developing the food operations team and for setting & maintaining a high level of expectations for food quality, service & overall culture.Establish performance & profit objectives for properties F&B outletsMonitor and assess client satisfaction trends, evaluate and elevate issues to reach client expectation

Manage a full-service Italian restaurant with a 120-seat capacity, achieving annual gross revenues of $1.5 million.Oversee a service team of 32 front-of-house (FOH) members, ensuring high standards of service and operational efficiency.Demonstrate strong leadership by coordinating staff schedules, training new employees, and fostering a positive work environment.Implement effective inventory and vendor management strategies, maintaining food costs and upholding menu standards.Develop and execute marketing initiatives in collaboration with third-party vendors to enhance brand visibility and customer engagement.Create motivational models to improve team member retention and performance.