Spearheaded strategic leadership and operational oversight for food and beverage services across the corporate campus, ensuring adherence to client culture and health regulations.Manage financial performance, sanitation protocols, and team development initiatives, driving high client satisfaction and operational excellence.Cultivated partnerships with local vendors, championing sustainable “Farm to Fork” initiatives to enhance menu offerings and guest experience.

Pioneered the growth of a new breakroom program by setting goals, devising logistic solutions, and creating scalable processes and procedures adopted by multiple accounts.Orchestrated operations for 38 breakrooms, ensuring alignment with WELL certification, vendor development, client culture, and health regulations.Built inventory and cost models to forecast and manage budget, consistently maintaining food costs 5-15% below budget.

Directed catering operations for multi-location corporate campus, managing logistics and seasonal menu strategies.Streamlined HR functions, from onboarding to training, resulting in staff promotions and improved service standards.Realized significant revenue growth through innovative catering programs and strategic client relationships.

Leading operations for the Food and Beverage Department team and Nob Hill Spa; financial performance and personnel responsibility; driving marketing initiatives for the newly relaunched Big 4 Restaurant, Bar, Room Service, and Catering. Ensure guest satisfaction, service levels, and continual staff development through interaction and ongoing training.

Awarded Maui No Ka Oi Magazine's 'aipono award for Gold- Best Italian and Silver- Best Wine List for Maui 2014. Ensure the smooth running of food and beverages operations for Pulehu, an Italian Grill; drive sales, service, and financial management for $2 million signature Italian restaurant with 9% annual growth. Hire, train, motivate, and supervise staff while overseeing daily management operations, including sales, marketing, business development, strategic planning, and financial… Show more Awarded Maui No Ka Oi Magazine's 'aipono award for Gold- Best Italian and Silver- Best Wine List for Maui 2014. Ensure the smooth running of food and beverages operations for Pulehu, an Italian Grill; drive sales, service, and financial management for $2 million signature Italian restaurant with 9% annual growth. Hire, train, motivate, and supervise staff while overseeing daily management operations, including sales, marketing, business development, strategic planning, and financial performance. Regularly monitor and evaluate overall restaurant performance in order to achieve high customer service standards. Collaborate across organization to ensure quality operations and services. Show less

Set financial goals to budget and forecast; built hotel event calendar as RLife LIVE property champion; drove wine sales and education program; raised OSAT scores in restaurant and room service to highest levels in 5 years by continual training and follow-up; liason with PR and graphic design companies; created grab-and-go coffee option and sundry area; MICROS POS property champion. Full profit and loss responsibility--managed overall financial performance and service quality for restaurant… Show more Set financial goals to budget and forecast; built hotel event calendar as RLife LIVE property champion; drove wine sales and education program; raised OSAT scores in restaurant and room service to highest levels in 5 years by continual training and follow-up; liason with PR and graphic design companies; created grab-and-go coffee option and sundry area; MICROS POS property champion. Full profit and loss responsibility--managed overall financial performance and service quality for restaurant, lounge, minibar, and room service. Hired, trained, motivated, supervised, evaluated, scheduled and terminated employees. Provided oversight of inventory/ordering, audit compliance, and food sanitation and quality control for food products, running multiple outlets at the same time. Show less

Refreshed a classic hotel while providing exceptional service in the restaurant and lounge. Experienced in high tea service, organized afternoon teas for community outreach. Enhanced and influenced the overall guest experience in iconic hotel by providing expert oversight of foodservice and bar operations running lobby restaurant and bar. Supervised personnel and food planning while upholding company standards for labor, costs, and inventory control. Developed capital expenditure (CAPEX)… Show more Refreshed a classic hotel while providing exceptional service in the restaurant and lounge. Experienced in high tea service, organized afternoon teas for community outreach. Enhanced and influenced the overall guest experience in iconic hotel by providing expert oversight of foodservice and bar operations running lobby restaurant and bar. Supervised personnel and food planning while upholding company standards for labor, costs, and inventory control. Developed capital expenditure (CAPEX) purchases to facilitate lobby and restaurant renovations. Rebuilt beverage inventory and pricing structure. Contributed to service, health, and green committees. Ongoing beverage and service training. Supervised newly opened coffee shop outlet, menu design, and performed successful progressive discipline. Mentored operational interns. Show less

Led management staff; ensured efficient restaurant operations and profitability. Trained staff in techniques of revenue generation, customer service/shopper criteria, wine education and tasting, and more. Controlled, within budget, wine list rated by Wine Spectator “Award of Excellence.” Developed and implemented programs that increased sales, including: Webmail sent to customers, monthly, built from Open Table reservations, and an effective concierge referral incentive program with local… Show more Led management staff; ensured efficient restaurant operations and profitability. Trained staff in techniques of revenue generation, customer service/shopper criteria, wine education and tasting, and more. Controlled, within budget, wine list rated by Wine Spectator “Award of Excellence.” Developed and implemented programs that increased sales, including: Webmail sent to customers, monthly, built from Open Table reservations, and an effective concierge referral incentive program with local airport hotels. Assisted with booking and running events in private dining rooms. Show less

Ensured exceptional hospitality, food, and beverages for guest. Maintained Kimpton Hotel standards while increasing wine sales 40% with staff education. Trained staff, performed staff reviews; conducted marketing programs and banquets, and maintained budget and beverage cost. Utilized Vertical Response marketing and Avero performance tracking software. Linked to community through Telegraph Hill (Tel-Hi) organization for fund-raisers and Wharf events.

Managed restaurant, bar, and room service of 400-room hotel. Responsible for menu layout, corporate beverage compliance; staff training and progressive discipline per CBA agreement. As Service Promise Champion, rolled out compensation matrix for handling service recovery guest opportunities. Served as property MOD during evenings and weekends and handled guest complaints effectively.

Ran shifts from host stand or as relief sommelier and manager at high-volume destination restaurant; planned reservations, floor maps, and seating for smooth nightly flow; sold and staffed private dining events; maintained inventory of esoteric imported goods for service; handled monthly beverage inventory.

Kitchen prep, scheduling, and staffing; food cost controls, ordering, and inventory maintenance; ran specials using brewing ingredients; bartended on occasion.

Worked successfully and rotated through each station of busy open kitchen including wok and grill with expediting experience. Ran specials using authentic ingredients and assisted Sous Chef when necessary. Trained new cooks in stations as needed. Interacted with guests and enjoyed talking about pan-Asian cuisine.

Handled floor sales of extensive inventory of Californian and upper-tier wines and beverages in busy Fisherman's Wharf location. Responsible for cigar humidor, ordering, and sales. Tasted guests on over 200 Scotch whiskys. Weekly wine tasting and maintained monthly wine inventory.

Short order line cook at busy neighborhood cafe; introduced to coffee roasting and cupping process.