Assists with recruiting and training hourly employees and management teams to recreate and improve upon pre pandemic culture while maintaining service standards in one of Colorados busiest restaurants. Proficient in assessing current conditions and implementing new systems to facilitate increased volume. Evaluate and restructure tip protocols to maintain compliance while adapting to an evolving environment.

*Hired and trained a new FOH team for both restaurants when they switched to a front of house and heart of house tip pool. The shift resulted in a 1.8% reduction in total labor. *Created and maintained new standard operating procedures while maintaining COVID protocols. *Was a reassuring presence for guests and staff during these trying times. *Maintained company standards throughout shutdown and limited seating capacity. *In February laid the groundwork for transitioning the restaurants to a non-tipping 20% hospitality fee.

* Brought in to revitalize or replace existing staff which was accomplished within four months while maintaining company standards.* Reduced labor nine percent by adjusting scheduling and restaurant hours of operation* Improved the restaurants training program.* Increased on line ratings and maintained a ninety six percent secret shopper rating* Worked with senior company management to tailor the Bamboo Sushi brand to the Denver market.

• Promoted to General Manager of Ototo Den after only six months as Manager of Izakaya Den• Project Manager for company wide purchase of a new point of sale system. I conducted research, negotiated the contract/purchase and over saw installation of the 24 terminal, 68 printer with custom routing system.• Project Manager for Sushi Den Groups Roof Top Fundraiser Party which has grown to serving 1,800 people in two nights. I negotiated the contract for all rental equipment. Additionally I worked on all local logistics and coordinated with ownership and our PR firm to create this unparalleled annual event.• Over saw changes that resulted in a 32% increase in revenue at Ototo Den from 2016-2018• Responsible for payroll as well as entering and paying all invoices• Supervised restructuring of the dining room and reservation system • Worked with ownership to restructure menu and kitchen staffing which led to significant savings in back of house food and labor cost• Ototo Den has won acclaim as best Japanese Restaurant in Denver continuously since 2017

• Over saw all facets of dining room operations for this nationally acclaimed restaurant• Assisted in implementing new service standards• Assisted in front of house training program• Assisted in booking private functions

* Over saw pre-opening construction and assisted in décor * Conducted negotiations for purchase of POS and 60 tap draft beer system* Maintain communication between owner and staff * Assist with pre-opening purchases of tables, chairs, plate ware, glassware, etc* Oversaw hiring of staff for 150 seat gastropub and 100 seat fine dining restaurant* Assist owner in projections and cost controls* Collaborate with Executive Chefs in menu design to achieve creative and profitable menus.

Consultant * Stabilized business to assist in eventual sale* Facilitated FOH and BOH culture change through new hiring practices * Instituted new inventory, purchasing and labor controls* Increased profitability by reducing purchases and labor* Assisted in day to day operations

• Hire, supervise, train, motivate and nurture staff of 60 to achieve superior results in customer satisfaction, service and quality.• Supervise operation managers to achieve a cohesive and efficient leadership team.• Collaborate with Executive Chef and Food and Beverage Director to achieve creative and profitable menus.• Oversee banquet inventory and cost controls resulting in consistently meeting budgets.• Assist and train sales team in marketing, promotion as well as menu knowledge.• Purchase all plate ware, flatware, equipment and banquet décor to enhance esthetic.• Reduced labor costs by 3% in less than 6 months while improving customer experience.

• Built, opened, and operated one of the first full service restaurants in the emerging Uptown Neighborhood of North Boulder. • Improved sales annually during the recession; increased 44% from $670k in ‘06 to $968k in ’12. • Created implemented successful rewards program that amplified growth to our email database of 5,000 people. Maintained an incredibly loyal customer base through our rewards programs and in- house marketing efforts. • OpenTable’ Neighborhood Gem award from 2008-2013, won the best casual restaurant award from the Independent Restaurants Association from 2010-2012. Sold the Restaurant in February of 2013• Restauranteur of the Year Boulder, Colorado: 2011 REAL AWARD

* Responsible for maintaining the highest standards for one of Colorado’s most acclaimed restaurants and earned top awards.* Honored to host the Prime Minister of Japan, top CEOs, and other dignitaries. * Led scheduling, hiring and firing of staff of 75 with an emphasis on staff retention.* Reduced labor cost through more effective scheduling, training and efficiency. * Improved front and back of house communication.* Responsible for booking and managing over 100 functions annually that ranged from corporate board meetings to 250 person weddings and fundraisers.• Mobile 5 Star, AAA 4 Diamond and Dirona Awards

General ManagerMel’s Bar and Grill Mel Master is one of the most important figures in the evolution of the Denver restaurant scene. Managing at Mel’s Bar and Grill as well as Top Hat was a great transition coming from New York City. Overseeing and implementing Mel’s strategies for keeping his place the premier dining destination in Cherry Creek was incredibly rewarding. We won 5280's Best of Denver in 1995 + 1996.

• First non family manager hired for this Midtown Manhattan New York Times three star institution • Catered to New York’s A- List. • Oversaw booking and managing both corporate and private functions including a wedding that was officiated by Mayor Rudolph Giuliani.