• Managed the kitchen logistics, cleanliness, and banquet food service for $50m of yearly food sales with over 50 direct reports including multiple supervisors through the closure of the San Francisco location in April 2020 (Covid).• Analyzed data and performed regressions to identify opportunities to improve service while reducing labor costs by 20%, saving my department $400,000/year.• Performed legal research and forensic accounting to identify opportunities to reduce the composting expense and negotiated for months with the city to reach a settlement resulting in a savings of $16,000 a month for the hotel.• Worked as the project lead to coordinate capital expenditures between culinary and engineering teams.

• Managed a full service, high volume restaurant, including catering, with over 80+ employees, open 363 days/year, with sales of over $5 million/year. Managed Finances, Inventory, Personnel, Training, Community Engagement, Menus.• Grew year-over-year sales by over 20% while simultaneously increasing profitability from 10.2% to 16%. Grew sales from 4.4 million to 5.3 million, with profitability growing from 450k to 850k.• Oversaw employee training & implemented new processes Resulting in higher average checks & increased business.• Managed all hiring and firing decisions resulting in significantly decreased turnover and labor cost.

• Opened a 6.6 million dollar restaurant— including training new employees, creating policies and procedures, and managing operations of restaurant • Oversaw multiple food and beverage outlets during construction phase of new restaurant• Hosted and planned events for media to promote restaurant in various publications• Managed payroll, operating expenses, labor standards, guest experience• Increased wine sales by 80% and beer sales by 50% through curation and team training• Created and taught private food and beverage classes and experiences for both employees and guests of the hotel. Classes included cheese and beer pairing, tequilla, wine, and produce classes.

• Simultaneous oversight of multiple food and beverage outlets: Sacramento: Directly Managed 35 unionized employees in four outlets Maui: Directly Managed 140 unionized employees in seven outlets Kauai: Directly Managing 65 unionized employees in four outlets • Developed schedules based on forecasting, as well as recruited & interviewed new associates • Efficient at payroll, managing productivity, and controlling labor costs • Created menus with assistance from Executive Chef • Trained employees on service standards, wine, beer, and spirits.

I used Avero Slingshot to analyze restaurant data and made recommendations based on my findings. My largest discovery was the difference in the amount of money customers spent based on the type of chair they were sitting on. This observation allowed greater profitability.