Oversee all Restaurants, Concessions, and Catering services for the San Francisco War Memorial Opera House, Louis M. Davies Symphony Hall, Herbst Theatre, and Café Valor, generating over $6 million in annual revenue. Lead a team of 9 managers and 60 line staff. Operate under a City contract and Hospitality Union contract.Key Achievements:*95% employee retention through a transition in the management team, keeping recruitment costs low.*Coached a team of nine managers to operational and financial success within the first year of the contract.*Over $5000 annual cost savings through the design and implementation of digital menu boards.*Improved guest satisfaction, product cost, and revenue generation through coordination and implementation of new menus.*Improved operational functionality through staff training and updating standard operating procedures.*Managed multiple projects to improve the facilities while also maintaining daily business operations.*Improved client and stakeholder relationships through regular communications and welcoming feedback.

Menu Analysis, Development, and Administration for 8 Restaurant, Hotel, Catering, and Concessions properties. Graphic Design, Social Media, Website Management, and Marketing Team Support. Coordination of joint property events and initiatives. Administrative tasks for the Vice President of Restaurants Division and 3 Operations Directors. Event floor coverage for Catering, Bars, and Cafés. Tech Support Liaison, General Reception, and Office Supplies Management.Key Achievements:*Successfully managed bi-annual menu development process for 8 hospitality brands, coordinating with each team to meet operational, guest satisfaction, and revenue goals. Analyzed sales data and reported to stakeholders.*Created marketing packages for 5 hospitality brands. Trained managers on their use and function. Reported on sales effectiveness to stakeholders.*Managed the creation of the annual business plan, coordinating with multiple contributors.*Successfully managed operational needs for assigned budget lines, remaining under budget every year.*Managed the office cubical redesign project, finding creative solutions to storage challenges.*Supported retention and successful training of new managers through on-boarding and mentoring.

Oversaw the Restaurant, Bar, Concessions, and Retail Cash Operations at the St. Paul RiverCentre and The Legendary Roy Wilkins Auditorium, generating $1.3 million annually. Hiring, Training, Disciplinary Actions, Terminations, Cash Handling, Event Floor Management.Key Achievements:*Successfully integrated new team and existing management after a change in contracted concessions service provider, resulting in maximum employee retention.*Developed training program to integrate new team and future hires to their positions, resulting in improved employee success.*Managed staff effectively to provide great guest service, adapting staffing levels to match business needs.

Oversaw Operations of two National Brand Quick-Serve Restaurants in the Minneapolis / St. Paul Airport, generating over $3 million in annual revenue. SIDA badge clearance.Key Achievements:*Converted one restaurant to a major chain, coordinating equipment purchases, construction, supply purchases, and miscellaneous needs. *Recruited and trained a new team for concept opening in a challenging environment.

Oversaw all Restaurant, Room Service, Catering, and Hospitality Lounge operations. Hiring, Training, Disciplinary Actions, and Terminations. Product Ordering, Vendor Relations, Menu Development, Accounting, Guest Service, and Floor Management.Key Achievements:*Corrected mismanagement of staffing levels, resulting in scheduling within budget consistently.*Developed scheduling system and staffing guidelines to continue successful labor budget management.*Operated as Interim Operations Manager for six months, covering for management staffing shortages.*Improved communications between Catering Sales team and Operations team through development of standard practices and weekly meetings.

Supported a team of 6 Chefs in the daily operations of a major metropolitan Convention Hall and National Hockey Arena servicing Catering, Premium Suite Service, Restaurants, and Bars, generating over $16 million in annual revenue. Scheduling for a staff of over 100 culinary team members, Payroll, Labor Costing, Recipe Costing, Menu Development, Tracking Purchases, Inventory, Uniform Management, and Administrative Tasks.Key Achievements:*Developed and implemented Standard Operating Procedures for the department.*Assisted with the Opening of two major properties - Key Lime Cove, Gurnee, Illinois and The Hotel Minneapolis, Minneapolis, Minnesota.*Saved over $8000 by discovering and correcting a billing error with the linen vendor.

Oversaw Weekend Sales and Employees. Managed a staff of 15+ including Scheduling, Training, Client Relations and Satisfaction, and Troubleshooting. Event Planning Sales, Purchasing, Inventory, Equipment Maintenance, Business Goals and Identity.Key Achievements:*Developed Private Chef services and packages.*Developed Wedding Coordinator services and packages.*Developed and implemented Inventory and Equipment Maintenance programs.*Improved scheduling ease and accuracy by researching and implementing a new scheduling tool.*Improved cleaning product quality by researching and developing new custom formulas.

Experience in a wide variety of events such as weddings, galas, banquets, cafes, and restaurant service. Primary functions include: managing cash operations out of Xcel Energy Center including a fine dining buffet restaurant, a bistro, 3 café-style outlets, and accompanying bars; hiring, scheduling, and managing staff of 30+; development of new concepts, standards and procedures, and training materials; assisted in inventory; assisted in payroll; and various administrative duties.

Experience as wait staff for lunch, dinner, and cocktailing. In depth menu knowledge and fine dining service skills required.

Culinary Extern in the Terrace and Gumbo Limbo restaurants and Gardé Manger. Barista experience including team lead duties, opening and closing duties, training new employees, and developing café identity.