Provided expertise and service, as well as established strong customer relationships to a territory of 95+ on and off premise accounts in Washington, DC. • Increased territory sales year over year by over 5-11% every month by providing attentive service, conducting in-store tastings, and product education to both buyers and the public.• Brought in new accounts through creating relationships with new venues, including during April lockdown of COVID-19

Oversaw daily operations of restaurant with $3M a year in revenue with 5 managers and 55 employees. Primary responsibilities included payroll processing to ensure accuracy and labor compliance, training and development, managing the website, and P&L management. Worked with ownership daily to increase market share and brand awareness locally and nationally.• Designed and implemented new staff training program for all new hires as well as protocols for maintaining consistency in standards of service and product knowledge for all employees• Achieved highest revenue ever in 2017 by forming a cohesive management team and creating efficiencies in service• Increased check average through creating recipe costing procedures, implementing staff tastings, and creating menu tests to ensure both front and back of house were knowledgeable on all dishes and beers

Ran daily operations of restaurants with $3M a year in revenue with 5 managers and 35 employees. Developed annual operating budgets with Director of Finance, managed P&L focusing on cost management. In charge of hiring and management training• Increased private dining and dinner sales by highlighting partnerships with local producers in 100-Mile Supper Series• Decreased total beverage cost 3% through optimizing cross utilization, inventory levels, and portion control

Responsible for hiring, developing and implementing a new training program, P&L management, ordering, and maintaining all brand-related marketing components.• Managed full-restaurant renovation including hiring, training, and developing operational procedures to help boost revenues 10% year over year• Executed programming for post-renovation concept revamp including menu design, staff training, website copy & design, and marketing strategies• Awarded Wine Spectator Award of Excellence for post- renovation wine and cocktail list • Achieved 3rd highest improvement employee satisfaction score company-wide post renovation• Oversaw significant growth in private dining events year over year due to creating new packages

Promoted due to extensive knowledge of property and operations to assist new general manager in an expanded capacity. Managed schedule and staff of 35, P&L, ordering, worked with finance office and regional manager to write yearly budget. • Negotiated new contracts with supply companies to reduce operational costs• Achieved profit growth by reducing beverage cost by 4% through implementation of bulk purchases, portion control and recipe adherence• Increased wine sales through staff training and building a wine list highlighting American wine regions and styles

Managed staff of 35, inventory management, processed payroll, non-perishable ordering, in charge of banquet service and execution. Ownership of nightly reservation book as well as customer service response. Assisted in curation of cocktail, beer, and wine list. Managed staff-communication through restaurant renovation including menu change and training.• Increased lunch revenue $80,000 year over year through targeted brunch programs and initiatives.• Built one of the first roof-top gardens in Washington, DC significantly bringing down food cost.

Managed daily breakfast and lunch service. In charge of banquet service.• Created hotel guest recognition program to boost guest satisfaction 5% within 3 months of initial hire