Managed operations of events of 8-350 people in varying styles and types of service, including weddings, galas presentations and formal dinners amongst others. Created an onboarding process including job posting, interviewing, paperwork, orientation and training that was used across multiple departments. Scheduled and Managed 3 dining outlets and carryout, in addition to varying events, using full/part time employees, temporary hires and non-food and beverage staff. Forecasted labor using a labor grid and historical data to be presented to financial committees and set prices for future events.

• Executed seasonal menu changes on behalf of the Front of house, including programming, staff training, feedback and quality control. • Cultivated a change in the workplace culture leading to higher employee retention and positive environment while retaining a 20 percent labor cost. • Implemented new allergy information to ensure a safe dining experience for the guests and efficient service experience for kitchen and staff• Acquired all new employees from setting staffing needs through interviewing and hiring.

• Opened the restaurant while setting up for a successful day across all positions with the appropriate amount of food, employees and supplies. • Managed 150 employees (2019) across all departments, front and back of house, through scheduling, labor cost and providing a welcoming culture. • Preserved a close relationship with purveyors while ordering up to $100,000 per week while cost effectively maintaining the running of the restaurant. • Pivoted operations of the restaurant to implement new policies and procedures during the pandemic to effectively execute $50,000 in sales with only curbside pick up and continued with the changing restrictions and mandates. • Controlled inventories of up to $45,000 of food and $40,000 of drinks to maintain the goal costs percentage while accounting for loss and providing the necessary supplies, liquor and food to run the restaurant. • Connected with guests through multiple media sites to resolve service and food issues, plan for the future visits and provide the services the guest requires, While maintaining a 4.7 star rating on Opentable. • Conducted employee reviews bi-annually to continue their growth from year to year, while creating a welcoming culture in the restaurant that allows all employees to succeed in the employees opinion. • Handled the varying leaves of employees across different status of employment and changing local mandates through the Covid-19 Pandemic • Acted as a point person between repair and maintenance companies, personnel and the restaurant with a budget of up to $20,000 per month. • Rotated food and drink specials according to product availability, seasonality, pricing and customer demand with the goal of lowering the food cost percentage and increasing sales. • Implemented new in-house systems for ordering for changing technology from purveyors including new purchase orders, invoice tracking and ordering maintenance.

•Had the dual role of working for Bevier Café, a University run restaurant, as an employee to the restaurant and working for the University as a Learning Assistant to students.•Performed the duties of the front of house manager while managing students and employees to ensure the best product and service in a 150-200 person restaurant.•Taught students, with varying levels of experience, how to run a working café, focusing on food presentation, customer service, and daily tasks.•Acted as the Teaching Assistant by grading the students work in the café as well as outside homework.

•Served at events with up to 500 people while succeeding in customer service and managing details. •Assembled last minute food items in a timely and appealing manner while working in a fast paced environment. •Acted as point person at food stations by keeping station well stocked, ensuring quality of food, and assisting guests.

•Welcomed and sat up to 900 guests while anticipating and problem solving customer service and logistical issues of the restaurant.•Trained under the managers on how to effectively complete the daily tasks of a restaurant, such as inventory, staffing, and opening/closing.•Developed a concept restaurant for a team project using trends in the industry for the Lettuce Entertain You corporate office.