Created grassroots spirit tasting program, within unconventional legal restrictions, for new to the Illinois Marketplace Spirits. On-boarded Distilleries to the platform in a cold call setting.

Responsibilities included all aspects of day to day unit management (FOH and BOH) Responsibilities included all aspects of unit management (Front and Back of House) including: staff hiring (onboarding) and maintenance, scheduling (staff of close to 60 FOH employees), cash management, shift management of 10-30 employees, and guest problem solving. Personally or assisted in design of systems for HR, Inventory, prep guides, and cleaning guides for home unit and Fifty/50 Restaurant Group, in some instances. Personally wrote full restaurant P&L statements budgets on yearly and monthly scale for ownership approval and modifications.Full weekly ordering responsibility for alcohol, food, and supplies. Full alcohol menu pricing, creation, design, for 2 locations starting in December 2015. Full inventory and educational training provided while opening the second location combined with continued education for hourly staff. Enhanced my personal brewery relationships, alongside the restaurants existing relationships, to evolve the beer program to its current high level. Managed prep levels and ordering 2-4 days a week for the kitchen.

Responsibilities included all aspects of unit management (Front and Back of House) including: staff hiring and maintenance, scheduling, cash management, shift management of 10-30 employees, and guest problem solving. Full weekly ordering responsibility for alcohol, food, and supplies. Managed kitchen in times of transition between Chef’s. Handled all Day of Show talent responsibilities including but not limited to settling, hospitality, and ticketing issues. Responsible for creation, maintenance, and content of Harmony Grill’s Twitter and Facebook.

Responsibilities include all aspects of FOH unit management including: staff hiring and maintenance, scheduling, cash management, shift management of 10-30 employees, and customer problem solving. In addition the voice behind the restaurant's Facebook and Twitter (@firehouserstnt) accounts. Also marketing aspects including organizing fundraisers, open table maximization, and basic promotional functions

Responsibilities include all aspects of unit management (Front and Back of House) including: staff hiring and maintenance, scheduling, cash management, shift management of 10-30 employees, and customer problem solving. Full weekly ordering responsibility including alcohol, food, and supplies. Full accounting responsibility for the unit. Also personally revamped kitchen prep procedures to maximize labor and cost.

Ran purchasing for smallwares and retail department at a corporate level. All aspects of front of house shift management including: staff hiring and maintenance, scheduling, high volume cash management, shift management of 20-50 employees, and customer problem solving. Additional responsibilities include: departmental budget forecasting and execution; planning and execution of events ranging from 5-1200 people; menu planning; research, design, and development of retail items for sale at seven locations; maintaining and strengthening concierge relations; attending various industry networking events; and representing the brand at industry trade shows. Over the four years I have opened one restaurant (Lombard), been promoted to higher volume restaurants twice (Rosemont and Kinzie St), and assisted in the opening of another (Navy Pier).