Passionate wine educator and event manager leading Winestein’s Experiences, LLC with over 10 years’ experience in restaurants and hospitality. Focused on engaging all levels of oenophiles to grow their understanding of and enthusiasm for wine. Hosting regular wine tasting events at Winestein’s Tasting Room in Grapevine, Texas.

Responsible for directing strategic HR initiatives across multiple organizations including Talent, Performance and Compensation Management, and Employee Engagement. Partnered with Senior Business Leaders to address challenges and drive results encompassing as many as 4000 employees across multiple domestic and international sites.

Leading HR teams supporting over 3000 employees across multiple P&Ls. Directed Performance Management and Merit Reviews, Managed Employee Relations, and supported Executive Leadership through periods of growth and cost-control.

Supported Credit Services division consisting of 400+ employees across 5 different locations. Partnered with business leaders to drive change, manage employee relations, total rewards, talent acquisition, and employee and performance development.

Supported 3 different functions, ranging in size from 300 to 1200 at 3 separate businesses as an HR generalist managing employee relations, facilitating talent acquisition and development, and executing performance development. Managed projects regarding AAP and Tax compliance, change management, international HR, and compensation.

Communicated and facilitated corporate transformations through skills assessments and the Train the Trainer program. Trained in-store managers and associates in company procedures, communication, and hospitality. Obtained manager approval, assembled, and managed expert training teams through selection and recruitment of hourly employees from target restaurants. Supervised three openings, managing staffs of 15-20 who trained and prepared new employees to successfully open and operate restaurants. Implemented a Train the Trainer program in the Cleveland region, consisting of 10 stores that established a new career path for hourly associates, a new company-wide talent management process, and ensured consistency among stores.

Directed operations of casual dining restaurant including managing up to 25 employees. Managed labor costs and maintained integrity of accounting and inventory practices.Employed a variety of motivational leadership techniques to improve employee engagement and drive customer satisfaction. Orchestrated second lowest beverage cost out of 107 stores. Consistently met labor goals and general budgets.