Supervise all aspects of employment for all Food & Beverage staff (recruiting, hiring, training, scheduling, leadership, supervision, motivation, proper delegation of tasks and termination).Motivate staff to reach a desired objective in small or large scale; led a heavy coaching and counseling throughout all departments and made adjustments to the steps of service to further increase productivityParticipate in general management duties: scheduling, hiring/termination, training, payroll, ordering, POS, et al.

• Develop and lead a service team to meet the high surge of events for 2021 and forth• Establish and implement service standard operating procedures for different events offered, to increase service proficiency, guest engagement and team performance• Make physical plant changes to better serve all our different event spaces, increase guest offerings and satisfaction, and increase service productivity and efficiency• Coordinate and work closely with Food and Beverage, Housekeeping, Engineering, Security, Front Office, and all necessary outside vendor to maintain fluid communication and cohesiveness to execute all operational and logistical needs• Participate in general management duties: scheduling, hiring/termination, training, payroll, ordering, POS, et al.

• Since Pandemic and re-opening with re-structuring, keeping guests and staff safe and following Covid19 Safety Regulations remains a priority, while keeping in mind The Standard's mission statement• Supervise all aspects of employment for all Food & Beverage staff (recruiting, hiring, training, scheduling, leadership, supervision, motivation, proper delegation of tasks and termination). • Streamline purchasing and inventory by creating a system that better suited service and staff needs• Increase patron satisfaction within six months of employment resulting in an increase in guest satisfaction percentage on all review platforms by 20%• Motivate staff to reach a desired objective in small or large scale; led a heavy coaching and counseling throughout all departments and made adjustments to the steps of service to further increase productivity• Participate in general management duties: scheduling, hiring/termination, training, payroll, ordering, POS, et al.

• Maintained departmental training programs, standard procedures and manuals• Executed strategic upselling plans to increase revenue and brand awareness• Motivated staff to reach a desired objective in small or large scale• Participated in general management duties: scheduling, hiring/termination, training, payroll, ordering, POS, et al.• Supervised all aspects of employment for all Food & Beverage staff (recruiting, hiring, training, scheduling, leadership, supervision, motivation, proper delegation of tasks and termination). • Increased total unit revenue (and maintained during slower quarters), maximized profits, developed staff & management

• Supervised all aspects of employment for all Food & Beverage staff (recruiting, hiring, training, scheduling, leadership, supervision, motivation, proper delegation of tasks and termination). • Worked closely with Hotel Operations & Hotel GM to maintain fluid communication and cohesiveness within one property• Established new procedures• Developed and maintained departmental training programs, standard procedures and accompanying manuals• Developed “in house” sanitation & cleaning schedules. Responsible for maintaining cleanliness of all Food & Beverage outlets• Operations Proficient• Developed & maintained all purveyor/vendor relationships. Developed file systems and memo postings• POS and programming. Backup equipment (POS & CC)• Maintained and updated all licenses• Weekly revenue & labor projections, P&L adherence & analysis

• Assisted in opening Cleo Mediterraneo, sbe’s award-winning culinary concept by Chef Danny Elmaleh• Cultivated a cocktail, beer and wine list working side-by-side with prominent distributers to create a beverage program that complements our Mediterranean cuisine• Established vital partnerships with all businesses around the area to develop and promote key relationships that created business for all parties involved by going door to door handing newsletters• Attended monthly Profit & Loss meetings• Executed strategic upselling plans to increase revenue and brand awareness• Motivated staff to reach a desired objective in small or large scale• Participated in general management duties: scheduling, hiring/termination, training, payroll, ordering, POS, et al.

• Assisted in opening Nickel & Diner Restaurant, the first restaurant for the owners who also own poke chain, Chikarashi.• Collaborated with Executive Chef James Friedberg to maintain a classic yet creative menu driven by local and sustainable sourcing• Cultivated a cocktail, beer and wine list working side-by-side with prominent distributers to create a beverage program that complements our classic American cuisine• Created an outreach program to establish vital partnerships with all concierge around the area to develop and promote key relationships that created business for all parties involved

• Extensive knowledge of multiple departments within the front of house accrued by attaining a host position on the floor and promoted progressively to a Front of House Manager• Executed strategic upselling plans to increase revenue and brand awareness• Coordinated large party dinners in the main dining room with prix fixe menus and wine pairings• Participated in general management duties: scheduling, hiring/termin