Fine dining, traditional Japanese Restaurant in the West Village. I am responsible for all aspects of the business including Event Planning, P&L, Sake, Shochu, Beer, Wine, Liquor, PR, Human Resources, Payroll, Compliance, Health Inspections, Benefits, ACA Reporting, Hiring, Scheduling, Staff Reviews, etc.With headquarters in Tokyo, Japan, the only location in the US opened in 2004. Although I joined after 7 years, in 2011, I facilitated many changes to the business model which lead to an 80% jump in revenue within 5 years.

Transformed failing restaurant into new barbecue restaurant. Oversaw all operations including construction project management.