- Managed 40 employees and $4M in sales in a Michelin-mentioned, national and international award-winning restaurant- Planned events for high-end corporate clients, weddings, and non-profit fundraisers with a range of 8-300 guests

- Developed and maintained annual budgets, hired and trained staff, created marketing strategies- Maintained professional and legal business licenses and certifications for all outlets, managers, and key employees

- Oversaw 15 teams, in 15 cities across the East Coast and Midwest, including NYC, Charlotte, Chicago, etc., including training, hiring, annual reviews, termination, continuous education, and payroll- Directed beverage management for 30 teams, in 30 cities across the nation, including cocktail development, wine programs, and craft beer programs for each unique menu- Traveled to different cities to host pop-up events in unique locations, with temporary service staff, different menus, and with minimal notice and executed those events with precision and success- Led multiple private events for a national book tour featuring international Michelin starred chefs

- Worked at Restaurant Eve, Society Fair, and PX in multiple capacities including Tasting Room Captain, Bartender, Service Manager, and Event Coordinator- Mentored by James Beard Award Nominees for Best Chef Mid-Atlantic, Outstanding Service, and Outstanding Bar Program