Andrew Upton Email and Phone Number

This is my business to conduct private events of every scale. Events have ranged from 8 - 100 guestsEvents have ranged from $3500 - $20000

Hired, trained and retained a younger group of employees due to COVID-19Worked with the Executive Chef for all invoicing, P&L's and financial control of the restaurantOrganized and oversaw all private events

• Oversaw and controlled the dining experience for guests in this multi-awarded high end French restaurant • Managed and trained support staff to provide the highest standards of service

• Created, calculated and reconciled all weekly and monthly financials• Oversaw the department of Human Resources which included onboarding and termination, incidents and accidents• Implemented a new platform for streamlined hiring, education and scheduling for both Rasika locations.

• Responsible for all aspects of finance and Human Resources during the opening of Requin• Worked closely with “DC chef of the year 2017” Michael Rafidi to train and educate staff on his menu• Oversaw training of staff in wine and food service, bottle and tray service and exceptional floor presence

• Worked in conjunction with the Ownership Group and Director of Company Operations to develop their fourth location, including new aspects of business such as catering and to-go counter operations• Co currently ran the largest grossing location which included 65 employees, 5 Managers and the Executive Kitchen Manager • Oversaw the Commissary kitchen staff and production to all Grove locations

• Spearheaded record financial growth between 2013 - 2015 through education, increased standards of service and tighter control in labor and food costs, resulting in the largest NET income for any CHAYA location in 2014• Managed 84 employees, including 6 managers• Responsible for overseeing 3 members in the marketing department, brainstorming and aiding with implementation of dynamic new growth ideas

• Reported directly to the Owner group with all financial responsibilities for establishments grossing $6 million annually• Managed 97 employees, including six floor managers, 5 kitchen managers, private events coordinator and receptionists• Maintained superior customer service for a high end-clientele

• Reported directly to the Owner group with all financial responsibilities for establishments grossing $6 million annually• Managed 97 employees, including six floor managers, 5 kitchen managers, private events coordinator and receptionists• Maintained superior customer service for a high end-clientele

The Dinex Group● Gave detailed descriptions of all dishes created by Chef Daniel Boulud and worked closely with other service staff to ensure tasting menu and a la carte services ran smoothly

● Managed 15 employees● Organized and ran silver service weddings

● Managed 20 wait staff, bartenders and kitchen staff● Controlled stock levels, managed all daily banking and rosters