I directed critical aspects of the launch of KEX, a new boutique hotel featuring a 400-person capacity restaurant, rooftop bar and private event space. In this capacity, I coordinated ideation and project management initiatives in partnership with interiors and finishing teams, prioritizing regionally sourced and reclaimed materials. KEX has received media coverage in publications including Conde Nast Traveler, Dwell, Forbes, and The Washington Post.Key Highlights:• Served as primary decision maker throughout design and development of all deluxe rooms and exclusive rooftop bar, partnering with agency to define brand of restaurant and rooftop concept.• Personally managed design and creation of original furniture including walnut floating nightstands andbedframes made from 100-year-old reclaimed ponderosa pine from eastern Oregon.• Collaborated with local artisans, woodworkers and furniture restorers to craft handprintedwallpaper, vintage art, custom fixtures and components.• Developed food & beverage concepts for both ground floor restaurant and rooftop bar, and collaborated with Executive Chef and Bar Manager on menu development.• Served as property-wide General Manager, supervising every department to ensure full adherence to company policies, brand guidelines and guest service standards.

Branding Specialist and Events ManagerWhile working with ChefStable, an acclaimed restaurant group with 30+ regional culinary establishments, as well as other hospitality brands, I’ve contributed to high-profile branding and event programs. I’ve created signage and murals for establishments such as Taqueria Nueve, Rum Club, La Moule, Grassa and Reverend Nat's Hard Cider, and developed original assets for Bollywood Theater, Pearl Tavern, Old Salt Marketplace and Lardo brands.Key Highlights:• Oversaw logistics of Portland Night Market bar programs which generated over $30,000 in nightly sales, overseeing up to 20 bartenders across three on-site bars serving 15,000 guests.• Adapted creative assets in preparation for Lardo launch at Cosmopolitan Hotel in Las Vegas, producingpackaging in alignment with branding specifications.

In my earlier work as Director of Operations, I oversaw all aspects of operations for an organization specializing in high-end leather goods, apparel, housewares and accessories. I participated in the conceptualization and development of high-end products including custom apparel, wallets, computer cases, and ceramic goods, partnering with the Creative Director to identify opportunities for collaborative partnerships with iconic brands and design partners.Key Highlights:• Supervised 20+ administrative, managerial, retail and production staff across Portland, San Francisco, and Los Angeles, conducting quarterly visits to California locations to ensure consistency of offerings.• Worked closely with ownership throughout sale to private equity firm, serving as primary liaison duringtransition to train new management in all areas of operations.

I partnered with iconic companies and design agencies to promote the success of innovative events, custom products and branded experiences with budgets of up to $500,000, collaborating with senior and specialized staff from Nike to provide events management expertise. I also managed multiple projects for an experiential design agency, including producing custom-designed cleats for 40+ NFL players raising money for charitable initiatives.Key Highlights:• Oversaw build-out of retail experience in Niketown San Francisco to commemorate launch of new shoe for LeBron James, procuring equipment to produce custom products on-site at event.• Directed retrofit of Volkswagen van, repurposing vehicle as mobile marketing unit parked at highly visible, Olympic-qualifying events.• Contributed to events reaching up to 10,000 attendees throughout Los Angeles, New York, Las Vegas, and San Francisco, reporting to Senior Project Manager.

While working as a General Manager, I managed critical aspects of operations for a James Beard Award-winning restaurant generating over $2.5 million in annual revenue, serving nearly 30,000 guests each year. I oversaw a talented team of 20 employees, handling payroll administration, HR, operations and staff training initiatives.Key Highlights:• Worked with Chef to develop tasting menus and seasonal offerings, with per-check averages increasing by $50+ during tenure.• Partnered with external communications agency to devise targeted PR and marketing campaigns to promote culinary programs.

Fine-dining event planning, setup and service execution for summer tour of chef-artist Jim Denevan’s traveling supper club. Coordinated details for farm location, five-course meals, connecting 100-200 guests per event with local producers and purveyors across the U.S. and parts of Europe. Supervised weekly and monthly travel budget, lodging for staff, and other transportation logistics. Arranged beverage service and food pairings in collaboration with winemakers and chef.

I was hired as an original team member of a critically acclaimed, 40-seat restaurant specializing in woodfired, seasonal cuisine. During this time, I managed key aspects of marketing and graphic design initiatives, designing logo, menu, business cards and advertisements appearing in culinary-focused publications. I also oversaw guest service protocols, bar ordering and special event planning, reporting directly to owners.