Sean O'Connor Email & Phone Number

Portland, OR, US

Portland, Oregon Area

• 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.
• 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.
• 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.

Portland, Oregon Area

• 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.
• 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.

Portland, Oregon, United States

• 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.
• 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.

738 E Burnside Portland OR 97214

• 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.
• 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.

Portland, Oregon Area

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.