Working as Assistant General Manager for a new restaurant concept at its first location. Managing a high-volume restaurant with annual sales surpassing $4+ million. I was able to implement new systems in nearly every department of the restaurant. Overseeing the transition of responsibilities amongst team members, while working with ownership and the GM to restructure management responsibilities, goals, and objectives.• Beverage Manager: Responsible for all elements of beverage and bar operations. Rebuilt the entire system for inventory and per period reporting. Solely responsible for ordering, menu creation, vendor relationships, in addition to hiring, training, SOP’s and bar upkeep. Managed liquor costs with menu development, consistency, operating standards, and controlling waste. Ensuring the highest guest experience at the bar, while strengthening repeat business from regular guests.• Front Desk Manager: Rebuilt the entire Front Desk team from the ground up, bringing it from the weakest part of the team, to one of the strongest aspects of the restaurant. Increased positive yelp reviews while almost eliminating negative reviews regarding hosts and front desk experiences. Interviewed, hired, and trained all new staff, ensuring every aspect of the guest experience was exceptional from the front door to the time the guest was greeted at the table. Responsible for scheduling, rewriting manuals, implementing daily objectives and side work. • General Cashier: Responsible for all the restaurant’s cash on hand, bank deposits and reporting of the same. Created an entirely new system for tip tracking, pooling, and distribution reporting. Responsible for all electronic and cash payments to all tipped employees, including support staff.

Working as a part of the FOH management team for a high volume, fine dining steakhouse recognized as a local staple of the Long Beach community since 1984. 555 is renowned for its prime cuts, dry aging program and exceptional service. Overseeing operations for a $10 million + revenue restaurant. Regularly accommodating high volumes of 400+ guests on a typical Friday or Saturday night. Individually responsible for the following.• Server Manager: Responsible for a team of 25 servers with respect to everything from Interviewing, hiring, training, scheduling, execution, and social media reviews. Working closely with servers to strengthen service and improve guest interactions.• Front Desk Manager: Responsible for all things Welcoming and Front Desk, including interviewing, hiring, staffing, scheduling to budget, training, and discipline of hosts. Business flow management and reservations oversight. Private dining preparation, convention and event planning. Special requests and accommodations, as well as all tangible aspects of our guest’s first impression and experience. • Safety Manager: Responsible for both front and back of house. Monitoring and upholding safety guidelines, goals, company agendas and compliance with guest and crew incidents. Boasting a streak of 200+ days accident free• Communications Manager: Responsible for crewmember communications and weekly broadcasts communicating ongoing changes, company updates, product changes, positive recognitions etc.

Restaurant ManagerWorking for a small restaurant group located in Denver CO. as a Front of House Manager since the inception of its second location. Participating in every aspect of management for restaurants grossing between $4-6 Million + in revenue. Building experience in high volume restaurants and wineries with an upscale casual environment. Regularly accommodating 500+ guests in an evening. • Angelo’s Taverna: Littleton & Denver CO.Beginning my tenure at the second location of the company’s first concept, Angelo’s Taverna. An upscale casual, full-service restaurant specializing in homemade pastas, seafood, oysters and an emphasis on wine and house made lemon cello. • Carboy Winery: Littleton, Denver & Breckenridge CO.Working in tandem with Angelo’s Taverna, Carboy Winery Littleton was the first inception of the Carboy brand. Sourcing grapes and juices from the West Coast and Europe, often producing wines from grape to glass. Offering in house hospitality along with a “Case Club” program, Carboy boasts the fastest growing winery in Colorado with 4 locations including a vineyard on the western slopes of the Rocky Mountains. • Logan Street Restaurant: Denver CO.Acting as the Marketing and P.R. Manager, I was able to participate in the launch of a Mediterranean concept, Logan Street Restaurant. I helped to implement marketing and P.R. campaigns to drive revenue and repeat business. Acting as Liaison to the Carboy Winery Brand and maintaining professional relationships in the local community.• Ivy on 7th: Denver CO.Acting as an Interim manager immediately after the first Covid shutdown. I was able to gain experience in a full-service, breakfast and brunch restaurant with an emphasis on private events. Helping to write service standards, workflow delegation and operating expectations. Regularly accommodating after hours Private Events for private parties and wine dinners. Assisting with building a customer base within the community in which we served.