Conceptualized, built, and completed the construction of Daps restaurant, a wildly successful, counter-service breakfast restaurantOnboarded and managed a team of 10+ front of house and back of house employees Built strong relationships with local purveyors, farmers, distributors, sales representatives, and other restaurants through careful and effective communicationResponsible for all creative direction which included branding, merchandise, and restaurant designSpearheaded collaborations with other restaurants, local and non-local, to benefit community-minded organizations and non-profitsExecuted all ordering and purchasing for front of house Implemented systems to create a highly efficient service executed by all employees

Assisted with the assembly and construction of the distillery alongside the two ownersExecuted the formulation and distillation for all spirits including the award winning, Jimmy Red Corn Southern Revival BourbonCo-developed, improved, and supported all spirit product development in the portfolio, alongside the ownersResponsible for managing the production and aging of all spirits including blending, distillation, packaging and pallet assembling for shippingRepresented the company at various industry-related events, distributor sales shows, as well as liquor store tastings throughout South CarolinaManaged the tasting room and gave all tours of the distillery to patrons that visitedOversaw and increased direct sales from initial point of sale through thoughtful delivery and presentation

Managed four separate concepts, including minibar by Jose Andres, of the 50+ restaurants in Think Food GroupHandled patron reservations for the highly sought after, minibar, with an extensive waitlistHelped the human resources department build and implement a welcome packet for all employees that was used at all restaurant locations in the groupWorked as a liaison between both front and back of house teams during and after serviceAttended the James Beard Awards alongside Jose Andres, as a manager, and the rest of the minibar team when he accepted his award for Outstanding Chef in 2011

Managed four separate concepts, including minibar by Jose Andres, of the 50+ restaurants in Think Food GroupHandled patron reservations for the highly sought after, minibar, with an extensive waitlistHelped the human resources department build and implement a welcome packet for all employees that was used at all restaurant locations in the groupWorked as a liaison between both front and back of house teams during and after serviceAttended the James Beard Awards alongside Jose Andres, as a manager, and the rest of the minibar team when he accepted his award for Outstanding Chef in 2011

Managed four separate concepts, including minibar by Jose Andres, of the 50+ restaurants in Think Food GroupHandled patron reservations for the highly sought after, minibar, with an extensive waitlistHelped the human resources department build and implement a welcome packet for all employees that was used at all restaurant locations in the groupWorked as a liaison between both front and back of house teams during and after serviceAttended the James Beard Awards alongside Jose Andres, as a manager, and the rest of the minibar team when he accepted his award for Outstanding Chef in 2011