Overseeing all operational aspects of acclaimed chef Paul Virant’s two suburban Chicago restaurants, Vistro Prime & Petite Vie

Overseeing all aspects of operation for Chef Paul Virant’s neighborhood steakhouse. Areas of responsibility include:Collaborating with ownership and leadership team to execute restaurant vision Scheduling staff Hiring and firing Daily audits of labor and p-mix on TOAST pos Food and beverage menu development with chef and wine director Purchasing liquor and beer for the restaurant’s beverage program Executing biweekly payroll for 40+ employees Overseeing opening/closing procedures at the restaurant Developing new SOPs for the success of the operation Assisting guests when issues arise Guiding guests with food and beverage selections Running the daily pre-shift meeting Maintaining RESY system Leading weekly management meetings Training staff about operations, food, and beverage Responding to guest feedback on behalf of the restaurant Organizing and executing all private dine events and BEOsDrastic improvement in guest satisfaction and profitability during tenure

Overseeing operations for Chef Paul Virant’s suburban restaurants, Vie in Western Springs and Vistro Prime in HinsdaleMajor responsibilities include payroll, human resources, event coordination, beverage consulting, scheduling staff, hiring/firing, invoicing/accounts payable/P&L, running management meetings, managing guest relations, ordering product, and overseeing service at the restaurants

Managing 350+ seat restaurant with 5 private dining spaces. Daily collaborating with Ownership, the Private Dining Director, Business Manager and Chef to ensure guest satisfactionManaging and educating staff of 50 plus employeesMenu development and feedback with the Chef to ensure highest quality guest experienceOverseeing the restaurant’s beverage program including liquor/beer/wine selection, inventory, ordering of new product, menu development, structural organization, and developing standard operating proceduresDeveloping the restaurant’s signature cocktails including a rotating cocktail of the day for happy hourWorking the floor during dining shifts as the sommelier available to help guests in search of a specific beverageTraining staff on new beverage menu itemsOrganizing outside industry experts to speak to staff about liquor, beer, and wineStructuring the Private Dining alcoholic beverage packages with the Private Dining ManagerWorking the expediting pass in the kitchenAssisting staff as well as guests with informed knowledge of available beverage selectionsResponding to guest’s needs and staff concerns in a professional manner Overseeing all aspects of staffing including the hiring and firing processMulti-tasking to accomplish day-to-day operations in an effective mannerAdvancing and improving company policies and procedures and developing new S.O.PsMaintaining LBW costs as low as 19%Overseeing liquor invoice registration Managing declining balance for Liquor, Beer, and WineOrdering FOH supplies for the restaurant through Sysco/other distributors Updating pricing and menu items on the ALOHA POS systemOverseeing restaurant’s opening and closing procedures

Managing 149 person restaurant and bar space as well as 100+ customer/day sub sandwich shopCollaborating with the General Manager and Chef to ensure guest satisfactionOverseeing and educating staff of 30 plus employeesHelping create food and beverage menus for the restaurant’s daily operations as well as special eventsTraining staff about restaurant’s wine selection and beverage serviceTeaching proper points of service for food and beverageUpdating seasonal menus for the restaurantResponding to guest’s needs and issues in a professional mannerPartaking in monthly inventory to maintain exceptional costs for the restaurant businessConducting interviews of potential staff membersInvolved in hiring and firing processMulti-tasking to accomplish day-to-day operations in an effective mannerAdvancing and improving company policies and proceduresOverseeing liquor invoice registration

Overseeing four department operation including 95 seat scratch kitchen restaurant, espresso-based 30 seat coffee shop, hotel 144 room in-room-dining program, and 60 seat barCollaborating with the General Manager and kitchen staff to ensure incredible guest experience at 4-star rated Forbes HotelEnsuring excellent customer service by managing and educating staff of 30 plus employeesConsulting with Chef/Owner and management staff to create food and beverage menus for the restaurant’s daily operations as well as special eventsAssisting the Head Sommelier in making selections for the Wine Spectator award winning wine programWorking the restaurant floor as 1 of 2 sommeliers to assist guests in beverage selection Working side-by-side with Chef/Owner in hosting Italian Table regional wine dinners explaining each food course, wine and regional particularities Responding to guest’s needs and issues in a professional mannerOrdering both food product and liquor for the four operations.Collaboration with various departments of the hotel (human resources, accounting, engineering, housekeeping, and sales) to ensure highest standard of professional operationsConducting interviews of potential staff membersInvolved in hiring and firing processMulti-tasking to accomplish day-to-day operations in an effective mannerHelping advance and improve company policies and proceduresWorking effectively and in an organized way to ensure sales results and productivity

Responsible for helping execute the overall vision of the restaurant and ensure its successCollaborating with the General Manager and Executive Chef to provide excellent dining experienceParticipating in hiring and firing as well as staff schedulingOverseeing restaurant service during lunch and dinner shifts at a 130-seat Italian restaurantAssuring excellent dining experience for guests by managing staff including servers, bartenders, hostesses, busser, and food runnersConsulting guests about their dining experienceOperating the expediting station including garnishing dishes and delivering them to tables Responding to guest’s needs and issues as they ariseOrganizing the restaurant’s beverage selection including beer, wine, cocktailsWeekly collaboration with distribution representatives to order high quality wines, beers, and spirits for the restaurant menuProviding excellent tableside service for guests by sharing knowledge of menu itemsCreating alcoholic drinks for restaurant patrons

Providing excellent tableside service for guests by sharing knowledge of menu itemsCreating unique alcoholic beverages for restaurant patrons Collaborating with the Bar Manager to develop seasonal cocktails