• Oversaw a diverse staff of 25 employees, fostering a collaborative work environment.• Revamped events packages and implemented advertising strategies, resulting in a 50% increase in event bookings.• Managed projects including kitchen renovation and developed a hospitality handbook for clients.

• Supervised food and beverage staff, ensuring menu priorities, promotions, and events were communicated effectively.• Managed team performance through feedback, recognition, coaching, and disciplinary actions.• Updated POS system for all food and beverage items promptly.• Oversaw inventory management by ordering appropriate stock levels and redesigned menu and wine pairing list for increased profits.

• Learn all aspects of Fine Dining service• Implementation of all NJ State Regulations pertaining to COVID-19 restrictions• Ensure that steps of service are carried out in accordance with established policy• Handle customer complaints to ensure a positive guest experience• Assist in training and evaluating all dining room personnel including our wine tasting and food pairings program• Able to adapt in difficult situations, solve problems and make decisions quickly to ensure full customer recovery• Work closely with event coordinator to effectively manage all day of Wedding and Special Event vendors• Oversee food and beverage service, client needs and special requests for Wedding and Special Events• Organize and manage all maintenance and general upkeep for the property including AVequipment and training

• Managed and supervised a team of 25 staff members including managers, wait and barstaff, kitchen, and back-of-house• Developed locally sourced Bar and Wine menu for Jack’s by creating and maintaining partnerships with local distilleries, breweries and vineyards• Created and implemented area outreach program with local apartment communities and the NY Waterway to increase Jack’s presence in the market and boost revenue• Developed and implemented food and drink menus for Holidays and Special Events• Worked closely with Union delegates to ensure compliance and prompt resolution of issues• Effectively created and managed online review response program• Interviewed, hired and trained new team members as necessary• Reduced ticket time, improved quality and consistency of product by working closely withthe kitchen expediter and chef