Human Resources ManagementLeading the HR department, overseeing recruitment, hiring, and onboarding processes.Developing and implementing HR policies and procedures.Managing employee relations, including conflict resolution, disciplinary actions, and investigations.Creating, implementing, and overseeing employee training and development programs.Ensuring compliance with labor laws and regulations.Handling payroll and benefits, execution and administration.Monitoring and reporting on KPIs to track project HR performance.Developing and maintaining effective communication channels within the organization.Project ManagementManaging the creation and organization of COGS data for restaurant locations, including creating a systems for future use.Creation, implementation, and management of inventory management system.Development, implementation, and continuous improvement of all SOPs for team and administrative operations.Strategizing with owners and other leadership on expansion strategies with an emphasis on employees and culture.Leading and managing all special projects as assigned by the owners.Providing direct support to the leadership team in administrative tasks.Identifying opportunities for operational improvements and implementation of solutions.

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Collaboration with clients to educate, advise, and influence them on profit maximization, cultural development, change management, and growth strategy.Conducting root cause analysis for continuous improvement efforts.Analyzing processes and outcomes and reviewing efficiency and accuracy, to recommend action for establishing structure, consistency, and productivity.Definition of strategic vision and solutions that competitively position companies for business challenges now and later.Coaching business owners to increase revenue, decrease costs, and improve company culture, using industry-standard KPIs.

Conduct comprehensive assessments of restaurant operations, including front-of-house and back-of-house processes, to identify areas for improvement and optimization.Collaborate with chefs and kitchen staff to design and refine menus, focusing on enhancing culinary offerings, cost control, and alignment with market trends.Analyze financial statements and performance metrics to identify opportunities for cost reduction, revenue enhancement, and profitability improvement.Development of training programs for restaurant staff, including service techniques, guest service skills, and operational best practices.Working with owners on marketing and promotional strategies to increase brand awareness, attract new customers, and drive sales growth.Evaluate and improve guest service practices to enhance guest satisfaction, address feedback, and build a positive dining experience.Ensure compliance with health and safety regulations, industry standards, and company policies through audit and inspection.Streamline operational procedures and workflows to enhance efficiency, reduce waste, and improve overall restaurant performance.

Wrote business plan with projections for a three-concept business model, including two restaurants and an event space.Developed business concepts through personal vision of service and culture.Planned and handled project management of the building and construction of the restaurant projects. Including handling all city and county permitting.Arrangement for maintenance and repairs of equipment and services, and implementation of a preventative maintenance plan for the building, facility, and grounds.Wrote food and beverage menus in collaboration with chef and bar consultants, and established vendor relationships for purchasing.Completed pre-open health department inspection.Team selection through the determination of staffing needs, writing of job descriptions and payscales, writing training materials, interviewing and selection, hiring and onboarding, and initial training of 40 team members.Set up all POS systems backend.Bookkeeping through QuickBooks for all projects.Pricing and depreciation of all assets to package asset sale and lease transfer.brokered sale of the business.

Maintained operations by monitoring and creating structure around productivity, quality and consistency, and service standards.Recruiting, selection, training, scheduling, coaching, and disciplining of staff; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.Established a safe and healthy environment by establishing, following, and enforcing sanitation standards and procedures; and complying with health and legal regulations.Arrangement for maintenance and repairs of equipment and services, and implementation of a preventative maintenance plan for the building, facility, and grounds.Optimized guest relationships through in-person dealings, as well as correspondence through online reviews, email, and other communication inlets.

Consulting on operations of three restaurants and and brewery, through hands-on leadership of 16 management-level staff and general oversight of 105 other team members, while also working toward long-term business goals.Analysis of all aspects of the business using various methods and reporting tools available (Daily sales reports, guest insights, labor, and food cost tools, etc.), and then using the data and personal observations to coach the team and re-establish goals.Development and execution of initiatives to achieve and beat the company's desired sales and profitability targets, including P&L responsibility and budget implementation.Improvement of strategic processes for quality and consistency of product through the establishment of new policies and procedures, and training materials.Spearheaded recruitment, selection, and training processes for all locations. As well as conducting performance appraisals, and any necessary disciplinary action.Accountability for planning, organizing, and directing all guest services, food and beverage systems, and development processes to achieve optimal guest satisfaction.Arrangements for maintenance and repairs of equipment and services, as well as preventative maintenance planning for the building, facility, and grounds.

Creation of concept through personal vision of culture and service, as well as menu collaboration including food and beverage selection with personal mentor Chef Cat Cora.Establishment of brand identity, writing and implementation of service standards for quality and consistency, and team motivation to cultivate an optimal guest experience. Team selection and training by determining staffing needs, writing job descriptions and determining payscales, writing training materials, interviewing and selection, hiring and onboarding, and initial and ongoing training. Execution of payroll, as well as all legal, and other human resources paperwork.Management of financial performance through effective control of expenses and the development, analysis, and implementation of budgets, sales plans, and forecasts.Arrangement for maintenance and repairs of equipment and services, and implementation of a preventative maintenance plan for the building, facility, and grounds.Optimizing guest relationships through in-person dealings, as well as correspondence through online reviews, email, and other communication inlets.Membership in the local Chamber of Commerce as a company representative, while also holding a seat on the Ambassador council; community relations and networking, including charitable contribution and volunteer work.Led operations of three restaurants, through hands-on leadership of 12 management-level staff and general oversight of 80 other team members, while also working toward long-term business goals. Headed up three new location openings.

Leading operations of restaurant.Met financial objectives by preparing forecasts and budgets, analyzing variances, and initiating corrective actions as needed.Controlled purchases and inventory by negotiating pricing and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and analyzing variances.Maintained operations by implementing training programs, policies, and operating procedures. Monitored productivity, quality and consistency, and service standards.Ensured guest satisfaction by monitoring, evaluating, and auditing food and beverage offerings, and initiating improvements.Recruiting, selection, training, scheduling, coaching, and disciplining of management and other staff; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.Established a safe and healthy environment by establishing, following, and enforcing sanitation standards and procedures; and complying with health and legal regulations.Headed up one new location opening in Santa Barbara.

Assisted in a new location opening in Hollywood, Los Angeles, CA in August 2014, through training and ongoing support of team members.Oversaw team members on shift, to ensure a high standard of guest service and operational efficiency.Provided exceptional service to guests, resolved complaints, and ensured a positive experience by addressing issues promptly and professionally.Maintained floor operations in dining sections, ensuring company policies and procedures adherence.Training new employees on company protocols, customer service standards, and safety procedures fostered a productive and knowledgeable team.Prepared daily reports on sales, employee performance, and customer feedback, providing insights and for upper management.

Oversee daily bar operations, including inventory management, ordering, and supplier relations to ensure stock levels are optimized.Train and manage bartenders and support staff, fostering a positive work environment focused on teamwork and guest service excellence.Maintain high standards of guest service by engaging with patrons, addressing concerns, and creating an inviting and friendly atmosphere.Ensure adherence to all local, state, and federal regulations regarding alcohol service, health, and safety.Monitor sales, and implement strategies to optimize profitability and reduce costs.

Conceptualized, organized, and executed music events, including concerts and local music showcases, ensuring seamless operations from start to finish.Identified, negotiated with, and secured bookings for local music acts, working closely with artists to align schedules and performance requirements.Developed and executed comprehensive promotional strategies to drive event attendance, leveraging partnerships with local FM radio station X103.9FM and Dirty D for cross-promotion and media coverage.Managed relationships with sponsors, including negotiating terms and ensuring their visibility and engagement during events.Coordinated all logistical aspects of events, including venue selection, stage setup, sound and lighting arrangements, and on-site management.Fostered relationships with local businesses, media outlets, and community organizations to build support and enhance the visibility of events.Developed and managed event budgets, ensuring cost-effectiveness and financial accountability while achieving desired outcomes.Provided exceptional service to attendees and artists, addressing any issues promptly and ensuring a positive experience for all involved.Organized and promoted over 500 events, attracting a large audience, and consistently receiving positive feedback from attendees and performers.