As Director of Restaurant Operations at Trutmann, I played a key role in launching and managing various restaurant projects, focusing on achieving success from the beginning through sustained operational excellence.Highlights:1. Directed the opening of multiple restaurant projects, managing everything from concept development to the operational setup and grand opening. 2. Developed and carried out detailed strategic plans that aligned with business goals, fostering growth and market leadership. 3. Implemented innovative operational practices and efficiency enhancements that significantly reduced costs while improving service quality. 4. Initiated efforts to improve the dining experience, guaranteeing that each restaurant project delivered top-notch service, atmosphere, and culinary quality. 5. Promoted a culture of leadership, excellence, and empowerment within restaurant teams. My tenure at Trutmann Hospitality was marked by a steadfast commitment to operational excellence, strategic innovation, and enhancing the dining experience. Leading with a focus on precision and passion, I have guided projects to notable success in the competitive restaurant industry.

As the Operations Director at Officina 1397, (I Sodi, Buvette NYC, Via Carota, Bar Pisellino, The Commerce Inn.), my role was primarily focused on strategic planning for the company's growth. I dedicated my efforts to understanding the unique culture of the company and the vision of the owners, which guided my approach to setting actionable goals. Alongside this strategic focus, I managed the project for the new opening of I Sodi restaurant, showcasing my ability to align high-level strategy with practical project management.Highlights:1. Quickly grasped the essence of Officina 1397's culture and the owners' vision, facilitating the development of a strategic plan tailored for quality and growth.2. Established clear short-term and long-term objectives, aligning them with the company's overall direction and ensuring a roadmap for future success.3. Successfully balanced the need for strategic oversight with hands-on project management for the I Sodi restaurant opening, demonstrating versatility in both planning and implementation.

As the Project Manager for I Sodi’s new location at 314 Bleecker, I was responsible for overseeing the entire construction and design process. This role involved working closely with architects and designers to create a space that embodies the essence of Tuscan dining, reflecting I Sodi’s commitment to authenticity and elegance.Highlights:1. Successfully managed the construction and design project, ensuring completion within budget and timeline constraints.2. Collaborated effectively with cross-functional teams to translate I Sodi’s vision into a tangible, inviting space.3. Enhanced the dining experience through thoughtful design elements, contributing to the restaurant’s reputation as a premier Italian dining destination in NYC.

In my role as the Restaurant General Manager at Cecconi’s Barcelona, I oversaw the day-to-day operations of this esteemed Italian restaurant. My responsibilities included team management, customer service excellence, and maintaining the high standards of the Cecconi’s brand, part of the Soho House group.Highlights:1. Led a team dedicated to delivering exceptional service, resulting in high customer satisfaction and repeat business.2. Maintained operational excellence in a high-paced, upscale dining environment, ensuring consistent quality and service.3. Fostered a culture of excellence and continuous improvement, contributing to Cecconi’s Barcelona’s status as a culinary highlight in the city.

In my role as General Manager at Rosarito and Shelter, I led the operations of two restaurant locations, focusing on financial health, smooth operations, and excellent guest experiences. Here are some key aspects of my work:Highlights:1. Managed budgets carefully and developed strategies to improve the restaurants' profits. This involved analyzing financial reports and finding smart ways to reduce costs while boosting income.2. I was in charge of the day-to-day operations, introducing changes that increased revenue and higher satisfaction levels.3. I made sure the restaurants followed all company policies and met strict food safety standards through regular audits. 4. I took a lead role in hiring, training, and guiding our management team, helping them grow professionally.