- Key account manager and sales lead for D&E in both Austin and San Antonio. - Develops successful relationships across my established accounts in both markets to promote long term growth.- Demonstrates increase in share and revenue with many top accounts in my universe. - Manages and communicates allocations for top fine wine accounts.- Crafts valuable relationships with top vendors based on wine knowledge, business acumen and professionalism.- Create special events for both trade and consumers to increase brand awareness and drive sales.- Performs training of sales teams to increase wine knowledge with a focus on advanced sales techniques. - Liaises with Trade Development Managers to manage sensitive inventory.- Absorbed all responsibilities of a portion of the furloughed sales team during the pandemic while maintaining my existing workload.

- Partnered on all aspects of the opening including design and build out, managing trades, recruiting, development of all training programs, purchasing, marketing/PR and creation of the beverage program. - Personally curated opening wine list, containing over 800 selections that was recognized as a Top - Ten Stand Out Wine List by Eric Asimov of The New York Times.- Managed day to day operations including financial analysis, cost management, business development, client relations, marketing/PR. recruiting, staff training, service direction, private event development and purchasing.

- Involved in many aspects of the opening of Manzanilla including build out, design, recruiting, staff training, purchasing and development of the beverage program.- Responsible for all day to day operations including sales forecasting, cost management, business development, client relations, marketing/PR, recruiting, staff training and service direction.- Created the wine program that was named a Top 100 Restaurant Wine List by Wine Enthusiast.

- Oversaw the front of house staff of 50 including managers and maitre d’s.- Responsible for hiring, training and all employee schedules. - Introduced the first cocktail program and created a seasonally rotating selection of specialty cocktails. - Managed bar including staffing, purchasing and inventory and significantly reducing liquor costs.- Member of the Sommelier team providing only the highest level of service to guests, working with a list of over 800 selections.- Integral part of the opening team for Chef Afred Portale’s Gotham Steak at the Fontainebleau Hotel, Miami Beach. Supervised hiring and conducted staff training. Developed wine and cocktail lists. Monitored management and staff for four months post-opening.

Participated in all aspects of the relocation and opening of Tocqueville including training, purchasing, marketing and development of the beverage programDirectly oversaw day to day operations along with all execution of private events.Responsible for the beverage program including a 250 selection wine listConsulted on the opening of their sister restaurant, 15 East, including staffing, training, purchasing and the development of the wine list.

- Responsible for the management of Mesa Grill NYC, Bolo, Mesa Grill Las Vegas and Bar Americain NYC. - Opened Mesa Grill Las Vegas and Bar Americain NYC. - Oversight on the wine programs of the above restaurants.