Transition from Wine Warehouse to Breakthru Beverage California

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Operational support for reopening post pandemic lock down and restoration from structure fire. Manage construction and recruiting for rebuild, reopen, relaunch.

Contracted to enhance and manage food & beverage operations of a new brewing company who set roots in Rancho Santa Margarita with aspirations to open a second location in namesake town. Responsibilities included the successful launch of a new location in namesake town from concept through first year anniversary and everything in between. Items included; Construction Management and Design, Health Code Compliance, Vendor Relations, Community Engagement, HR policy and procedure, Recruiting and On-boarding, POS sourcing and installation, Audio Visual installation, Marketing Strategy, General Management of day to day operations for the two tap rooms. Establish relationships in two communities through consistency in service, communal outreach events, chamber of commerce meetings, hosted events, and various marketing strategies. Some additional responsibilities included, Company HR Management, Payroll, Social Media Management, Reputation and Brand Management, Event Sales/Planning, and Preventative Maintenance Programming.

The role coming aboard was to oversee 3 locations of two different brands within California and Arizona and enable the Company to open new locations in Santa Clarita, CA; Playa Vista CA; and Denver CO. Responsibilities included hitting target revenue projections during new store openings, assisting with new store openings, wine training, labor and COGS management, leadership development, event management, marketing, P&L management, and HR practices. Developed new Manager "Bonus" Program for Company still in play. Manage Prime Cost, labor projections and staff retention. Recruit, train and develop Restaurant Managers.

Supervise operations for both Nick's and South of Nick's locations in San Clemente, CA.

Develop the first concept in the brand and maintain a position as one of the best in the industry. Bring a fresh new look on Mexican cuisine that is matched by quality products and service that is memorable and lasting. Challenge the future leaders of the company and develop them for a sustainable tomorrow. Create a positive and safe work environment that translates into happier guests, loyal associates, and a more positive dining experience.

The lead manager in a fast paced food service environment. Working as a team with a display kitchen and a polished atmosphere. We strive to provide more than just a meal but a dining experience. All associates are industry professionals and are passionate about their roles. All individuals are held to a higher standard as we aspire to become the best in the industry. Focusing on consistency with all elements as a growing company building it's brand.

Interim General Manager of Nick's Laguna Beach while the company launched new location in San Clemente, CA.

Guest satisfaction, creating attachments with new and repeat guests, conflict resolution, handling guest complaints, follow up on guest concerns.Create and manage associate schedules, labor and sales forecasting. Implement new and maintain current ideas or systems, payroll, recruitment, training and coaching. Completed Train the Trainer courses. Maintain clean, safe, and functional environment. Recognition of top performers through Montage Masters program and yearly evaluations. Received this prestigious award on two separate quarters during my employment. Control of inventories, food cost, and labor for maximum efficiency and profitability. Community outreach and volunteer services.Generating reports and tracking business performance, programming menus and employees into current software.First level certified sommelier through Master Court of Sommeliers. Develop and execute training classes for restaurant staff to improve knowledge of wine and spirits. During my employment I worked as The Loft Restaurant Manager (3 meal restaurant), Mosaic Bar and Grille Manager (poolside restaurant), and In-Room Dining Manager.

Seasonal Lifeguard for the beaches from San Clemente, Doheny, Crystal Cove, and Huntington Beach. Assigned to tower shifts, vehicle operations, and dispatch communications. Performed numerous and dynamic rescues, administered first aid, and participated in event safety for a local triathlon.

Started as a delivery driver and in 6 months was lead cashier. Responsible for managing all cash transactions and supervising cooks and drivers and all customer orders. Closing of restaurant and making nightly deposits. Promoted to manager and handled product ordering, employee scheduling, and opening and closing of restaurant daily.

Started as servers assistant and a couple months later became a server. A year later was given opportunity to bartend part time. I also participated in catering for Holidays and Private Events. Responsible for customer service and cash handling. Opening restaurant and closing making cash deposits.