* Create an environment to develop youth deserving a second chance* Set programs to provide working experience in both FOH (Front Of House) & BOH (Back Of House) positions* Provide expert experience within Restaurant Industry standards & practices * Update private events menu & offerings to increase sales* Support Youth team building programs including overnight trips * Acknowledged youth accomplishments & providing pathways to support youth goals* Lead Youth Staff in Old Skool Cafe 2022 Annual Gala, raising donations for future Cohorts

* Assist owners in the development & organization of a newly established restaurant group* Develop strategic plans for budgeting, training, marketing, and staffing * Responsible for driving strong financial performance for the health of the restaurants by ensuring each restaurant meets and exceeds budgeted financial goals.* Train, oversee, motivate, and inspire management teams* Instill in each restaurant management team an expectation to maintain high standards in all areas of service, security, safety, cleanliness, and sanitation* Facilitate annual performance reviews of all management staff and ensure that performance reviews of all hourly employees are completed yearly* Monitor trends in all areas and proactively report and analyze data* Search for ways to continually improve the guest experience and build a loyal customer base

At Kollage, we keep in mind that being humble, honest and hungry is the key to success. A business needs to set up expectations & provide a culture that is customer experience focused. Goals are accomplished through staff training & development. A staff that is well trained & supported creates a winning team. The moment a guest walks through the front door it is show time. Every interaction is an opportunity to drive sales & provide the optimal experience.

* Provides leadership and direction for all levels of employees* Develop progressive training program * Manage operations and finances of business* Oversee Food and Beverage program* Recruits new talent utilizing their strengths and abilities* Drive development of employees to ensure quality of service is maintained* Utilize vendor partnership to create solutions and to control costs* Maintain inventory counts and accountability* Work closely with owner to execute the vision for the company

* Successfully negotiate contracts & leases for best prices and service* Utilize P&L to forecast sales, budgets & labor* Multi Tear Marketing Program to solicit new business * Created catering program to generate revenue during slow season * Experience managing multiple dining events simultaneously in several locations within a single location and off-site catering * Created Events Program to increased revenue in 2018 to $500,000+ * Tripled bar sales within 6 months through promotions & lowered costs by 4%

* Meet a qualified lead target by acting as the first point-of-contact for prospects.* Manage and maintain a pipeline of prospects.* Follow up on all warm leads and conference/convention attendee lists.* Process inbound orders as needed.* Ensure the provision of timely, effective, two-way communication with sales team.* Provide a weekly activity report to management.* Develop a superior customer service relationship with prospects and customers.* Provide Print Solutions, Kitting/Fulfillment, Media Replication and Mail Services.* Specializing in Trade-show Marketing, Branding and special projects.

• Schedule appointments & customizing sales tactics for over 90 accounts • Submit orders, schedule deliveries & created call route to maximize efforts • Kept up to date records invoices to prevent late payment• Increase sales nearly 20% ($1.2 to $1.44 Million) within territory through new accounts & existing • Utilize experience to create cocktails & menus to increase sales goals • Created a reward program within the territory offering classic cocktail training and menu development to owners, managers and staff to promote products

• Conduct Management training & development throughout the west coast territory • Co-develop cocktail menu for entire company & established standards of service• Trained over 500 staff members on company policies, product specifications & procedures• Successfully managed day to day operations in multiple Bay Area locations with sales ranging from $4.2 to 10 million• Lead teams of 40 to 120 employees in a single shift

• The development and implementation of the strategic plan and vision for the beverage department operations, fiscal budgets, and marketing strategies to produce both short and long term profitability.• Maintains proper beverage service procedures in accordance with Beverage departmental standards.• Provide leadership and direction in the execution and measurement of guest service standards within beverage operations to ensure continued growth and profitability. • Reviews/analyzes beverage costs, maintains cost control through efficient management of products, inventory and warehouse ordering, and identifies and implements cost cutting measures and initiatives.• Develop new techniques of service towards maximum guest satisfaction at minimum operating costs.• Drive profits, manage labor and control costs.• Maintain complete knowledge of: all liquor brands.• Create Manage and develop wine program.• Take an active role with Corporate beverage program and vendors.• Ensure all policies, procedures and practices are consistent with the company’s core service standards and brand attributes.• Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff and personnel.• Develop and maintain effective communications between all operating departments.• Review POS pricing / maintenance issues to ensure proper check handling procedures followed.• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and maintain positive guest relations at all times.• Resolve guest complaints, ensuring guest satisfaction.• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.• Establish par levels for supplies, liquor, beer, wine and equipment, completing requisitions.