• Directed the team and day-to-day operation, which included all aspects of the guest experience, cake production, brand and merchandise presentation, local marketing work environment, P&L management and inventory control.• Opened second company owned bakery in San Diego Market. Managed in five different bakeries in the market prior to construction completion.• Screened and interviewed applicants utilized CareerPlug.• Managed a team of up to 25 employees. Coordinated special event participation with local businesses, schools, and other community organizers. • Identified qualified candidates through our ATS.• Managed all controllable expenses, including labor, COGS, maintenance and supplies. • Performed administrative functions, including payroll processing, sales, labor and product inventory reporting, and basic accounting procedures. • Lead community outreach to increase brand awareness in the local market and responds to external requests for contributions. • Created and communicated weekly sales productivity goals, cake production plan and team schedule.• Set inventory levels based on production demand and sales forecast, monitors stock levels, processes weekly supply order sand conducts monthly inventory.

• Managed day-to-day operations for FOH including but not limited to: introducing draft and bottle beer menu changes, hiring and scheduling FOH employees, and updating social media accounts.• Identified qualified candidates through our ATS.• Screened and interviewed applicants that applied through Taleo.• Helped with employer branding through Instagram to attract talent.• Planned and directed multiple beer festivals with an average of 700 customers on-site• Rebranded cocktail area into lounge seating area which increased weekly sales by 10%• Established relationships with independent craft breweries and cideries including Port/The Lost Abbey, 101 Cider, Monkey Paw and Turquoise Barn Cider. Relationships developed have resulted in an increase of $1k of revenue per month of new product offerings at the restaurant.• Developed new processes for wait staff to reduce breakage and silverware loss. Since the introduction of the new methods, breakage and silverware loss have decreased 75%.

• Managed daily operations for both FOH and BOH employees, including but not limited to: enforcing restaurant standards and policies, ensuring a high quality of service and overall guest experience, and managing inventory.• Interviewed and hired for both FOH & BOH personnel.• Created rotating schedule for employees to boost morale.• Implemented forecasting model to improve inventory management capabilities, which led to fewer stock outs on most popular products.• Developed legitimate craft beer program. Educated and trained staff about craft beer space and introduced hundreds of local craft beer products. • Created rotating schedule for employees to boost morale.

• Assisted in the recruitment of over 250 employees with direct responsibilities over the busser/food runner program and retention.• Essential part of opening team for the largest seated restaurant in southern California. Developed busser training manual and closing procedures for managers. • Negotiated competitive contracts with pest control, valet services, and landscaping maintenance companies.• Managed 60+ employees daily and conducted all nightly reports and audit to ensure accuracy of daily sales revenue.

• Rebranded venue: changed uniforms, wine list, and food & drink menu bringing down pour cost by 10%; changed happy hour into a midweek reverse happy hour increasing sales on Sunday through Thursday by 124%, 61%, 8%, 86%, and 61%, respectively• Created weekly schedules, conducted monthly inventories, directed general bar operations, created standard operating procedures, and maintained a sufficient labor budget• Served as “Manager on Duty” for all Food and Beverage outlets including Room Service, Culinary, and the Pool (~120 team members) while concurrently managing The Study