Oversee the operation of all Food & Beverage at The Graduate NY. I create plans to strategically lead the staff to success by maintaining and implementing service standards and promoting the company's culture and sales. Collaborating with all departments to exceed company and guest satisfaction. Creating activations to increase revenue.Maintaining food, beverage, and labor costs.Assisting the sales team with development and event operations.Working closely with the Director of F & B and Human Resources in driving corporate objectives; collaborating and delegating duties to the team as needed to guarantee a successful operation.

Developed and implemented protocols, re-opening plans, and processes to ensure the FOH team's success in re-opening.• Oversee daily housekeeping operations. Assist with tenants's requests and tasks. Implement a strategy to reduce requests in the queue from22 to 10 minutes by communicating with the team, providing accurate information, and keeping track of processes.• Developed policy and procedures for hotel operations as a Re-Opening Operations Manager by coordinating with the General Manager andthe Director of Operations to create SOPs for FOH, BOH, and management.

• Responsible for greeting every guest upon arrival• Prepare documents and keys required for registration• Register arriving guests and assign rooms• Process guests' departures, calculate charges, and receive payments• Make, confirm, cancel, and change reservations• Promptly and courteously attend to telephone calls and text messages, directing asappropriate• Provide information on hotel facilities and services• Concierge services including booking activities, dining reservations, and transport• Provide detailed information about points of interest in the area• Arrange services required for guests with special needs• Ensure special guest requests are efficient.

- Manage associates- Scheduling- Food prep inspection - Guest relations- Training associates

• Proficiently managed guests inquiries, ensuring exceptional customer service satisfaction.• Conducted daily night audits meticulously, maintaining precise records and enhancing financial accuracy.• Increased top-line revenue by 4% by reconciling all open accounts and maintaining no-show accuracy.• Collaborated with housekeeping to ensure precise house status, balancing the house, and increased revenue by 7%.

-Coordinate daily Front of the House and Back of the House restaurant operations-Deliver superior service and maximize customer satisfaction-Respond efficiently and accurately to customer complaints-Regularly review product quality and research new vendors-Organize and supervise shifts-Appraise staff performance and provide feedback to improve productivity-Estimate future needs for goods, and restaurant supplies -Ensure compliance with sanitation and safety regulations-Control operational costs and identify measures to cut waste-Create detailed reports on weekly, monthly and annual revenues and expenses-Promote the brand in the local community and creating events-Train new and current employees on proper service practices-Implement policies and protocols that will maintain future restaurant operations

• Oversee preparation and production of all types of cuisine.• Manage daily kitchen operations with staff members to develop recipes and menus.• prepare, cook, garnish, and present food to customers. • Analyze recipes to assign menu prices, depending on labor, raw materials, and overhead costs• interview, hire, train, and direct staff for special events.• Collaborate with customers to create menus for special events based on customer desires and feasibility.• Ensure that the quality and quantity of raw materials are maintained.

• Collaborate with executive chef/kitchen staff to prepare food according to pre-determined recipes and personal experience to meet customer expectations. • Help formulate recipes and develop menus.