Company rebranding, Coordination and overseeing company SM profiles, Lead generation, CRM monitoring, Lead communication quality assurance, Marketing budget & expense control.

Reaching out and contracting Dr. Cuellar with various Medical Groups and Insurances within the service area. Applying, following up, and renewing contracts.

Successful Broken Spanish by Chef Ray Garcia pop-up at Nueu House in Hollywood. Running day-to-day operations at a 120-seat patio space of a co-working membership space. Overseeing the staff and ensuring uninterrupted service flow throughout the night. Welcoming the VIP and celebrity clientele, making them comfortable, and ensuring their excellent experience. Problem-solving any uprising issues, etc.

Running Petite Taqueria and overseeing high-profile catering events at chosen private locations or across the H.wood Group venues. Working closely with General Manager and the Chef to streamline the operations and constantly exceed customer expectations.

Over the course of the three years as a part of the management team for Patina Restaurant Group, I’ve worked with five different GMs overseeing daily operations in three of the PRG restaurants: staffing according to the number of reservations, running pre-shifts, hands-on monitoring the dining room throughout the service, actively resolving guests' complaints, completing opening/closing procedures and daily documentation. Weekly scheduling and staffing. Reconciling labor and submitting payroll. Coordinating and executing a wide range of special events. Menu formatting and allergy focused breakdowns. Building a strong team by recruiting, training, and guiding. Holding inventories, handling restocking and deliveries. Working closely with higher management on analyzing P&L numbers and reconciling labor to ensure all the restaurant sales targets, operational goals and policies are met. Mastered Micros, Avero, OpenTable, Kronos, and ADP.

Overseeing Chef Ray Garcia’s high volume 70 seat casual dining restaurant B.S. Taqueria through closing. Focusing on running smooth daily operations, ensuring guest satisfaction and curating in-house private events. Quickly establishing a strong rapport with guests and staff, fostering a high level of motivation and cooperation. Familiarizing myself with NCR Silver software. Becoming proficient in Resy, Postmates and Caviar systems.

Full feature - 40s period piece shot in multiple Los Angeles locations within 28 days with 500K budget. Managing the film production office with 20 core crew members. Streamlining communication between producers and the team throughout all the departments. Assisting high profile guest actors. Providing administrative support including filing, organizing, scheduling, meeting set up and logistics. Additional responsibilities as a 2nd 2nd Assistant Director: creating dailies, keeping a precise track record of timetables for hourly employees in accordance with the budget and compliance with the labor law and on-site proactive problem-solving. Overseeing 3 production assistants and crafty services.

Overseeing daily operations of Caulfield's Bar and Dining Room, a part of the Boutique Hotel SIXTY, a New York-style 60s themed dinner featuring new American cuisine with a Mediterranean twist from Chef Kristen Woolley (BOA Steakhouse) and an extensive list of craft cocktails. Casual fine dining. Opened for breakfast, lunch, and dinner, including room and pool service. 2 main bars, 1 satellite pool bar, private dining room, and 80-120 seats at the restaurant. Ensuring the highest standards of customer service and low operational costs. Acquiring knowledge of DinerWare, ADP and OpenTable systems.

Membership Club featuring monthly changing menu from star Chef Andrea Cavaliere and executive Chef Michael Magliano, extensive wine list and craft cocktails. 250ppl capacity garden restaurant. Fine dining. Amazing learning and working experience. Micros.

Russian themed restaurant featuring infusing vodkas and authentic russian cuisine. Everything was done to create the most incredible experience for the guests - from colorful staff's dresses to endless amounts of chachkies in every corner. 175 ppl capacity. Extensive menu. Casual fine dining service. Banquet and bottle service.Aloha, OpenTable

Cabaret/ Comedy venue. Usually 2 seatings through the evening. Interesting concept and place in general. I began as a bartender and eventually started to take tables. I realized that I am fast and efficient in providing service, which was needed since there was only an hour window to serve the guests food and drinks and generate sales. Eventually, I started helping the GM to handle ordering and deliveries, training new employees and advising on the financial concerns, customer relations and proactive problem solving.

Opened it. The steaks were amazing. Got me started on learning about wines and pairing them with different dishes.

NY style Deli/Restaurant - lunch spot of Beverly Hills. Fast-paced, casual fine dining. Great experience. Extensive menu plus high volume of guests with an hour time frame for lunch and an extensive list of modifications to their salad - I learnt how to work under pressure))Micros and OpenTable