➤ Establishing operational processes and advanced project management methodologies to drive change across Production, Warehouse Operations, Culinary Services, FOH/BOH Event Services, Staffing, and Beverage Department.➤ Driving and executing quarterly strategic planning including executing, monitoring, closing, and allocating resources for all projects that directly affect the bottom line while leading the increase of staffing from 150 employees to 1,200.➤ Managing 7 direct reports, including training, compensation, and performance reviews.➤ Designing performance reporting systems and implementing cost saving measures to increase profitability by 19%.➤ Managing logistics for events with over 35,000 guests for private events and operations in leading venues including The Fillmore, The Masonic, The Greek Theater, The Opera House, and Mountain Winery.➤ Coordinating events for major clients including Salesforce, Google, Apple, Microsoft, Facebook, and LinkedIn producing revenue growth averaging 7% annually.➤ Setting operational and performance goals for each department, communicating effectively with all functional departments so they are fully informed of operational objectives, and achieving 98% of all annual performance goals.➤ Leading as the Special Event Coordinator for City and Federal auspices of the Northern California Fire Department as well as the Government Liaison with Departments of Public Health and Fire Departments overseeing 27 major events.➤ Forecasting annual sales, setting, monitoring, and adjusting budgets, and coaching kitchen managers or other employees to optimize future sales by addressing customer feedback, food safety, and operational audits.➤ Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed and understanding positions well enough to cross-train all staff.

➤ Coordinated, planned, and supervised the preparation and presentation of food for high profile, large scale events with over 25,000 guests utilizing local, fresh products to support local economies and showcase community support.➤ Oversaw 11 Kitchen Managers, 10 Sous Chefs and over 150 seasonal cooks as well as created kitchen SOPs for all concession venues including Greek Theater, The Fillmore, The Masonic, and all on-site events.➤ Negotiated contracts and maintained vendor partnerships with Bay Area Venues and event rental equipment companies.➤ Grew sales through menu and recipe development, implementation of new menu items, and customer service functions.➤ Drove back of house and front of house functions for all events, oversaw kitchen production, all staffing, cost controls for food and labor, payroll processing, public relations, and marketing initiatives to increase revenue by 21% YoY.➤ Attracted and retained staff, maintained a cooperative relationship with team members, optimized staff productivity, and served as replacement in team members' absence while managing kitchen staff and resolving kitchen issues swiftly.➤ Developed recipes and trained staff on how to prepare dishes and on cooking techniques and equipment while overseeing cooks performing food preparation, ensuring the team delivers high-quality, cost-effective dishes promptly.➤ Set and monitored performance standards for staff, coordinated cooks' tasks, obtained feedback on food and service quality while handling customer problems or complaints as well as implementing hygiene or sanitation policies.

Minds Matter of San Francisco (MMSF) is a non-profit that focuses on providing mentorship for high achieving but under-served students in the Bay Area to help them prepare and apply for college. In addition to mentorship, MMSF also pays for summer programs, SAT prep, and college application fees.