Hired to stabilize the FOH, implement financial controls on the business and revamp the wine program.-Rebuild the wine list to help attract more high yield guests and improve check average.-Reengineer the bar program to improve sales and reduce labor.-Implement Bevager to ensure accuracy with the beverage program.-Implement SOPs and new Steps of Service to improve service standards and ensure consistency with the management team.-Develop metrics and evaluate/coach FOH team to analyze and improve sales/check average.-Handle tip allocation and payroll processing.-Handle scheduling for entire FOH.-Complete P&L responsibility for ensuring all line items remain within or under budget.-Relaunched restaurant with new menu concept and beverage focus to compliment new chef’s background.-Coordinate all preventative maintenance and ongoing permitting.

Hired to restructure the FOH, develop a more consistent service standard and take financial control of the business.-Responsible for updating post pandemic service standards.-Developed new training materials and SOPs.-Evaluate the FOH team and hire accordingly to meet new service expectations.-Revamp the entire beverage program to bring down COGS from 40% to 22%-Rebuild the wine list to be more in line with the concept of the restaurant whilst gaining the Wine Spectator Best of Award of Excellence.-Work with BOH management to bring the food cost down to 28% from 31%.-Develop metrics and evaluate/coach FOH team to analyze and improve sales/check average.-Work to bring EBITDA from break even to 20%-Handle tip allocation and payroll processing.-Complete P&L responsibility for consistently exceeding sales targets and ensuring all line items remain within or under budget.

Member of the Cut by Wolfgang Puck management team tasked with many of the administrative responsibilities necessary for the day to day operations of the restaurant. Key member of the team responsible for implementing specific steps of service necessary to earn a Forbes Five Star rating for the restaurant and the Four Seasons Downtown Hotel.-Responsible for maintaining the integrity of service by visiting tables to solicit feedback, and help the service team, as necessary to maintain service standards.-Responsible for all FOH hiring, planning and training to meet staffing requirements.-Responsible for scheduling for the entire FOH for breakfast, lunch, and dinner.-Handle all time clocks and weekly tip allocation for the restaurant.-Work with BOH to develop daily four and six course tasting menus.-Recognize and cultivate regulars, Four Seasons residents as well as high profile guests to increase repeat business.-Pro-actively deal with guest inquiries, complaints and service recoveries.-Lead and educate staff via ongoing training, education and coaching.-Create metrics using Avero to analyze server sales in order to raise check averages and increase tip percentages.-Inventory and ordering for non-alcoholic beverages.-Act as liaison with the Four Seasons Downtown management team to ensure smooth relations with our host hotel as well as VIP guest special requests.

Key member of the opening management team with responsibilities including hiring more than 140 FOH employees, as well as constantly evaluating and changing SOPs and steps of service as the restaurant evolves.-Develop SOPs, steps of service, cleaning schedules and other policies and procedures for the opening of the restaurant.-Responsible for maintaining the integrity of service by visiting tables to solicit feedback, and help the service team, as necessary to maintain service standards.-Hire and onboard new staff in accordance with company policy and federal guidelines.-Develop and implement training guidelines and manuals from scratch.-Recognize and cultivate regulars as well as high profile guests to increase repeat business.-Pro-actively deal with guest inquiries and complaints.-Ensure sanitation compliance throughout the restaurant for initial DOH inspection.-Responsible for overseeing and scheduling the busser/barista and runner departments.

As the senior floor manager at one of New York's largest Mediterranean restaurants,I am responsible for maintaining the integrity and flow of of service. This includes but is not limited to training staff in accordance with company policy and guidelines, evaluating FOH staff, staff education, sanitation compliance, and acting as liaison with all high profile guests and concierges. During my time here, we consistently exceeded service goals set by ownership and measured by OpenTable service scores.

Maitre'd at Bobby Flay's original restaurant in New York.

Line cook at a restaurant with Four Stars from The New York Times, Three Michelin Stars, and a ranking of No. 1 in the world.