Talish Barrow Email & Phone Number

Lewis & Clark College, Portland, Or

- Oversee operations and financial performance of dining services at Lewis & Clark College- Manage budgets, financial planning, and analysis to meet financial targets.- Lead and develop teams, ensuring high standards of food safety, preparation, and service.- Foster a professional environment with excellent customer and client relations.

Portland, Oregon, United States

Portland, Oregon, United States

• Provide operations oversight and support for portfolio of Portland-based bars and restaurants• Draft P&Ls and budgets as well as strategic improvement proposals and corresponding launch plans• Own facility and business system updates, vetting vendors, soliciting bids, securing permits and communicating with stakeholders throughout process• Launched new POS system across properties and provided training and ongoing support• Implemented limited takeout/delivery menus and cross-training of key team members during Coronavirus crisis to maximize existing resources and remain cost-effective while maintaining operational continuity and standard of service

Portland, Oregon Area

• Manage process, P&L and FOH & Kitchen teams at established Pearl District wood-fired pizza restaurant• Leveraged historical sales and COGs data to develop and execute strategic menu revision, optimizing resources, realizing economies of scale, reducing on-hand inventory, and improving guest experience• Addressed staffing gaps and redundancies in partnership with FOH and Kitchen leads, increasing efficiency, decreasing turnover and reducing labor costs

Portland, Oregon Area

• Directed all aspects of high-volume restaurant, event space and lounge atop The Nines Hotel• Hired and developed team of four managers responsible for all aspects of FOH operations and private events• Managed budget, financial reporting and forecasting• Devised, presented and implemented innovative strategies for increasing revenue and decreasing costs

Madison, Wisconsin

• Directed operations at newly-launched fine dining restaurant, providing leadership for FOH and Kitchen teams• Oversaw budget and provided financial reporting and analysis• Drove marketing strategy including press mentions, social media, partnerships, VIP program, special events and wine dinners

Madison, Wisconsin

• Managed all aspects of operation at established steak house including site, staff, budget, marketing and financial reporting• Developed and launched company-wide wine education program and training materials • Led successful PR and marketing initiatives to generate interest, refresh brand identity and reach target audience• Oversaw operations with a consistent increase in revenue while maintaining or lowering COGS and labor

Madison, Wisconsin

• Managed all aspects of operation at established supper club including site, staff, budget, marketing and financial reporting• Hired and developed staff and maintained a high standard of service• Revamped menu and beverage program• Oversaw operations with a consistent increase in revenue while maintaining or lowering COGS and labor

Madison, Wisconsin

• Hired and led opening team for Chef Tory Miller’s second farm-to-table restaurant• Developed and implemented systems and processes for FOH• Oversaw operations with a consistent increase in revenue while maintaining or lowering COGS• Led successful PR and marketing initiatives to generate interest, establish identity and reach target audience• Planned and executed profitable, high-profile events

Madison, Wisconsin

• Responsible for hiring, scheduling, and training new bar staff and maintaining high standard of service at farm-to- table fine dining restaurant• Revamped beverage program and cocktail menu, increasing bar revenues• Managed inventory and ordering, keeping costs in line with budget

New York City

• Responsible for hiring, scheduling, and training new bar staff and maintaining high standard of service at award- winning fine dining restaurant• Managed inventory and ordering, keeping costs in line with budget

New York City

• Part of opening team for Danny Meyer/USHG property that earned a three star review in The New York Times• Responsible for training new bar staff and maintaining high standard of service

Bfa, Theater

Mfa, Theater, Directing