Starting as the bar manager, I built up the team through training andconsistency to a less that 3% liquor cost while increasing the Alcohol toFood percentage from 28% to 31%. As the General Manager I translatedthe same principals assisting with building a more structured andoperational culture that emphasized consistency and ensured an easyapplication to all future locations while still ensuring an 8 to 10% increase inrevenue consistently for a yearly revenue of $13 million and growing. Icreated and implemented the first full encompassing training program forthe most recent location in Washington D.C. that scoped everything fromonboarding of employees to practical application of skills, to building atraining Team from current employees and assisting new managementwith assimilation into the culture of Kitchen + Kocktails. I also mentoredthe 3 managers subordinate to me to ensure they were successful in theirendeavors while I was training in D.C., furthering their career goals, theirskills and ensuring I had 2 options for succession upon my potentialpromotion.

Created a safe and positive working environment building skill, and abilityfor management and staff while increasing sales to pre-covid numbers(about $3 Million) with less days, hours open and fewer employees.Maintained Operations for both the Restaurant and Speakeasydeveloping relations with distributors and employees, building a team thatexuded hospitality while training and growing the staff for futureendeavors in preparation for the closing of Henry’s Majestic.