Co-owner and co-chef of a restaurant concept serving chūka cuisine in the Boston area. Several successful kitchen take-overs in and around Boston, as well as other offsite events. Developed dumpling wholesale and direct-to-consumer sales since April 2020. Currently looking for a brick and mortar space in Cambridge/Somerville.

As the General Manager of B&G Oysters, I directly oversaw a team of 16 front of house employees, including 2 junior managers. I worked closely with back of house management to oversee a team of 20 back of house employees. I approached everyday with the goal to improve operations, mentor and support my staff, problem solve unexpected situations/emergencies, foster good relationships with vendors, the media, and the community, and to keep my people happy, while creating an unforgettable guest experience.Accomplishments:- Led the restaurant to record-breaking sales months and years- Built out retail program- Introduced new experience-based revenue generators- Re-designed and renovated the patio area and dining room to increase capacity and efficiency- Project-managed (including procuring permits for street closure, alcohol, entertainment, fire, EMT) a block party fundraiser that included 20+ outside vendor participants, 350+ guests, live entertainment, and other programming capturing nearly $40k in revenue, raising over $9k for the Barbara Lynch Foundation, and donating over 90 gallons of oyster shell to a local 501(c)3 org.

Acting General Manager

As Service Manager at B&G Oysters, I oversaw all aspects of dining room service, directly supervising a staff of roughly 16 front of house members. My job duties included on-boarding new employees, disciplining and training employees, balancing and writing the staff schedule, mentoring and educating staff members, and finding ways to inspire the staff as well. In this position, I embraced guest recovery and made it a priority to be proactive rather than reactive to negative guest experiences. Some of my accomplishments included successfully managing flood, power outage, and fire situations, supporting the team to achieve several record breaking sales days and months, and designing creative educational incentives for staff members.

As Assistant Manager for The Butcher Shop and B&G Oysters, I oversaw service and supported the front of house in our pursuits to give guests the best possible experience. I primarily worked as a floor manager and oversaw a staff of 10 at The Butcher Shop and a staff of 16 at B&G Oysters. Job duties included opening and closing procedures, such as cash handling, logging events in daily log, reporting revenue numbers and ensuring all server/busser tasks have been completed thoroughly.

• Reviewed and abstracted commercial leases• Drafted legal memoranda on legal issues of hotels and restaurants, including employment, real estate and civil liabilities issues under various state laws• Drafted revision of Employee Handbook

• Drafted memorandum regarding HIPAA compliance for the Massachusetts Health Information Exchange• Summarized Massachusetts medical record privacy state laws• Compiled and summarized case law, law journal articles, and book excerpts to insert into public health law course textbook

• Taught an average of 34 lessons per week to children ranging from 1.5 years-old to 16 years-old• Conducted interviews for potential new teachers• Trained and evaluated the incoming Native English Teacher

• Managed office filing• Transcribed attorney dictations• Drafted firm introduction letters • Recreated documents for use in trial