• Managed multiple including the award winning Sazerac Bar ( U.S.A. Today Best hotel bar 2019, 2020).• Managed bar and wait staff including hiring, training, scheduling and analyzing theft and wastage.• Trained food and beverage service personnel, confirming staff ability to provide recommendations and answer questions.• Improved average food, wine and alcohol spend per guest through curation, service training and hands-on hospitality.• Managed 4 different team schedules with eye for coverage needs and individual strengths.• Oversaw computer database and physical filing systems.

• Mentored and motivated team members to efficiently achieve challenging business goals.• Engaged team members and improved performance by delivering daily updates and conducting weekly meetings to obtain feedback and convey new policies.• Motivated, trained and disciplined employees to maximize performance.• Managed budget implementations, employee reviews, training, schedules and contract negotiations.• Set up wine tastings to bring in business and promote special offerings (Stag's Leap Cellars Winemakers Dinner).

• Dual role between La Petite Grocery French bistro ( James Beard Award 2016) and Southern Louisiana Cuisine Balise.• Submitted Bi Weekly payroll for both teams, including direct deposit and server gratuity reports.• Performed cash handling activities, including making change, cashing out register drawers and securing nightly bank deposits.• Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.• Drove excellent customer service through coaching, role modeling and incorporating customer feedback to reinforce and improve quality of service.

• Trained incoming staff on restaurant's practices, culture and procedures to maximize job satisfaction and productivity.• Created, updated and implemented training plans in collaboration with restaurant management.