Part of a leadership team who opened this restaurant working with Michelin-star awarded restaurateurs.• Hired and trained employees according to our high standards.• Managed high volume restaurant for brunch and dinner.• Adapted safety standards during the global pandemic.• Maintained relatively high-sales volume during NYC pandemic shutdown.• Maintained inventory, negotiated vendor contracts, and purchased supplies.• Oversight of budget for front of house, managed accounting, and bill payment for supply purchases.

• Independently opened and closed the bar throughout the week.• Proficient customer service to a demanding number of customers in a high intensity environment withcomposure.• Utilized extensive specialty cocktail knowledge while serving drinks in a timely fashion

Developed budget, estimating costs, and setting the quality standard for production.• Responsible for maintaining the budget and production schedule, revising the schedule as needed and controlled expenses to keep project on time and within budget.•Developed and implemented standard operating procedures for all production operations.•Trained all employees on operating procedures, standards, use of equipment, production, and safetyprotocols.

Head bartender at high volume nightclub and performance space. Managed and supervisedstaff during shift. Responsible for sourcing, on boarding and training new hires as well as employeeseparations. Opened and closed bar, received and managed inventory. Coordinated the musical talent’stravel and accommodation ensuring all their needs and contractual obligations were met. Directed,promoted, supervised and executed private events and annual parties. Mixed specialty cocktails and have extensive craft beer knowledge. Ran and hosted the club’s social media channels.