ivering training programs tailored explicitly for each individual concept’s own ether. London Lennies Seafood Restaurant 02/21-01/2022

Rego Park Queens, N.Y

General Manager

Wrote weekly FOH staff schedules

Hired, inspired, and when required disciplined and/or termed staff

Spearheaded specials via guest interaction as well as F.O.H staff.

Ordered and inventoried beer, wine, and alcohol as well as suggestive sold cocktails and wine pairings during service.

Troubleshot POS issues with NCR Aloha

Maintained relationship with second party valet for weekday and weekend service.

Lived our core values every day: Passion, Partnership, Integrity and Fun with Purpose IKEA (F&B) 09/2017-12/2020

Brooklyn, N.Y

Retail Food and Beverage Lead

Oversaw corporate revenue in excess of $8 million annually

Wrote scheduling, planned private functions in retail environment

Supervise and overseeing the production and preparation of food in a manner consistent with established recipes and procedures.

Charged with Inspection of all consumable condition and quality with Sure Tech systems

Trained in F&B retail sales on large scale forecasting and execution.

Oversaw four public outlets as well as 24/HR perpetual staff dining outlets Mecha Noodle Bar 01/16-09/2017

Fairfield, CT

General Manager

Managed an upscale $2.9 million southeast Asian varietal restaurant

Increased sales with ongoing staff development and morale boosting contest; consistently addressed team concerns and provided outstanding training and supervision.

Oversaw opening of two more stores in South Norwalk and New Haven, CT

Engaged guests and maintained visible floor presence

Manage food, supplies and liquor costs by conducting weekly inventory Hoodoo Brown BBQ (Contract Position) 05/15-12/2015 Ridgefield, CT

Front of House Manager

Established and maintained rapid growth of startup, earning $1.6 million within first seven months of business, and contributing to brand’s reputation as best BBQ venue in CT

Trained F.O.H. staff personally

Assisted in fare presentation, groomed staff for guest interaction

Established pars for all paper goods and maintenance products

Created and modified service standards to adapt to concept and clientele Juniors Restaurant 06/12-4/2015

Times Square, NYC, NY

Restaurant Manager

Supervised and maintained an iconic, multi-million-dollar NYC staple

Interviewed, hired, trained and motivated FOH staff

Ensured great customer service through monitoring and supervising service, bakery and take-out departments

Charged with evening inventory and daily financial reconciliation Rare Bar & Grill, Affinia-Shelbourne Hotel 04/11-06/2012 New York City, NY

Assistant General Manager

Responsible for the daily financial recordings of three hotel outlets

Effectively managed a FOH staff of forty including, managers, hosts, room service, bartenders, servers, bussers, and runners

Executed the hiring, mentoring, counseling and scheduling of all F.O.H. staff

Forecasted analytics to identify trends for annual projections

Direct, hands-on floor management during high peak volume and natural disaster.

Maintained daily liquor, wine, and beer inventory

Liaison to Food and Beverage Director and Proprietor Umami Burger 02/09-04/2011

Los Feliz, Hollywood, Santa Monica, and Studio City, CA Opening Store General Manager

Charged with the opening and successful startup of several highly profitable, Japanese inspired, full-service hamburger restaurants.

Supervised multiple management teams, including F.O.H. and B.O.H. staff members

Skilled in staff hiring, training, encouragement and fostering of proactive salesmanship

Served as staff support and liaison to ALOHA P.O.S. systems to staff and management Four Seasons Hotel 05/05-04/2009

Beverly Hills, CA

Restaurant and Pool Manager

Department head in charge of staff hiring, training, as well as overseeing managers, assistant managers, supervisors, and all FOH staff

Created a communication-friendly work environment

Oversaw a 150-seat restaurant

Managed weekly payroll

Charged with privacy and discretion of all guests

Attended weekly caucus with other department heads on hospitality delivery of excellence.

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