KRISTINA MEADE

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PROFESSIONAL SUMMARY

Growth-focused and result-driven professional with over a decade of experience in Hospitality. Successful and forward-thinking leader with tactical and strategic vision and never-ending attention to details required to surpass guest expectations and team members’ needs.

PROFESSIONAL EXPERIENCE

Steak 48 Beverly Hills Manager 07/2022 – 10/2023

• Successfully launched the west coast crown jewel restaurant for the company.

• Provided personalized service to every guest and handled situations with upset guests professionally.

• Maintained high food and service standards by following company SOPs daily.

• Handled administrative paperwork, bi-weekly payroll, management and hourly team members’ scheduling, daily reports, followed cash handling procedures, etc.

• Interviewed and hired new team members as well as evaluated team performance by coaching, counseling, disciplining, and terminating.

• Created multiple training guides to help train and evaluate team members’ performance as head of the restaurant team training and development, etc.

STK LA Manager 04/2021 – 07/2022

• Provided personalized service to every guest and handled situations with upset guests professionally.

• Controlled and maintained high food and service standards.

• Implemented new SOPs for operations and plans to increase profit margin by controlling labor and operating costs.

• Handled administrative paperwork, weekly payroll, management and hourly team members’ scheduling, daily reports, followed cash handling procedures, created daily forecast and revenue reports, etc.

• Interviewed and hired new team members as well as evaluated team performance by coaching, counseling, disciplining, and terminating, etc.

JTPRG Restaurant Development Manager 11/2018 – 03/2020

• Oversaw all four restaurants for the company by interviewing and hiring new team members for all company restaurants.

• Trained and developed restaurant Managers according to company standards.

• Made sure food and service standards were met by implementing new SOPs for all company restaurants.

• Handled administrative paperwork, weekly payroll for all restaurants, made daily, weekly, and monthly reports for company owners, etc.

Market by Chef Jean-Georges at The Miami Beach EDITION Supervisor 02/2016 – 10/2018

• Provided personalized service to every guest and handled situations with upset guests professionally.

• Monitored and ensured food quality and service standards were met.

• Handled administrative paperwork, made weekly team members’ scheduling and daily reports, followed cash handling procedures, etc.

• Evaluated team members’ performance by coaching, counseling, and disciplining.

• Oversaw large scale private events with VIP guests and celebrities in both restaurants at the Hotel, etc.

ADDITIONAL F&B TRAINING AND LANGUAGES

• 1 year Manager apprenticeship under Chef Joёl Robuchon (L’Atelier de Joёl Robuchon).

• Fluent in English, German and Russian languages.

EDUCATION

BA in Public Relations

Minsk State Linguistic University

Minsk, Belarus

European School of Management and Technology

AA in General Management

Berlin, Germany

High School 7

High School Diploma

Brest, Belarus

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