Assistant General Manager

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Passionately dedicated to the culinary arts, with over a decade of experience in creating unique moments within a dining experience. My goal is to create a sustainable cycle of hospitality and community that brings guests and staff together with a common love for food and beverage.

• Conducted regular meetings with senior management team to review progress against established objectives.
• Established and maintained effective communication with staff members to ensure efficient operations.
• Delivered exceptional guests experiences through hands‑on leadership of captains and managers.
• Monitored financial performance and identified areas for improvement in cost savings and revenue generation.

• Hired as part of the opening team
• Primary focus was on administrative duties
• Worked with TOAST to set up POS that worked for the style of service provided and provided maintenance as needed
• Setup RESY, tracked analytics to best understand trends for FOH AND BOH
• Responsible for on‑boarding and personnel compliance including weekly payroll and scheduling
• Coordinated events for the private dining rooms and event space
• Responsible for general guests inquiries and satisfaction
• Provided staff support, training and mentoring; with our goal focus on building the guest experience through education and consistent service

• Redesigned and implemented training and service SOP's based on years of Jean Georges service standards for two restaurants and two bars
• Hired and mentored staff on the importance of service and upholding the standards of the guest experience

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