Experience

Mercer Street Hospitality

• United States
• Hospitality
• 1 - 100 Employee

• Restaurant Manager

  • Aug 2022 - Present



Rogers Park Business Alliance

• United States
• Non-profit Organizations
• 1 - 100 Employee

• Restaurant Consultant

  • Sep 2020 - Present



Chicago Food Truck Hub

• United States
• Events Services
• 1 - 100 Employee

• Lead Event Manager

  • May 2018 - Present



Halim Time & Glass Musuem

• Evanston, IL

• Bartender Manager

  • Oct 2018 - Present



LTR Restaurant Counsulting LLC

• Greater Chicago Area

• Sole Proprietor

  • Jun 2005 - Present



Acosta Food Service

• Mid West Region

• Independent Contractor

  • Apr 2012 - Nov 2021

  Dessert Plate Presenter for Food Shows across the mid-west region, and hands on assistant to chef and project coordinator. Dessert Plate Presenter for Food Shows across the mid-west region, and hands on assistant to chef and project coordinator.



Charmers Cafe

• Greater Chicago Area

• GM Consultant

  • Mar 2016 - Oct 2017

  Tasked with managing all operations for the second iteration of an independent coffee house. Developed a solid team of baristas and service professionals. * Designed an aggressive social media campaign which expanded digital presence and brand recognition. * Planned and executed marketing and catering events both on-site and off-site. * Ensured compliance with all health and safety regulations. * Prepared weekly and monthly sales goals with revenue tracking and trend analysis. * Established B2B relationships within the surrounding community. Show less



Pasteur Restaurant

• Edgewater Community

• Manager Consultant & Server

  • Mar 2012 - Jan 2015

  Contributed to launch of new iteration of 25-year-old business. Assisted proprietor in developing front of house (FOH) standard operating procedures (SOP). Managed staff including hiring, training, scheduling, and work assignments. ▪ Initiated a restructure of branding through guest incentives and social media outreach. ▪ Streamlined inventory by implementing new sheet-to-shelf best practices. ▪ Established an Open Table account for increased digital presence and reservation growth. Contributed to launch of new iteration of 25-year-old business. Assisted proprietor in developing front of house (FOH) standard operating procedures (SOP). Managed staff including hiring, training, scheduling, and work assignments. ▪ Initiated a restructure of branding through guest incentives and social media outreach. ▪ Streamlined inventory by implementing new sheet-to-shelf best practices. ▪ Established an Open Table account for increased digital presence and reservation growth.



Sprout Restaurant

• GM Consultant

  • 2014 - 2014

  Provided guidance and problem solving initiatives to improve restaurant operations. Motivated management team with training, positive attitude, and leadership to optimize productivity. Collaborated with chef to train and manage both front of house (FOH) and back of house (BOH) staff. ▪ Created a sales contest with staff incentives for BOH and FOH teams to boost team morale and revenue. ▪ Assisted management in organizing scheduling to control labor costs. ▪ Renegotiated service contracts to achieve objectives. ▪ Identified opportunities for improvement and implemented action plans to resolves issues. ▪ Secured an appearance and positive review on “Check, Please!” restaurant review series. Show less



National Restaurant Association- Manage First Item Writing Drive 2012

• Selected Participant Member of the ServeSafe Item Development Committee

  • Mar 2012 - Aug 2012

  Participate in the item writing drive, RIW for Hospitality & Restaurant Management and one for Hospitality & Restaurant Marketing. As a member of this committee I will be trained on the process of item development and will be asked to contribute test questions. A specific number of questions are requested, and I am able to contribute throughout the year. When the committee is in need of new items, they will also send out a request. This can be done online, from the comfort of home or office. This committee is fairly large and will ask for participation in all activities when they have a dire need, they are also cognizant and respectful of your time and commitments – asking that you participate when you can. It will also be inviting key contributors from this committee to meet in Chicago for the item validation meetings. They have partnered with a professional test development company, Professional Examination Service (PES) who will be organizing and facilitating the training sessions and the development process Show less



The Drake Hotel-Chicago

• Assistant Manager Palm Court/Club International

  • Nov 2011 - Jan 2012

  Oversaw day to day operations during the holiday season in the Palm Court and The Private Club International. These two high profile outlets are the highest grossing outlets for the hotel. Serving up to 600 guest per day in the Palm Court for High Tea and 25/30 evening guest in the Club International fine dining restaurant. Upholding the high standards of quality food and service. With hands on management, and enthusiam. Provided strong communications skills and computer knowledge with FOH/BOH and accounting. Effectively managing cost and driving sales during this high volume time of the season. Show less



Sprout Restaurant-Chicago

• Greater Chicago Area

• General Manager Consultant

  • Mar 2011 - Sep 2011

  Conducted a needs assessment of this newly established (16 months) fine dining restaurant; focusing on the components of fine dining service. Conducted training for host on OpenTable, building guest profiles, streamlined and restructured F&B to control cost, renegotiated erroneous contracts. Established and monitored the restaurants' budget to ensure efficient operations, including achieving budgeted revenue and labor expenses. Ensures compliance with health, safety, sanitation and alcohol awareness standards. Help motivated management team to ensure optimum staff productivity. Rewarded with a excellent rating on Check Please premier 2011 season. Show less



Lickity Split Frozen Custard and Sweet Shop

• Facility Management Consultant

  • May 2011 - Jul 2011

  Helping to ensure this start up frozen custard & sweet shop located in the heart of Edgewater in Chicago....get a clean bill of health from city inspectors. Working with and amazing contractor at 41 North...Bob Slanker. We are making progress and looking to go live next Tuesday. Helping to ensure this start up frozen custard & sweet shop located in the heart of Edgewater in Chicago....get a clean bill of health from city inspectors. Working with and amazing contractor at 41 North...Bob Slanker. We are making progress and looking to go live next Tuesday.



M.Henrietta Cafe LLC

• General Manager Consultant

  • Apr 2010 - Nov 2010

  Oversaw the construction and launch of independent café. Hired, trained, and supervised staff of 45. Fostered an organically positive culture and opened free-flowing communication channels. ▪ Established all front of house operational procedures . ▪ Identified and set-up all administrative functions and tools including QuickBooks, Excel, TimeTrax Pro to maintain accurate reports. Oversaw the construction and launch of independent café. Hired, trained, and supervised staff of 45. Fostered an organically positive culture and opened free-flowing communication channels. ▪ Established all front of house operational procedures . ▪ Identified and set-up all administrative functions and tools including QuickBooks, Excel, TimeTrax Pro to maintain accurate reports.



California Pizza Kitchen

• United States
• Restaurants
• 700 & Above Employee

• Assistant General Manager

  • Sep 1996 - May 2005

  Managed personnel staff of 65 employees. Oversaw training and development of all new hires. managed day-to-day operations and inventory. Responsible for oversight and implementation of accounts payable, payroll, and employee benefits. Prepared financial statements and provided topline sales, revenue, and P&L metrics to HQ.Successfully executed sales promotional strategies. Developed and maintained a pipeline database of customers to monitor and augment guest service. Served as liaison between the Marketing Department and Operations Department to help implement new campaigns. Responsible for Loss Prevention/Risk Management policies. Utilized daily sales reports and weekly food cost and payroll reports ensuring monthly profit/loss goals were met. Initiated team building incentives to help increase work environment that maximized productivity and morale. Show less



Hard Rock International

• United States
• Hospitality
• 700 & Above Employee

• Senior Front Manager-Washington DC

  • Mar 1991 - Aug 1996

  Oversaw event management for location including by not limited to music performances, celebrity appearances, and book signings. Responsibilities included the managing green room, liaising with national and regional media outlets and public affairs teams, overseeing security, coordinating staging, lighting and equipment. Responsible for the development, evaluation and training of front of house staff. Completed daily tasks including scheduling, payroll processing, cash audit and daily reports. Oversaw event management for location including by not limited to music performances, celebrity appearances, and book signings. Responsibilities included the managing green room, liaising with national and regional media outlets and public affairs teams, overseeing security, coordinating staging, lighting and equipment. Responsible for the development, evaluation and training of front of house staff. Completed daily tasks including scheduling, payroll processing, cash audit and daily reports.



Rock Isand Diner-London, England

• Assistant Manager/Head Server for this 50's theme diner

  • Apr 1989 - Oct 1990

  Interviewed, trained and evaluated all potential FOH employees. Prepared weekly schedules for a staff of 17. Responsible for uniform inventory properties and maintaining all accounts. Interviewed, trained and evaluated all potential FOH employees. Prepared weekly schedules for a staff of 17. Responsible for uniform inventory properties and maintaining all accounts.