Experience

INMED Partnerships for Children

• United States
• Non-profit Organization Management
• 1 - 100 Employee

• Director of Outreach

  • Jan 2023 - Present



South Block

• United States
• Restaurants
• 1 - 100 Employee

• Store Manager

  • Apr 2018 - Feb 2023



Beefsteak

• Food and Beverage Services
• 1 - 100 Employee

• Assistant General Manager

  • Sep 2017 - May 2018

  Lead and manage all restaurant operations in partnership with the General Manager to offer a world-class fast casual dining experience, ensure concept vision and Beefsteak standards are executed consistently. Maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Understand, develop, coach and consistently execute Beefsteak’s culinary standards. Ensure consistent menu execution by using tools such as line checks, SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being present on the line during peak times, press events, and festival periods. Manage and oversee all day-to-day operations to maximize revenues and profits. Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Create an environment where information is shared as the rule. Ensure that all deadlines are met and take accountability for completion. Manage Financial Results Understand and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen labor, scheduling and payroll. Share financial information with the management team to develop and to give them understanding about the impact of the decisions they make. Ensure tools such as Hot schedules and POS systems are utilized correctly and data is accurate.



Chipotle Mexican Grill

• United States
• Restaurants
• 700 & Above Employee

• Apprentice General Manager

  • Jan 2012 - Aug 2017

  Manage daily business operations, marketing campaigns and sales revenue. Recruit, train and manage Service Managers, Kitchen mangers and crew members. Oversee sales/operations of the store along with the General manager and manage 25 personnel including 2 Service managers and a Kitchen manger. Direct process improvements and accountable for restaurant profit and loss. Promoted numerous times during tenure from crew member, kitchen manager, service manager to assistant general manager. Ensure patrons receive a memorable dining experience that promotes repeat business and continued patron loyalty; manage inventories that ensure menu items are available. Identify business issues and utilize problem resolution strategies that drive cost containment, boost staff morale and ensure customer service excellence. Communicate with patrons driving guest satisfaction results and an excellent dining experience. Maintain cohesive workflow between FOH and BOH and provide staff training, supervision, and guidance on standards of operation and patron service delivery excellence. Continuously promote a positive working culture focused on integrity-driven work ethics. Ensure all staff understand safe food handling practices, food portion controls and employee safety standards; management is trained on HAACP, wages, hours, immigration and other workforce knowledge. Aspire to make the people around me better and understand that my success is based off of the success of my team Assisted the General manager to Open one new restaurants in 2016 and help to oversight of entire process including recruitment, training and setup of all internal operations Successfully helped my team to manage A/B ratings from the restaurant with 100% rating scores, reduce negatives by increasing scores. Development of 3 Service Managers and 2 Kitchen Managers