Experience

Constellation Culinary Group

• United States
• Food and Beverage Services
• 100 - 200 Employee

• General Manager

  • Feb 2021 - Present

  Multi-Unit General Manager at Apollo Global Management

• General Manager

  • Oct 2019 - Feb 2021

  Carnegie Hall Responsibilities include: o Building revenue and managing a yearly budget, while maintaining efficient operations, appropriate cost controls and profit management, across four separate locations. o Total financial responsibility and control of the unit, which produces approximately $5.8 million dollars year over year and growing. o Financial reporting to corporate office and senior staff. o Identify client needs while developing and maintaining effective client… Show more Carnegie Hall Responsibilities include: o Building revenue and managing a yearly budget, while maintaining efficient operations, appropriate cost controls and profit management, across four separate locations. o Total financial responsibility and control of the unit, which produces approximately $5.8 million dollars year over year and growing. o Financial reporting to corporate office and senior staff. o Identify client needs while developing and maintaining effective client rapport. o Manage a staff of 6 managers and directors, as well as 25 hourly union staff. o Lead management meetings to improve service, sales and the overall operation. These meetings help with my two main team goals of open communication and overall team morale. o While Assistant General Manager at Carnegie Hall, was asked to lead the closing of the Rubin Museum of Art, as acting General Manager. Successfully closed out the unit with a great relationship with the client and helped Constellation associates land new roles within the company.

• General Manager

  • May 2019 - Sep 2019

  Rubin Museum of Art

• Assistant General Manager

  • Nov 2018 - May 2019

  Carnegie Hall



Aramark

• United States
• Hospitality

• Multi Unit Director (CBS HQ, Showtime/Smithsonian, Simon & Schuster & Cushman & Wakefield)

  • Jul 2017 - Nov 2018

  Responsibilities include: o Managing a staff of up to fifteen direct reports by coordinating staff roles, implementation of the union contract as well as maintaining health and safety standards. o Leadership in the development of team members to maximize their contributions, including assessment, training, and managing performance. o Oversight of all CBS catering events, which include servicing top executives and talent. o Develop strategies to meet operating and financial goals… Show more Responsibilities include: o Managing a staff of up to fifteen direct reports by coordinating staff roles, implementation of the union contract as well as maintaining health and safety standards. o Leadership in the development of team members to maximize their contributions, including assessment, training, and managing performance. o Oversight of all CBS catering events, which include servicing top executives and talent. o Develop strategies to meet operating and financial goals, client objectives and customer needs

• Catering and Premium Service Manager

  • Dec 2015 - Jul 2017

  • Responsibilities include: o Coordination logistics of ordering and receiving inventory while ensuring accurate and timely delivery of large scale catering orders. o Develop strategies to meet operating and financial goals, client objectives and customer needs. o Seek opportunities to implement new products and services to support business growth. o Directly supervise catering staff with responsibility for hiring, training, discipline, communication, performance management… Show more • Responsibilities include: o Coordination logistics of ordering and receiving inventory while ensuring accurate and timely delivery of large scale catering orders. o Develop strategies to meet operating and financial goals, client objectives and customer needs. o Seek opportunities to implement new products and services to support business growth. o Directly supervise catering staff with responsibility for hiring, training, discipline, communication, performance management, retention and administration.



ShopRite Supermarkets

• Retail Groceries
• 1 - 100 Employee

• Assistant Bakery Manager

  • May 2014 - Dec 2015

  o Managing of internal inventory list and coordinating orders of additional product when needed. o Experience with managing a budget (ordering, scheduling hours, etc.), while making sure the department is hitting sale standards and beyond o Coordination of product deliveries including receiving, unloading, storage and rotation of merchandise within display. o Oversee baking staff and customer service quality during night hours and when the bakery manager is unavailable. o Enforce… Show more o Managing of internal inventory list and coordinating orders of additional product when needed. o Experience with managing a budget (ordering, scheduling hours, etc.), while making sure the department is hitting sale standards and beyond o Coordination of product deliveries including receiving, unloading, storage and rotation of merchandise within display. o Oversee baking staff and customer service quality during night hours and when the bakery manager is unavailable. o Enforce cleanliness and safety standards including the handling of food and sanitation. o Decorating/finishing cakes, cookies, and other baked goods. o Daily proofing and baking-off of croissants, danishes, strudels, and a variety of rolls and breads to meet consumer demand. o Interacting with customers on a daily basis. o Working within the parameters and guidelines of a corporate supermarket chain.

• Bakery Clerk

  • May 2012 - May 2014

  o Decorating/finishing cakes, cookies, and other baked goods. o Daily proofing and baking-off of croissants, danishes, strudels, and a variety of rolls and breads to meet consumer demand. o Interacting with customers on a daily basis. o Working within the parameters and guidelines of a corporate supermarket chain.



Financier Patisserie

• Food and Beverage Services
• 1 - 100 Employee

• Bakery Intern

  • Jan 2014 - Mar 2014

   Gained experience working in a professional kitchen and valuable knowledge of mass-producing pastries and cakes.  Assisted in all phases of the production process, from preparing dough and mixing batter to baking-off product and finishing cakes, petit fours, etc.  Responsibilities included supporting the Assistant Pastry Chef in day-to-day tasks in the flour room, oven room and finishing kitchen. o Specific duties involved shaping croissants, sheeting dough, prepping fillings… Show more  Gained experience working in a professional kitchen and valuable knowledge of mass-producing pastries and cakes.  Assisted in all phases of the production process, from preparing dough and mixing batter to baking-off product and finishing cakes, petit fours, etc.  Responsibilities included supporting the Assistant Pastry Chef in day-to-day tasks in the flour room, oven room and finishing kitchen. o Specific duties involved shaping croissants, sheeting dough, prepping fillings, molding a variety of tart shells and finishing mousse and genoise cakes. o Responsible for managing dessert quality and consistency while maintaining an organized and clean work station.  Thrived in a fast-paced kitchen setting while working in a collaborative environment. Show less  Gained experience working in a professional kitchen and valuable knowledge of mass-producing pastries and cakes.  Assisted in all phases of the production process, from preparing dough and mixing batter to baking-off product and finishing cakes, petit fours, etc.  Responsibilities included supporting the Assistant Pastry Chef in day-to-day tasks in the flour room, oven room and finishing kitchen. o Specific duties involved shaping croissants, sheeting dough, prepping fillings… Show more  Gained experience working in a professional kitchen and valuable knowledge of mass-producing pastries and cakes.  Assisted in all phases of the production process, from preparing dough and mixing batter to baking-off product and finishing cakes, petit fours, etc.  Responsibilities included supporting the Assistant Pastry Chef in day-to-day tasks in the flour room, oven room and finishing kitchen. o Specific duties involved shaping croissants, sheeting dough, prepping fillings, molding a variety of tart shells and finishing mousse and genoise cakes. o Responsible for managing dessert quality and consistency while maintaining an organized and clean work station.  Thrived in a fast-paced kitchen setting while working in a collaborative environment. Show less