Realtor

• Jan 2021 - Present

Director of Training & Development | New Restaurant Opening Coordinator | Beverage Director

• Sep 2018 - Dec 2020

Hospitality Trainer

• Jul 2017 - Sep 2018

Retail Account Specialist

• Jul 2016 - Mar 2017

•Direct Representative, Servicing 76 Restaurants and Bars•Sales & Marketing•Design, Development, Training & Execution of Individualized Cocktail Menus•Provide Brand Training for the Pernod Ricard Portfolio•Create, Organize and Execute Promotional Events•Provide Innovative Ideas to Grow Sales•Provide Cost Analysis to Increase Profit Margins•Working Knowledge of MLCC Regulations and Systems •Direct Representative, Servicing 76 Restaurants and Bars•Sales & Marketing•Design, Development, Training & Execution of Individualized Cocktail Menus•Provide Brand Training for the Pernod Ricard Portfolio•Create, Organize and Execute Promotional Events•Provide Innovative Ideas to Grow Sales•Provide Cost Analysis to Increase Profit Margins•Working Knowledge of MLCC Regulations and Systems

General Manager

• Sep 2015 - Jan 2016

Brought back by the owner's to get the newest location (opened August 4, 2015) operationally sound, efficient and profitable, while the company moved on to open another location immediately following. I managed, trained and oversaw 100+ employees here, while handling a very high volume of guest relations. In my first three weeks as GM, I turned the unit around from a $52,000 loss to a $28,000 profit. It was a difficult decision, but I left Patxi's and the Bay Area for the opportunity to be closer to family and to bond with my newborn in Michigan.

Director Of Operations

• Dec 2013 - Sep 2015

I was the first and only employee in this startup for the first 7 months of my tenure. I wore many hats and had a blast doing it! My journey here began by traveling to France for R&D, as well as identifying and building vendor relations. My journey continued to be quite extensive. My responsibilities included:*Real Estate*Project Management*Research & Development*Menu Development*Catering*Vendor Relations*Sourcing*Culture*IT*Logistics/International Import/FDA Relations.*Recruiting/Onboarding/Training/Human Resources*New Restaurant Openings*Interim General Manager to the first 4 locations*Accounting (including Forecasting & Budgets) and Payroll*Overseeing & Evaluating Quality, Operations and Business Practices Company Wide*Community

Multi-Unit General Manager

• Apr 2012 - Dec 2013

•Manager in Training Program, trained 27 Managers to date•Increased sales by 19% and profit by 27.5%•Decreased payroll by 3.5% and labor by 2.68%•Research and Development of all new systems•Intricate part of developing cocktail and wine menu's for the company•Test kitchen for new menu items and responsible for menu rollouts•Direct Mentor to all 4 San Francisco locations, Management and Staff. •Manager in Training Program, trained 27 Managers to date•Increased sales by 19% and profit by 27.5%•Decreased payroll by 3.5% and labor by 2.68%•Research and Development of all new systems•Intricate part of developing cocktail and wine menu's for the company•Test kitchen for new menu items and responsible for menu rollouts•Direct Mentor to all 4 San Francisco locations, Management and Staff.

Server/Bartender

• Apr 2011 - Apr 2012

Va de Vi is a foodie's paradise which allowed me to satisfy the foodie in me while earning money. Seasonal menu which changed as often as every week. All staff at Va de Vi are required to know each ingredient down to where it's sourced, it's season and growing conditions. This position came with daily to weekly tastings of food, wine and eclectic cocktails. Va de Vi offers 48 wines by the glass and flight pairings as well as over 100 by the bottle. Working here was a great experience and very enjoyable for me. I consider this a transitional time in my professional career. I was on a bridge deciding between going back into the medical industry or advancing in the restaurant world. Restaurants won and I couldn't feel more at home!

Shift Manager/Bartender/Server

• Aug 2007 - Jul 2011

FAST service, high volume sports bar and food service. This position highlights my ability to multi task and handle high volumes without stress. It was an anything and everything position as there were only bartenders, servers and cooks, no bussers, hosts, runners, etc. A very teamwork oriented environment. FAST service, high volume sports bar and food service. This position highlights my ability to multi task and handle high volumes without stress. It was an anything and everything position as there were only bartenders, servers and cooks, no bussers, hosts, runners, etc. A very teamwork oriented environment.

Business Manager

• Apr 2008 - Jun 2010

•Managed 13 outside Sales Reps and all surgeries for Northern California and Northern Nevada•Worked directly with accounts payable for all hospitals and surgery centers in Northern California and Northern Nevada•Responsible for Surgeon and Rep Training, logistics & financials•Payroll and Commission•Ordering, organizing and maintaining inventory for equipment, surgical tools and implants as well as coordinating & managing surgery schedules•Daily, weekly, monthly, quarterly & annual sales forecasting + reporting •Monthly disclosure reporting•All administrative duties•Transport of all product

Server

• Nov 2006 - May 2007

This was a new restaurant opening in Scottsdale, for which I was there from day one. We offered seasonal menus with three size choices for every item including drinks. I was very active in the opening and became the lead trainer. Sadly this restaurant closed May 15, 2007 due to an issue in the lease. Short but very sweet! This was a new restaurant opening in Scottsdale, for which I was there from day one. We offered seasonal menus with three size choices for every item including drinks. I was very active in the opening and became the lead trainer. Sadly this restaurant closed May 15, 2007 due to an issue in the lease. Short but very sweet!

Floor Manager/Bartender

• Aug 2003 - Nov 2006

Bucket's was an amazing experience for me, which I will never forget! This was American Cuisine with a Southwest twist, specializing in shrimp. The food was amazing and very fun. I was a one woman show working at Bucket's. I ran the entire operation, bartender, server, manager, busser, hostess, sometimes chef, all at once, each shift, all by myself. My regulars always threatened to put an odometer on me to see how many miles I got in each day. Working here forced me to become a very efficient, quick server and to master time management.

Yoga Trainer

• Aug 2002 - Feb 2004

Server

• Sep 2001 - Apr 2003