Experience

TARU (restaurant)

• United States
• Restaurants
• 1 - 100 Employee

• Beverage Director

  • Mar 2023 - Present



Strip House

• United States
• Hospitality
• 1 - 100 Employee

• Bar Manager

  • Dec 2022 - Mar 2023



Nobu Restaurants

• United States
• Restaurants
• 200 - 300 Employee

• Bar Manager

  • Aug 2021 - Nov 2022

  As the Bar Manager at Nobu Fifty-Seven I was entrusted to keep the Nobu standard of high-end dining and service as well as revitalizing the beverage program; modernizing the cocktail menu and restoring the wine list. Hiring and creating training programs for baristas, barbacks, and bartenders. Constructing basic to intermediate wine knowledge courses for all staff. Leading and guiding bar staff to elevated seasonal cocktail creation, heading Mixology masterclasses for bar and serving staff. Ordering and tracking over $70,000 worth of monthly inventory. Executing weekly and monthly corporate reports. Overseeing the happiness and personal and professional growth of the bar team.



Bluebird London NYC

• New York City Metropolitan Area

• Beverage Manager

  • Mar 2021 - Aug 2021

  As the Bar Manager at Bluebird London, I was entrusted to re-open the beverage program, post-pandemic. I created plans to utilize old inventory for profit while creating new and innovative drink menus for a high-end restaurant in Columbus Circle area of NYC. Responsibilities: Acting as mentor and manager for bartenders and servers. Ensuring all products are coming out to spec. Onboarding and continually training all floor staff about current liquor, wine, and coffee service. Maintaining inventory, ordering stock, maintaining profit margins, and devising new liquor, wine, and cocktail pricing/menus. Lead and build relationships with beverage reps. Informing staff about comprehensive DOH guidelines as well as creating checklists (including opening and closing SOPs). Crafting seasonal menus for all beverage options. Keeping menus up-to-date with contemporary trends.



The Wine Trust

• New York City Metropolitan Area

• Portfolio Manager

  • Sep 2020 - May 2021

  The Wine Trust imports and distributes wine of distinction to discriminating restaurants, retailers, and hospitality groups. I was entrusted to provide these outstanding wines, ranging from boutique and artisanal to fine and rare, to the greater NY area. Responsibilities: traveling business-to-business to create new relationships and bolster existing ones, maintaining full terroir and label knowledge of the portfolio, actioning sales, generating marketing materials. The Wine Trust imports and distributes wine of distinction to discriminating restaurants, retailers, and hospitality groups. I was entrusted to provide these outstanding wines, ranging from boutique and artisanal to fine and rare, to the greater NY area. Responsibilities: traveling business-to-business to create new relationships and bolster existing ones, maintaining full terroir and label knowledge of the portfolio, actioning sales, generating marketing materials.



Classic Car Club

• United States
• Motor Vehicle Manufacturing
• 1 - 100 Employee

• Bar Manager

  • Aug 2019 - Mar 2020

  As the Bar Manager at Classic Car Club, I was committed to creating innovative and concise cocktail creations at this private member’s club geared towards car aficionados in the Hudson Yards area of NYC. Responsibilities: designing seasonal cocktail menus, formulating SOP compendiums (classic / house cocktail specs, opening and closing checklists, DOH checklists, food spec lists, etc.), and training all floor staff in drink history/theory as well as steps and style of service. Along with leading our FOH team, I accompanied our events team, leading the bar crews during buyouts.



Soho House & Co

• United Kingdom
• Hospitality
• 700 & Above Employee

• Bar Captain

  • Mar 2017 - Aug 2019

  As a Bar Captain at SoHo House, I was given the opportunity to lead an entire bar team at one of the most coveted private member’s club in the Meatpacking area of NYC. Responsibilities: contributing to the creation of different cocktail menus for both main floor and rooftop bars, handling any problems or complaints that may arise and collaborating with members and the SoHo House F&B team to create and manage beverage/cocktail focused events. As a Bar Captain at SoHo House, I was given the opportunity to lead an entire bar team at one of the most coveted private member’s club in the Meatpacking area of NYC. Responsibilities: contributing to the creation of different cocktail menus for both main floor and rooftop bars, handling any problems or complaints that may arise and collaborating with members and the SoHo House F&B team to create and manage beverage/cocktail focused events.



ilili Restaurants

• United States
• Hospitality
• 1 - 100 Employee

• Bartender

  • Oct 2016 - Feb 2017

  As a Bartender at ilili, I honed my bartending skills at a trendy, modern Lebanese restaurant in the Flatiron area of NYC. Responsibilities: working service that could serve up to 300 guests a night, taking care of guests at the lounge and sit down bar, opening and closing the bar, and maintaining knowledge of our middle eastern style food menu as well as our seasonally changing cocktail menu. As a Bartender at ilili, I honed my bartending skills at a trendy, modern Lebanese restaurant in the Flatiron area of NYC. Responsibilities: working service that could serve up to 300 guests a night, taking care of guests at the lounge and sit down bar, opening and closing the bar, and maintaining knowledge of our middle eastern style food menu as well as our seasonally changing cocktail menu.



The Fitzpatrick Hotel

• Manhattan, New York, United States

• Front Of House Manager

  • Jan 2016 - Oct 2016

  As Manager at the Fitzpatrick Hotel, I began a true leadership role running the hotel’s FoH and BoH, as well as handling interactions with hotel guests; creating satisfaction and loyalty. Responsibilities: Hiring and training staff, organizing and supervising all staff on shifts, weekly pay, control of operational costs as well as cutting waste, creating reports. Working with Ex. Chef on menu items and daily specials, as well as weekly/monthly reports. As Manager at the Fitzpatrick Hotel, I began a true leadership role running the hotel’s FoH and BoH, as well as handling interactions with hotel guests; creating satisfaction and loyalty. Responsibilities: Hiring and training staff, organizing and supervising all staff on shifts, weekly pay, control of operational costs as well as cutting waste, creating reports. Working with Ex. Chef on menu items and daily specials, as well as weekly/monthly reports.



Fade Street Social - Restaurant - GastroBar - Cocktail Bar

• Ireland
• Restaurants
• 1 - 100 Employee

• Head Server

  • Mar 2015 - Jan 2016

  As my first Head Server position at Fade Street Social in Dublin, I had my first opportunity to lead within the hospitality industry. Responsibilities: managing pre-service briefings, motivating and delegating to other servers, handling guest complaints, training/vetting new servers, and taking care of large bookings and reservations each week. I was also entrusted to give wine/spirits masterclasses. As my first Head Server position at Fade Street Social in Dublin, I had my first opportunity to lead within the hospitality industry. Responsibilities: managing pre-service briefings, motivating and delegating to other servers, handling guest complaints, training/vetting new servers, and taking care of large bookings and reservations each week. I was also entrusted to give wine/spirits masterclasses.



Solas Bar

• Dublin, Ireland

• Bartender

  • Jan 2015 - May 2015



Jamies Italian

• Sydney, Australia

• Server

  • Mar 2014 - Dec 2014



The Jordan Pond House

• Acadia National Park, Maine

• Server

  • Jun 2013 - Sep 2013