Experience

Fleisher Art Memorial

• United States
• Museums, Historical Sites, and Zoos
• 1 - 100 Employee

• Human Resource Generalist

  • Oct 2021 - Present

  ・ Manage payroll, benefits, policy and compliance, HSE plans, and HRIS as a Department of One; responsible for full employment cycle oversight from onboarding through offboarding for 25+ full-time staff, 150+ faculty members. ・ Consult Executive Leadership Team and Board of Directors to proactively identify team and organizational needs and pain points; administer monthly organizational health surveys, synthesize and disseminate data to guide decision-making and collaboratively implement… Show more ・ Manage payroll, benefits, policy and compliance, HSE plans, and HRIS as a Department of One; responsible for full employment cycle oversight from onboarding through offboarding for 25+ full-time staff, 150+ faculty members. ・ Consult Executive Leadership Team and Board of Directors to proactively identify team and organizational needs and pain points; administer monthly organizational health surveys, synthesize and disseminate data to guide decision-making and collaboratively implement solutions. ・ Partner with former parent organization and business partner the Philadelphia Museum of Art (PMA) to support payroll and benefits management, navigate cross-organization policies, cultural alignment, and compliance needs. ・ Navigate constantly shifting federal and local government guidelines and create new policies for staff from fully remote, to hybrid, to the reopening of on-site classes and full-time staff offices during COVID-19; ensure policies support community access and equity while maintaining safety for staff, faculty, students. ・ Develop staff engagement and training coordination of staff focused on hard skill training and compliance certifications. ・ Collaborate directly with the Executive Director on policy, strategic planning, and people operations, to deftly navigate the Great Resignation, and support staff morale during unpredictable and turbulent times, and ensure decision-making and new policies are aligned with organizational values. ・ Mediate and de-escalate resolve intra-staff and departmental conflict by following and adapting best practices to a diverse staff, faculty, and student base to accommodate diverse cultural frameworks and needs. Show less ・ Manage payroll, benefits, policy and compliance, HSE plans, and HRIS as a Department of One; responsible for full employment cycle oversight from onboarding through offboarding for 25+ full-time staff, 150+ faculty members. ・ Consult Executive Leadership Team and Board of Directors to proactively identify team and organizational needs and pain points; administer monthly organizational health surveys, synthesize and disseminate data to guide decision-making and collaboratively implement… Show more ・ Manage payroll, benefits, policy and compliance, HSE plans, and HRIS as a Department of One; responsible for full employment cycle oversight from onboarding through offboarding for 25+ full-time staff, 150+ faculty members. ・ Consult Executive Leadership Team and Board of Directors to proactively identify team and organizational needs and pain points; administer monthly organizational health surveys, synthesize and disseminate data to guide decision-making and collaboratively implement solutions. ・ Partner with former parent organization and business partner the Philadelphia Museum of Art (PMA) to support payroll and benefits management, navigate cross-organization policies, cultural alignment, and compliance needs. ・ Navigate constantly shifting federal and local government guidelines and create new policies for staff from fully remote, to hybrid, to the reopening of on-site classes and full-time staff offices during COVID-19; ensure policies support community access and equity while maintaining safety for staff, faculty, students. ・ Develop staff engagement and training coordination of staff focused on hard skill training and compliance certifications. ・ Collaborate directly with the Executive Director on policy, strategic planning, and people operations, to deftly navigate the Great Resignation, and support staff morale during unpredictable and turbulent times, and ensure decision-making and new policies are aligned with organizational values. ・ Mediate and de-escalate resolve intra-staff and departmental conflict by following and adapting best practices to a diverse staff, faculty, and student base to accommodate diverse cultural frameworks and needs. Show less



Pizzeria Vetri

• 1 - 100 Employee

• Assistant General Manager

  • May 2021 - Oct 2021

  Lead recruiting, interviewing, onboarding, training, and testing of new hires. Identify internal talent to promote to supervisory roles for an expanding restaurant group. Control beverage inventory system; introduced new par systems for greater efficacy of ordering and inventory management. Oversee staff of 15+ Front of House employees during daily operations and robust online third-party ordering systems. Lead recruiting, interviewing, onboarding, training, and testing of new hires. Identify internal talent to promote to supervisory roles for an expanding restaurant group. Control beverage inventory system; introduced new par systems for greater efficacy of ordering and inventory management. Oversee staff of 15+ Front of House employees during daily operations and robust online third-party ordering systems.



Evil Genius Beer Company

• United States
• Food and Beverage Services
• 1 - 100 Employee

• General Manager

  • Sep 2016 - Sep 2020

  Oversee payroll, scheduling, day-to-day management and recognition program for approximately 30 staff members, including five supervisors and managers. Generate and analyze monthly profit and loss (P&L) statements to benchmark KPIs (ex: 5% YoY growth) identify and leverage high revenue/profit performing offerings, mitigate product slippage; Investigate and gauge performance and efficiency of food and menu programs to meet timed service food cost standards. Create and actionably document… Show more Oversee payroll, scheduling, day-to-day management and recognition program for approximately 30 staff members, including five supervisors and managers. Generate and analyze monthly profit and loss (P&L) statements to benchmark KPIs (ex: 5% YoY growth) identify and leverage high revenue/profit performing offerings, mitigate product slippage; Investigate and gauge performance and efficiency of food and menu programs to meet timed service food cost standards. Create and actionably document daily/monthly/weekly standard operating procedures (SOPs), including process checklists and benchmarks for all positions: bar manager, MOD (management on duty) manual, kitchen manual, general associate handbook, in addition to hazardous materials and emergency response plan. Recruiting, training and onboarding of associate managers, supervisors, servers, bartenders and line cooks. Perform 30 day, 90 day, and annual performance reviews of staff. Benchmark employee performance to review and determine compensation increases, promotions, and termination when applicable. Carry out exit interviews and offboarding. Project Management of initial facilities set up at location opening, as well as new initiatives and programming, including project plan and timeline creation, scoping costs and inputs, and determining benchmarks for initiative output and performance. Achievements & metrics: 26%+ quarterly growth, consistent YoY growth from $1.5M to $3M revenue; Implementation of Staff Mentor Program; Annual staff retention rate of 70% as compared to industry average of 30%+ Show less Oversee payroll, scheduling, day-to-day management and recognition program for approximately 30 staff members, including five supervisors and managers. Generate and analyze monthly profit and loss (P&L) statements to benchmark KPIs (ex: 5% YoY growth) identify and leverage high revenue/profit performing offerings, mitigate product slippage; Investigate and gauge performance and efficiency of food and menu programs to meet timed service food cost standards. Create and actionably document… Show more Oversee payroll, scheduling, day-to-day management and recognition program for approximately 30 staff members, including five supervisors and managers. Generate and analyze monthly profit and loss (P&L) statements to benchmark KPIs (ex: 5% YoY growth) identify and leverage high revenue/profit performing offerings, mitigate product slippage; Investigate and gauge performance and efficiency of food and menu programs to meet timed service food cost standards. Create and actionably document daily/monthly/weekly standard operating procedures (SOPs), including process checklists and benchmarks for all positions: bar manager, MOD (management on duty) manual, kitchen manual, general associate handbook, in addition to hazardous materials and emergency response plan. Recruiting, training and onboarding of associate managers, supervisors, servers, bartenders and line cooks. Perform 30 day, 90 day, and annual performance reviews of staff. Benchmark employee performance to review and determine compensation increases, promotions, and termination when applicable. Carry out exit interviews and offboarding. Project Management of initial facilities set up at location opening, as well as new initiatives and programming, including project plan and timeline creation, scoping costs and inputs, and determining benchmarks for initiative output and performance. Achievements & metrics: 26%+ quarterly growth, consistent YoY growth from $1.5M to $3M revenue; Implementation of Staff Mentor Program; Annual staff retention rate of 70% as compared to industry average of 30%+ Show less



Home Brewed Events

• United States
• Food and Beverage Manufacturing

• Owner, Brewing Instructor

  • Feb 2013 - Sep 2020

  Develop curriculum and programming in brewing, beer tasting, general beer knowledge, for amateur at-home beer brewers and enthusiasts. Teach brewing and general knowledge classes at private and events in partnership with partners such as Philadelphia Free Library, Franklin Institute, Audrey Claire COOK, SugarHouse Casino. Plan, coordinate, and execute diverse event programs ranging from festivals with 1,000+ attendees to private multi-course dinner events. Develop curriculum and programming in brewing, beer tasting, general beer knowledge, for amateur at-home beer brewers and enthusiasts. Teach brewing and general knowledge classes at private and events in partnership with partners such as Philadelphia Free Library, Franklin Institute, Audrey Claire COOK, SugarHouse Casino. Plan, coordinate, and execute diverse event programs ranging from festivals with 1,000+ attendees to private multi-course dinner events.



TRIA Cafe LLC

• Bar Manager

  • Jun 2014 - Sep 2016

  Lead weekly training sessions to enforce service standards, education on new product offerings; formally test staff on product knowledge each session. Perform keyholder duties including end of day finances, back office administration, close and secure facility. Direct and oversee staff during service, ensuring compliance to SOPs and performance metrics. Lead weekly training sessions to enforce service standards, education on new product offerings; formally test staff on product knowledge each session. Perform keyholder duties including end of day finances, back office administration, close and secure facility. Direct and oversee staff during service, ensuring compliance to SOPs and performance metrics.



Pour Richard's Coffee Co.

• United States
• Restaurants
• 1 - 100 Employee

• Operations Manager

  • Dec 2013 - Jun 2014

  Oversee and administer hiring, create and execute staff training and onboarding programs, generate employee handbook, document daily, weekly, and monthly SOPs. Advise owners in industry and operational best practices as first location opening General Manager, from employee compensation, to inventory management, to physical store layout. Generate and manage public educational programs in coffee roasting and industry education. Oversee and administer hiring, create and execute staff training and onboarding programs, generate employee handbook, document daily, weekly, and monthly SOPs. Advise owners in industry and operational best practices as first location opening General Manager, from employee compensation, to inventory management, to physical store layout. Generate and manage public educational programs in coffee roasting and industry education.



Mugshots Coffeehouse

• United States
• Restaurants
• 1 - 100 Employee

• Finance Manager

  • Jul 2012 - Nov 2013

  Perform monthly P&L analysis, administer payroll, and daily operations. Create and implemented inventory control and analysis program and trained owner and general managers across locations in inventory program management including analysis to hone waste and subsequent cost, ordering schedule and procedures, weekly inventory and par forecasting. Train and coach all staff in successful guest service SOPs and best practices, daily operations, and barista program to ensure quality of product… Show more Perform monthly P&L analysis, administer payroll, and daily operations. Create and implemented inventory control and analysis program and trained owner and general managers across locations in inventory program management including analysis to hone waste and subsequent cost, ordering schedule and procedures, weekly inventory and par forecasting. Train and coach all staff in successful guest service SOPs and best practices, daily operations, and barista program to ensure quality of product output. Achievements: Started as a barista, promoted to AGM within one year, and subsequently became Financial Manager within the next quarter. Show less Perform monthly P&L analysis, administer payroll, and daily operations. Create and implemented inventory control and analysis program and trained owner and general managers across locations in inventory program management including analysis to hone waste and subsequent cost, ordering schedule and procedures, weekly inventory and par forecasting. Train and coach all staff in successful guest service SOPs and best practices, daily operations, and barista program to ensure quality of product… Show more Perform monthly P&L analysis, administer payroll, and daily operations. Create and implemented inventory control and analysis program and trained owner and general managers across locations in inventory program management including analysis to hone waste and subsequent cost, ordering schedule and procedures, weekly inventory and par forecasting. Train and coach all staff in successful guest service SOPs and best practices, daily operations, and barista program to ensure quality of product output. Achievements: Started as a barista, promoted to AGM within one year, and subsequently became Financial Manager within the next quarter. Show less



Neato Burrito

• United States
• Restaurants
• 1 - 100 Employee

• Area Manager

  • Aug 2007 - Jun 2011

  Directed staffing, implementation of new techniques, policies, and inventory control measures. Oversaw SOPs, training and daily operations of 10 managers and 50 associate-level staff across 5 locations. Oversight of payroll, daily transaction totals, banking for all locations. Implemented new digital communication/documentation for internal use. Promoted from store associate to Store Manager in six months, then Area Director with oversight of all locations after first yearly review. Directed staffing, implementation of new techniques, policies, and inventory control measures. Oversaw SOPs, training and daily operations of 10 managers and 50 associate-level staff across 5 locations. Oversight of payroll, daily transaction totals, banking for all locations. Implemented new digital communication/documentation for internal use. Promoted from store associate to Store Manager in six months, then Area Director with oversight of all locations after first yearly review.