Experience

Cohn Restaurant Group

• United States
• Hospitality
• 100 - 200 Employee

• General Manager

  • Nov 2019 - Present

  In November of 2019 CRG opened a new Cafe in Kearny Mesa called Park Social. I took this project on during the final stages of the build out and have since been responsible for both Coin Haus and Park Social management. In my role as GM in two separate locations, I have had to become well versed in time management and prioritization of projects. These are completely different concepts and brands, requiring very different skill sets. However, my role as GM remains to ensure a tight, well run business with an emphasis on quality, cost control and team leadership. Having my time split between these locations means I have developed very strong team leaders who are trained well enough to execute floor management and basic daily tasks. Show less

• General Manager

  • Jul 2016 - Present

  As the General Manager of Coin Haus, a self-serve beercade, I am responsible for every aspect of operations from FOH guest interaction to operations reports and tech management. This position requires proficiency in Microsoft Excel, Aloha POS, Adobe Photoshop and various technologies required to operate the self-serve systems. I prepare financial breakdowns of sales and operational expenses, as well as management of P&L reports, invoicing and event planning.

• Assistant General Manager

  • Nov 2010 - Jul 2016

  Office management including filing, invoicing, p&l, report generating, and menu building. Also on-site sommelier creating and maintaining wine program and specialty cocktail program



Hootwinc

• Pacific Beach, San Diego,CA

• Key Employee

  • Feb 2008 - Oct 2009

  As a key employee it was my responsibility to open the venue, lead pre shift meetings with staff, floor manage and handle close out procedures. For this location, it also required breaking kitchen staff and making all orders myself. As a key employee it was my responsibility to open the venue, lead pre shift meetings with staff, floor manage and handle close out procedures. For this location, it also required breaking kitchen staff and making all orders myself.