Experience

Nitehawk Cinema

• Entertainment Providers
• 1 - 100 Employee

• Bar Manager

  • Oct 2018 - Present



PJ Clarke's

• Restaurants
• 1 - 100 Employee

• General Manager

  • Feb 2018 - Present



New York Yankees Steakhouse

• Hospitality
• 1 - 100 Employee

• Assistant General Manager

  • Feb 2017 - Dec 2017



David Burke Group

• Beverage Manager

  • May 2015 - Jan 2017



BR Guest Hospitality

• United States
• Hospitality
• 100 - 200 Employee

• Service Manager

  • Feb 2015 - May 2015

  Responsibilities include service oversight through all departments, scheduling for a service staff of 50+ servers, training and education oversight for staff, and guest experience management. Responsibilities include service oversight through all departments, scheduling for a service staff of 50+ servers, training and education oversight for staff, and guest experience management.



BR Guest Hospitality

• United States
• Hospitality
• 100 - 200 Employee

• Wine & Spirits Manager

  • May 2013 - Feb 2015

  I oversee the Wine & Spirits program at Blue Water Grill. Responsibilities include management of a list of over 200 wines, from ordering to inventory management and cost control. I utilize accubar and Eatec to run constant analysis of inventory value and current costs, as well as minimize loss and spoilage to keep in line with tight cost percentage goals.Within the scope of my job is also on-sight training of service staff on the wine, liquor, beer and cocktail offerings in this 426 seat restaurant. Instituting a program of blind tasting, a seasonal approach to wine education and salesmanship of the most high-demand through the most esoteric of wine choices and pairings, training is a constant and exciting challenge.I also manage the Bars at this restaurant, of which there are two. I oversee a staff of 7 bartenders, managing scheduling in Timepro, uniform and appearance and excellence in meeting standards and serving perfectly mixed and crafted cocktails.

• Operations Manager

  • Jun 2012 - May 2013

  Currently the closing manager at Blue Water Grill in Union Square, working for BR Guest Hospitality Group.



Vita Nova Restaurant

• Manager

  • Dec 2011 - May 2012

  This management position involves the overseeing of a nightly dinner service consistent with 5-star and 5 diamond service standards. The service staff is made up of undergraduate Hospitality Business students, so the restaurant is unique and demands a dynamic and consistent management style. This management position involves the overseeing of a nightly dinner service consistent with 5-star and 5 diamond service standards. The service staff is made up of undergraduate Hospitality Business students, so the restaurant is unique and demands a dynamic and consistent management style.



Westin Jersey City Newport Hotel

• Front Desk Agent/Concierge/Reception

  • Jun 2011 - Aug 2011

  I received management training in front office accounting, reservation management and customer service. During my time in this internship position, I provided a wide range of customer services at the concierge desk of this 400-room hotel and received some training in front office accounting and management. I received management training in front office accounting, reservation management and customer service. During my time in this internship position, I provided a wide range of customer services at the concierge desk of this 400-room hotel and received some training in front office accounting and management.



Courtyard Marriott

• Lodging Module Management Trainee

  • Feb 2011 - May 2011

  HRIM Lodging Module - Spring 2011Manager Training/Job Rotation ProgramI completed a full job rotation program with training in all aspects of management and operations throughout the Hotel. I also worked with a group on a cumulative Hotel feasibility plan as a final project for the practicum. HRIM Lodging Module - Spring 2011Manager Training/Job Rotation ProgramI completed a full job rotation program with training in all aspects of management and operations throughout the Hotel. I also worked with a group on a cumulative Hotel feasibility plan as a final project for the practicum.