Experience

Super 8

• Hospitality
• 700 & Above Employee

• Assistant Manager

  • 2013 - Present

  Manage the administration and daily operations of location and 17+ staff in all aspects of daily hotel activities and operations, to include the hiring, training and performance review of staff, scheduling, operations management, new business development sales, and marketing/advertising, and guest relations. • Orchestrate and expedite the registration and checkout process at the front desk. • Oversee the daily operation of the hotel staff and front desk; register guests into the computer; verify registration, address and credit information. • Lead all aspects of concierge operations to include workforce hiring, scheduling, and the approval of overtime; conduct performance reviews. • Played key role in the successful launch of hotel to include areas such as strategic planning, launch coordination, and event logistics. • Constantly review and develop cost effective solutions for enhancing competitiveness, spearheading growth, controlling costs and increasing revenue. Show less



Bright Star Café & Catering Inc.

• Queens, NY

• Assistant General Manager

  • 2011 - 2013

  Managed and oversaw all aspects of the planning, organization and launch of food service initiatives for customers. Led all sales, daily operations and customer services functions; successfully drove the increate of annual revenue by over 7% through the building of customer loyalty. • Partnered with the chef in the development of menus in accordance to customer/client tastes and demand. • Facilitated staff interviewing and hiring efforts; recruited and trained over 25 team members for diverse positions in order to achieve and maintain all business and financial goals. • Created, coordinated and developed weekly staff schedules within budgeted labor guidelines. • Ensured the proper documentation of all financial and administrative records; monitored spending levels and drove the achievement of all financial targets and forecasts. • Negotiated and managed catering contracts with new clients; ensured requirements were fulfilled. • Audited and maintained inventory levels; controlled costs by estimating, sourcing and purchasing equipment, ingredients and foods through approved suppliers. • Established inventory levels and cost controls, as well as met with vendors to select menu ingredients. • Managed and maintained responsibility for all aspects of food quality and services. Show less



Otarian USA

• Greater New York City Area

• Assistant General Manager

  • 2010 - 2011

  Drove and oversaw all shift operations in partnership with the GM, to include inventory management, P&L, purchasing/ordering, staff administration, sales and customer services functions, and reporting activities. • Managed all administrative management functions to include staff scheduling, weekly budgeting, food cost controls, payroll administration, and all HR related documentation. • Successfully oversaw the launch of two different restaurants simultaneously in Manhattan, NY; led the recruitment, hiring, training and performance of 60+ FOH and BOH staff for both locations. • Built and maintained a customer service rating of 96%; determined through the use of mystery shoppers. Show less



Bistro-To-Go Inc.

• Greater New York City Area

• General Manager

  • 2007 - 2010

  Managed and directed the daily business operations and daily activities of this high volume of restaurant location. Drove business development objectives, including team building and performance, increasing of sales and profitability, and effective cost controls. • Designed and implemented strategic sales plans and marketing strategies to increase sales potential. • Oversaw volume and profit objectives, location financials, sales, forecasting, and inventory costs. • Led daily establishment planning initiatives that supported company goals to achieve both operational excellence and sales results; identified and addressed employee performance issues. • Directing daily administrative duties to include weekly budget and cost controls for food and labor. • Drove the increase of a $1.5M yearly revenue by 10% year over year. • Maintained a 22% food cost through the strategic renegotiation of prices with vendors and the training of staff on proper food management. • Implemented inventory management initiatives, the forecasting of weekly sales margins, various promotions and new item introduction/launch. • Championed the development and launch of a new catering program which increased overall sales. • Oversaw the quoting, negotiation and management of catered events; oversaw all aspects of preparation. Show less



103 Deli Inc.

• Greater New York City Area

• General Manager

  • 2000 - 2007

  Managed and led all aspects and functions of daily business operations to include staff administration, financial management, P&L, cost controls, sales, marketing and customer service. • Devised and created an inventory management process that decreased food costs by 8%. • Facilitated the interviewing, hiring, training, development, performance and scheduling of all staff. • Created and implemented a staff training program that focused on customer service and food handling. • Oversaw product planning initiatives per customer needs and requirements. Show less