Experience

Trinity Groves

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

• Director of Operations

  • Feb 2020 - Present

  Joining the Trinity Groves Restaurant Incubator Program as part of the accounting team, I helped oversee the financials for 12 plus properties. Given my background at the time I helped achieve the vision of the executive team and owners. • Developed skills in implementing and utilizing Toast POS, Restaurant 365, OpenTable & BBOT along with other strategic operations to improve day to day operations and increase sales. • Helped develop their Talent and Acquisition department, by creating job templates, screening candidates, hiring, onboarding, inboarding, and retaining top-notch talent in all levels of a restaurant. • Was the primary communicator between General Managers and Operators to provide solutions to challenges facing both teams. • Handled all tier one, IT, AV, hardware, and software issues at the store and corporate level. • Searched and vetted new vendors to reduce cost, improve product quality and services, or overcome new challenges. • Implemented strategies to help improve Key Performance Indicators for both BOH & FOH. • Continuously researched and studied restaurant consumer habits in the Dallas area to obtain a better understanding of the modern-day trends and forecasted trends in the restaurant scene. Being part of various different businesses has allowed me to acquire diversified business skills ranging from costing, marketing, operations, vendor relations, transferable to various different fields. Show less



Paradiso, Bishop Arts

• Dallas, Texas, United States

• Service Manager

  • Aug 2019 - Feb 2020

  I joined the Paradiso team as a server, and through showing strong leadership skills my role pivoted to Service Manager within six months of employment. My primary focus was on service standards, creating and maintaining FOH procedures, and evaluating FOH employees in various departments to ensure operational standards were met. • Top performing server in food, liquor, beer, and wine sales. • Took initiative to develop training procedures, launching my leadership role. • Developed systems for private events, banquets, and buyouts regarding service. • Recruited, screened, and hired team members that exemplified the company’s core values and showed exemplary knowledge of food and beverages. • Developed systems for salary managers ranging from opening and closing check lists to proper termination procedures. • Created structure for management meetings by providing insights on FOH and BOH operations, in turn saving time and money for the business. • Identified great leadership qualities in staff members for potential internal promotions to provide assets to the operation in employee moral and company culture. Show less



El Bolero

• Dallas, Texas, United States

• Assistant General Manager

  • Mar 2019 - Aug 2019

  Hired to improve service standards and stimulate bar sales while internal morale was low due to management turnover. In the early stages of operational turn around, I was promoted from Floor Manager to Assistant General Manager. By recruiting, screening, and hiring talented staff morale was reinstated, bar sales began to climb, and customer satisfaction skyrocketed due to the shifting in internal culture. Held the position of General Manager while the company searched for someone to fill that role. In this time I developed LBW Par sheets for both the upstairs Mezcal Lounge and downstairs bar, designed a more accurate order guide for bar fruits and garnishes, planned and executed profitable events in our Mezcal Lounge for clients ranging from intimate business dinners to cocktail parties with over 40 guests. Show less



Hudson House

• Dallas, Texas, United States

• Kitchen Manager

  • Jun 2017 - Mar 2019

  Promoted rapidly through a series of increasingly responsible management positions based on strong sales, team building, and team leadership skills. Helped open both Hudson Houses. • Top performing server in food, liquor, beer, and wine sales. • Trained all FOH employees both individually and in team settings. • Recruited dozens FOH and BOH employees for roles that were the best fit. • Developed inventory and organization systems for BOH operations lowering food cost by 10 % from one period to the next, along with reducing waste by reinventing the ordering process and cutting back on kitchen over preparation. Show less



Patrizio Italian Restaurant

• Dallas, Texas, United States

• Assistant General Manager

  • May 2013 - May 2017

  Rapid advancement within the company by demonstrating ethics, responsibility, and leadership. Reflecting my ability to be cross trained and execute that training, by taking on multiple roles daily. Responsible for the planning, organizing, training and leadership necessary to achieve; stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Managing day-to-day responsibilities of the restaurant and overseeing light financial and marketing operations. Show less



Xclusive Staffing

• Dallas-Fort Worth Metroplex

• Assistant Manager

  • Mar 2011 - May 2013

  Hired as part of the original crew to help launch the first branch in the DFW area. I was initially hired as a banquet server, but management trained me in various positions ranging from Kitchen Prep, Houseman, Room Service, Barback, Bartender, Banquet Server, Banquet Captain, Room Service, and Dining Room Assistant. With time, the Xclusive Staffing designated me as an Account Opener. They would send me and a team that was trained by me to facilitate deals and be an ambassador for the company. I would train 10-15 employees in a classroom setting on a weekly basis for continuing education. • Accounts worth mentioning: Marriot, Embassy Suites, Hilton Anatole, The Omni Dallas, Renaissance Dallas Hotel, Benchmark Hospitality of Texas, Inc. • Lasting initiatives that I executed or was a catalyst for include increasing retention of top-notch talent in the team and the acceleration the company’s expansion plan. Show less