Experience

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  CUCINA LOGICA

  • New York City Metropolitan Area

  • Hospitality Consultant

    • Apr 2019 - Present
    • New York City Metropolitan Area

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  JEAN-GEORGES MANAGEMENT

  • New York, New York

  • Senior Operations Manager

    • Mar 2016 - Aug 2018
    • New York, New York

    Responsibilities Included:**Assist with the training and evaluation of all management staff**Staff Development **Assist with the management of costs associate with the operation**Manage the declining budget to monitor and control costs**Payroll and tip processing for 200+ employees**New hire on boarding and orientation for new staff for both FOH and BOH**Monitor and communicate labor costs to the floor management staff**Overtime analysis and brainstorming with AGM and DOO**Liaise with the corporate special projects coordinator to assist with the oversight of restaurant projects**Purchase and manage costs of all FOH Goods (silverware, china etc)**Weekly management meetings**Direct supervision of reservations team**On-site HR contact; liaise with corporate HR team**management of Micros programming and maintenance**Financial reconciliation**Sales analysis with Avero

• 

  Jean-Georges Restaurant

  • Office Manager

    • Mar 2012 - Mar 2016

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  Cucina

  • Woodstock, New York

  • Assistant Manager

    • Jun 2008 - Feb 2012
    • Woodstock, New York

    Responsibilities included:*Supervising service, menu and beverage quality while ensuring customer satisfaction*training of new front of house staff*managing daily money transactions including payments, running daily reports and deposits*working both front bar and service bar*conducting month-end inventory and ordering of front of house materials*assisting in the planning and execution of private events

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  The Culinary Institute of America

  • Hyde Park, New York

  • Teaching Assistant

    • May 2007 - May 2008
    • Hyde Park, New York

    Responsibilities included:*Managing a group of students in a high volume upscale Italian restaurant*Assisting the instructor with organization of daily lesson plans, lectures and demonstrations*teach students general knowledge of fine dining table service in a real dining setting*Provide high quality customer service with acute attention to detail*Assisting in the execution of private events