Experience

One Haus

• United States
• Hospitality
• 1 - 100 Employee

• Director Of Recruiting

  • Nov 2021 - Present

• Senior Recruiter

  • Feb 2021 - Nov 2021

  Hospitality Recruiters specializing in dining room, culinary and corporate salaried positions.

• Recruiter

  • Oct 2017 - Feb 2021



STARR Restaurants

• United States
• Restaurants
• 500 - 600 Employee

• Manager

  • Apr 2017 - Oct 2017

  I was serving as one of ten managers at a 200 employee restaurant in Chelsea and heading the front door and orientation departments. I was constantly involved with forecasting, declining and labor distribution as it weighs heavily on the success of this business. Also upholding brand excellence through guest relations, staff compliance and product standards. I was serving as one of ten managers at a 200 employee restaurant in Chelsea and heading the front door and orientation departments. I was constantly involved with forecasting, declining and labor distribution as it weighs heavily on the success of this business. Also upholding brand excellence through guest relations, staff compliance and product standards.



Berry Park

• United Kingdom
• 1 - 100 Employee

• Assistant General Manager

  • Mar 2014 - Oct 2016

  I was hired as a floor manager to oversee the guest relations and efficiency of the 3500 sq. ft. dual level space. I was given two promotions during my time, given responsibilities but not limited to inventory, orders, event management, staffing, marketing and R&M. I left Berry Park as the residing Assistant General Manager. I was hired as a floor manager to oversee the guest relations and efficiency of the 3500 sq. ft. dual level space. I was given two promotions during my time, given responsibilities but not limited to inventory, orders, event management, staffing, marketing and R&M. I left Berry Park as the residing Assistant General Manager.



Balaboosta

• Australia
• Retail Luxury Goods and Jewelry

• Assistant General Manager

  • Nov 2013 - Mar 2014

  I was hired as the Assistant General Manager and had duties that involved reservation management, scheduling, staffing, team enrichment and training. I also had the privilege for working under one of the most recognized Mediterranean Chefs in New York City, Einat Edmony. I was hired as the Assistant General Manager and had duties that involved reservation management, scheduling, staffing, team enrichment and training. I also had the privilege for working under one of the most recognized Mediterranean Chefs in New York City, Einat Edmony.



Jacques Restaurant Group

• Restaurants
• 1 - 100 Employee

• Bartender

  • Apr 2013 - Nov 2013



BR Guest

• United States
• Financial Services

• Bartender

  • Jun 2013 - Oct 2013



Urban Food Group

• China
• Food and Beverage Services
• 1 - 100 Employee

• Bartender

  • Feb 2010 - Mar 2013

  I serve a middle to upper class clientele in a midtown Italian eatery hotspot. I am proficient in Italian wines and the region from which they have derived and also a mixologist in classic cocktails. I serve a middle to upper class clientele in a midtown Italian eatery hotspot. I am proficient in Italian wines and the region from which they have derived and also a mixologist in classic cocktails.



Apostrophe Lounge

• United States
• Restaurants

• General Manager

  • Feb 2009 - Nov 2009

  I was responsible for the overall operation of the lounge. Placing and checking orders, staffing, cost and inventory analysis, floor management and seeing that concepts and overall product was meeting the owner's vision. I was responsible for the overall operation of the lounge. Placing and checking orders, staffing, cost and inventory analysis, floor management and seeing that concepts and overall product was meeting the owner's vision.



The Flying Saucer

• United States
• Public Relations and Communications Services
• 1 - 100 Employee

• Manager

  • Mar 2003 - Feb 2009

  I assisted the General Manager in the overall operations of the restaurant. Placed and checked orders, staffed, managed the floor and was also included in cost analysis. I assisted the General Manager in the overall operations of the restaurant. Placed and checked orders, staffed, managed the floor and was also included in cost analysis.



The Golf Channel

• Event Coordinator

  • Jun 2000 - Dec 2004

  I coordinated events across the nation from a tour bus. I worked with logistic companies, corporate sponsors and media companies to bring together a 250 person event three times a week. I coordinated events across the nation from a tour bus. I worked with logistic companies, corporate sponsors and media companies to bring together a 250 person event three times a week.