Experience

James Perse Enterprises

• Retail Apparel and Fashion
• 100 - 200 Employee

• Sales Manager

  • Feb 2023 - Present



Self-employed

• Newport Beach, California, United States

• Cryptocurrency and Securities Trader/Investor

  • Nov 2020 - Present



ASSOULINE

• United States
• Book and Periodical Publishing
• 100 - 200 Employee

• Sales

  • Nov 2022 - Feb 2023

  •Assistant to the Boutique Director •Contacted to help lead the sales team, assist the boutique director in new business development, opening and maintaining a new luxury boutique pop up at South Coast Plaza, From November 2022 to April 2023. •Carry keys and alarm codes; open and close store, disarm and arm alarm system •Oversee cleaning, maintenance, and deliveries staff outside of regular business hours •Perform and supervise daily procedures Maintain a tidy and organized employee/delivery entrance area •Monitor and assist other sales staff; assign daily duties As the top performing sales representative, responsible for more than 40% of the stores monthly sales, I Train and support new team members, using proven effective and customer focused sales strategy’s and tools I’ve attained throughout my career. •Provide customer-focused service; welcome customers to the store and assist them with requests Relay to customers expert product knowledge gained through extensive research. •Customer outreach/ Digital Marketing leader, using expert level marketing strategies and tools, increasing store sales metrics and leading the team in sales brought to the store via e-commerce and customer outreach. •Collaborate with Boutique Director to conceptualize and organize marketing and promotional campaigns and to coordinate staff schedules and activities •Handle managerial tasks whenever the Boutique Director is not on site. •Manage bank deposits, balance point of sale drawers •Check and respond to email and phone messages Manage paperwork and tend to other office tasks Ensure that all employees adhere to corporate processes and safety standards



Nobu Hospitality

• United States
• Hospitality
• 300 - 400 Employee

• Sommelier

  • Mar 2017 - Apr 2020

  World renowned Japanese restaurant with focus on service at an extremely elevated level. • Lead server and sommelier responsible for over one million dollars in sales in first year with the company. Dedicated to guest experience by executing Nobu’s “Omakase” and “server created menu’s”. Regularly chosen to take care of all VIP guests including Nobu Matsuhisa himself, as well as his business partners, and close friends, and a vast list of regulars. • In charge of regularly leading education classes i.e wine, sake and sales tactics for fellow coworkers. • Helped in establishing standard operation procedures during restaurant opening. • Lead a small team in charge of creating the “wine bible” for over 100 bottles of wine offered at the restaurant, giving information on tasting notes, grape varietals, vineyard information etc. • Chosen to be part of the teams to open the Indian Wells “pop up” Nobu at both the 2018/2019 BNP Paribas Open tennis tournaments.



Suitsupply

• Netherlands
• Retail Apparel and Fashion
• 700 & Above Employee

• Senior Sales Advisor

  • Nov 2018 - Dec 2019

  Top Grossing Senior Sales Associate for West Coast Region, USA of SuitSupply, 2019. Top Grossing Senior Sales Associate for West Coast Region, USA of SuitSupply, 2019.



Brü Grill & Market

• Lake Forest, California, United States,

• Regional Director Of Operations

  • Feb 2016 - Feb 2017

  Seasonal American cuisine, focused on our farm to table steaks and fresh seafood brought in from only the best purveyors. Restaurant locations in both Pasadena, CA, as well as our flagship restaurant in Lake Forest,CA. Featuring beautifully designed eye catching exterior/interiors, 1930’s themed bars where you can watch the bartender use the classic sliding ladder to grab whichever of our 100+ list of spirits that reach up to 20 feet high and suits your palate. Also encompassing 40+ taps of craft beers, an innovative season craft cocktail menu, and speciality wine lists with varietals and bottles from around the globe. •10million in annual sales combined. Responsibilities included but not limited to; •Overseeing both restaurants daily by way of splitting time as needed physically to be at one location or the other, while simultaneously being in tune with what’s happening at the other restaurant by of steady communication via; text, phone email, or in case of emergency, physically go to the restaurant to handle the situation personally. •Hiring entire management teams for both restaurants. •Creating and implementing workshops for management teams to learn practice and grow their skills. .Head of COGS analytics department for both restaurants, inventory/control, product pricing and menu updates. • Instrumental in design, build, and optimization of the second location opened September 2016, Pasadena.



FIG & OLIVE

• United States
• Restaurants
• 1 - 100 Employee

• Bartender Manager Sommelier

  • May 2014 - Feb 2016

  •350 seat, fine dining coastal Mediterranean restaurant with extensive wine list.17M annual sales. •Roles; Lead Bartender, Lead Server, Sommelier, Assistant Manager •Private event Lead;handling VIPs and BEOs with over 100 guests. Frequently top in both wine and total nightly sales. Cultivated many regulars in demanding atmosphere. Trainer for servers, cocktail servers, and bartenders. •Began Manager training program learning beverage control, payroll & floor management and scheduling, as well as implementing a sales course for new hires, to help progress their knowledge of increasing PPGA in a subtle and elegant manner creating the upmost memorable experience.



Charlie Palmer Collective

• United States
• Hospitality
• 1 - 100 Employee

• Server

  • Nov 2012 - May 2014

  • French-American Chef-Driven restaurant with nightly 5-course specials. Award-wining cuisine, wine & cocktail lists. • Server and bar-back needing to communicate specialty foods, preparations and ingredients the changed daily. Tableside service of meats & fish expected of servers. Bar-back apprenticeship expected learning large inventory of spirits, aperitifs, and cordials. • French-American Chef-Driven restaurant with nightly 5-course specials. Award-wining cuisine, wine & cocktail lists. • Server and bar-back needing to communicate specialty foods, preparations and ingredients the changed daily. Tableside service of meats & fish expected of servers. Bar-back apprenticeship expected learning large inventory of spirits, aperitifs, and cordials.