Experience

SA Hospitality Group
• United States
• Restaurants
• 1 - 100 Employee
• Vice President of People

  • Jan 2023 - Present


Azumi Restaurant Group

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Head Of Human Resources- North America

  • Apr 2022 - Jan 2023

• US- Director, Human Resources

  • Jul 2019 - Jan 2023

  Zuma award-winning Japanese restaurants have led the way for more than a decade with their sophisticated twist on ‘izakaya’-style informal dining: a contemporary take on authentic Japanese cuisine which is innovative, while still rooted in traditional methods. Every aspect of Zuma’s operation is founded on our uncompromising commitment to excellence, making us an established and trusted brand that stands out in a field of imitators. Zuma was founded in Knightsbridge, London in 2002 by… Show more Zuma award-winning Japanese restaurants have led the way for more than a decade with their sophisticated twist on ‘izakaya’-style informal dining: a contemporary take on authentic Japanese cuisine which is innovative, while still rooted in traditional methods. Every aspect of Zuma’s operation is founded on our uncompromising commitment to excellence, making us an established and trusted brand that stands out in a field of imitators. Zuma was founded in Knightsbridge, London in 2002 by Chef Rainer Becker and quickly established an enviable worldwide reputation. Zuma Hong Kong followed in 2007 and has since been joined by locations in Istanbul, Dubai, Miami, Bangkok and Abu Dhabi. A further opening in New York is planned for 2014. The enormous popularity of the dishes from our Robata grill also led us to establish another group of restaurants, Roka, the first of which opened in London in 2004. From the warmth and professionalism of our service to the precision and skill of our chefs, every aspect of Zuma is designed to produce an exemplary customer experience. Seeking to create an interior space to match the Zuma ethos, Rainer Becker established a long-term collaboration with Noriyoshi Muramatsu, who worked with esteemed Tokyo design company Super Potato in their first project outside Japan. The result is a stylish environment that blends traditional craftsmanship with urban modernity and takes in every aspect, from staff uniforms to walls and tableware. Zuma is the result of dedication and attention to detail that is rarely seen in any business. Its reward can be seen not only in our numerous awards but also in the enduring loyalty of our clientele. Please also see Roka Restaurants, Oblix Restaurants, ETARU Restaurants, INKO-NITO Restaurants



SAMBA BRANDS MANAGEMENT

• Director Of Operations

  • Sep 2018 - Mar 2019

  Responsible for accomplishing business goals through a culture of leadership and hospitality by creating positive guest and staff experiences. Focus on providing operational analysis and implementation for existing and new F&B operations. • Planning and monitoring day to day business operations, overseeing the company's goals for growth, profitability and fiscal achievement by expense control, staff management and adherence to key performance objectives. • Implementing… Show more Responsible for accomplishing business goals through a culture of leadership and hospitality by creating positive guest and staff experiences. Focus on providing operational analysis and implementation for existing and new F&B operations. • Planning and monitoring day to day business operations, overseeing the company's goals for growth, profitability and fiscal achievement by expense control, staff management and adherence to key performance objectives. • Implementing and executing strategies to optimize company and asset growth for multiple venues poised for ongoing global expansion. Show less Responsible for accomplishing business goals through a culture of leadership and hospitality by creating positive guest and staff experiences. Focus on providing operational analysis and implementation for existing and new F&B operations. • Planning and monitoring day to day business operations, overseeing the company's goals for growth, profitability and fiscal achievement by expense control, staff management and adherence to key performance objectives. • Implementing… Show more Responsible for accomplishing business goals through a culture of leadership and hospitality by creating positive guest and staff experiences. Focus on providing operational analysis and implementation for existing and new F&B operations. • Planning and monitoring day to day business operations, overseeing the company's goals for growth, profitability and fiscal achievement by expense control, staff management and adherence to key performance objectives. • Implementing and executing strategies to optimize company and asset growth for multiple venues poised for ongoing global expansion. Show less



Heartland Brewery Group

• United States
• Restaurants
• 1 - 100 Employee

• Director of Human Resources and Operations

  • Jan 2013 - Apr 2018

  Originated the Director of Human Resources position and it's infrastructure for a multi unit restaurant group totaling 900 plus employees. Built position and systems from the ground up in accordance with industry standards. • Set the company's vision, strategy and direction for human resource management and operations, including talent acquisition, organizational structure and design, talent engagement, policy and procedure development, employee relations protocol, succession planning… Show more Originated the Director of Human Resources position and it's infrastructure for a multi unit restaurant group totaling 900 plus employees. Built position and systems from the ground up in accordance with industry standards. • Set the company's vision, strategy and direction for human resource management and operations, including talent acquisition, organizational structure and design, talent engagement, policy and procedure development, employee relations protocol, succession planning and compensation. • Developed talent metrics to quantify the strength of employee performance and ongoing training and development procedures to minimize turnover and increase retention and employee productivity. • Created and cultivated talent within the different brands by recruiting with a focus in cultural and gender diversity and training initiatives.

• Director Of Training And Development

  • Jan 2011 - Sep 2013

  Originated Director of Training position and established comprehensive training materials and procedures for all front of house and management positions, including operations, systems training and budgetary allowances for on-boarding. • Built and established a culture of learning and continuous feedback, working to deliver programs, tools and experiences that engaged and inspired staff at all levels. • Ensured consistency in performance and follow through with comprehensive… Show more Originated Director of Training position and established comprehensive training materials and procedures for all front of house and management positions, including operations, systems training and budgetary allowances for on-boarding. • Built and established a culture of learning and continuous feedback, working to deliver programs, tools and experiences that engaged and inspired staff at all levels. • Ensured consistency in performance and follow through with comprehensive metrics and evaluative tools, monitored on a weekly basis. • Conducted monthly trainer certification, hospitality driven seminars and workshops to continue to develop all personnel while expanding the culture of the company.

• General Manager

  • Sep 2006 - May 2011

  Directed all aspects of management with progressive responsibilities for generating sales and profits while controlling expenses, labor and inventory with annual sales of 5+ million. • Achieved company goals and objectives through new operations strategies, food and beverage menu changes and team building leadership. • Ran operations for seasonal and year round properties within the Company, inclusive of; marketing, quality control, personnel training and payroll… Show more Directed all aspects of management with progressive responsibilities for generating sales and profits while controlling expenses, labor and inventory with annual sales of 5+ million. • Achieved company goals and objectives through new operations strategies, food and beverage menu changes and team building leadership. • Ran operations for seasonal and year round properties within the Company, inclusive of; marketing, quality control, personnel training and payroll management. • Managed all Department of Consumer Affairs Permits and Licensing, FDNY, DOH, Liquor Authority, DOB certifications and updates for all properties.

• Executive Assistant to CEO

  • Mar 2002 - Sep 2006

  Directly assisted CEO and VP of Operations for six retail units averaging a sales volume of 5 million annually performing general administrative duties and support to executives. • Lead all personnel and operational logistics for new property openings, working closely with Executive team, General Contractors, Community Boards and other external committees as needed. • Liason for all Marketing and Promotional programs, including design and press kits Company wide. • Managed… Show more Directly assisted CEO and VP of Operations for six retail units averaging a sales volume of 5 million annually performing general administrative duties and support to executives. • Lead all personnel and operational logistics for new property openings, working closely with Executive team, General Contractors, Community Boards and other external committees as needed. • Liason for all Marketing and Promotional programs, including design and press kits Company wide. • Managed Special Events department and on/off site event execution.