Experience

Flour+Water Hospitality Group

• United States
• Hospitality
• 1 - 100 Employee

• Server

  • Sep 2022 - Present



Magic

• United States
• Software Development
• 1 - 100 Employee

• Executive Assistant to the CTO & CPO

  • Apr 2022 - Aug 2022



Robin Restaurant

• Lead Server & Wine Assistant

  • Mar 2021 - Apr 2022



Fig & Thistle

• United States
• Restaurants
• 1 - 100 Employee

• General Manager

  • Dec 2018 - Nov 2021

  In a city dominated by a fine dining culture, Fig & Thistle sets out to debunk the assumption of wine being stuffy and high-society. Working closely with direct relationships with winemakers and importers, I curated a list that highlighted the rich and secret world of California winemaking, empowering an intimate team of bartenders to become advocates for niche or rare products and make them available, both in price and character, to the general public. Extensive inventory management and budget control, along with HR, timekeeping, and communication roles. Show less



The Riddler

• United States
• Restaurants
• 1 - 100 Employee

• Maitre D'

  • Jan 2018 - Mar 2019

  A bustling and classy Champagne Bar, I started here as their inaugural host, helping to develop a hospitality program that started at the front door and became a key figure in developing a loyal base of regulars. Here, I played a key role in maintaining a welcoming and inviting culture in an environment that intimidated most of our new guests. Learning how to demystify the complicated world of high-end sparkling wine for anyone solidified my skills in making something exciting and mysterious seem comfortable and approachable to the intimidated. Show less



N O P A

• San Francisco, California, United States

• Restaurant Manager

  • Sep 2011 - Feb 2016

  Helping build community and culture through food and drink, NOPA has been a figurehead in San Francisco's Restaurant Industry for more than a decade, as a neighborhood gathering place and an outpost for late night restaurant workers. I held a diverse number of roles here, from prep cook all the way to Front of House Manager, using my knowledge of the restaurant's ins and outs to empower a diverse team of talented industry leaders. Helping build community and culture through food and drink, NOPA has been a figurehead in San Francisco's Restaurant Industry for more than a decade, as a neighborhood gathering place and an outpost for late night restaurant workers. I held a diverse number of roles here, from prep cook all the way to Front of House Manager, using my knowledge of the restaurant's ins and outs to empower a diverse team of talented industry leaders.