Experience

Sora Partners

• Indonesia
• Design Services
• 1 - 100 Employee

• West Coast - Regional Implementation Manager

  • May 2022 - Present

• Systems Implementation Engineer

  • Jun 2021 - Present

  Provide and consult in Information Technology and implementation services of and through cloudbased software, point of sales systems, and Restaurant best practices. Achieved through : Staff training, Mgmt training, and IT and UI Configuration of POS system(s), networks, and overall operational procedures of existing and or new project builds within F&B.


Terrazza ChaChaCha LA
• General Manager

  • Feb 2021 - Jun 2021

HomeState
• Sweden
• Real Estate
• 1 - 100 Employee
• General Manager

  • Dec 2020 - Feb 2021


Fia Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• General Manager

  • May 2020 - Oct 2020

  relaunched and help reopen location prior and during first stages of covid. responsible for all day to day Financials, and operational jobs such as, training,onboarding, coaching, payroll needs and invoicing and all other factors in a pnl. Helped location maximize reservations and guest reviews on opentable, ensured staffing needs and knowledge of beverage,spirits, and food was upheld up until first covid waive causing closures of locations. relaunched and help reopen location prior and during first stages of covid. responsible for all day to day Financials, and operational jobs such as, training,onboarding, coaching, payroll needs and invoicing and all other factors in a pnl. Helped location maximize reservations and guest reviews on opentable, ensured staffing needs and knowledge of beverage,spirits, and food was upheld up until first covid waive causing closures of locations.



Tartine Bakery/Alameda Supper Club

• Acting General Manager

  • Oct 2018 - Dec 2019

  Part of the opening taskforce, consulted Train, hire, onboarded and coached 250+ staff members in an establishment that was 40,000sqr ft. Ran 2 full service restaurants with james beard awarded and nominated chefs, a cafe/market, retail area, and bakery Oversaw inventory, labor, scheduling, training material and effectively implemented Operating procedures for FOH Helped establish and effectively run, private and special events by establishing banquet/private event standards and assured guests expectations were met per event Managed and was responsible for day to day transactions in a P&L, configuring and streamlining pos, and restaurant technology to meet the constant changes during the course of the life cycle of the project Show less



The Rose Cafe and Market

• United States
• Entertainment Providers
• 1 - 100 Employee

• Senior Manager

  • Jun 2016 - Sep 2018

  Train, hire, and lead a staff that does over 1mil in revenue monthly Establish and help increase sales through staff menu knowledge, and service standards in a chef driven restaurant through implementing standard operating procedures marketing and upselling of location amenities Train, hire, and lead a staff that does over 1mil in revenue monthly Establish and help increase sales through staff menu knowledge, and service standards in a chef driven restaurant through implementing standard operating procedures marketing and upselling of location amenities


Zinc Cafe & Market
• United States
• Restaurants
• 1 - 100 Employee
• Manager

  • Oct 2014 - Jun 2016


Hyatt Regency Orange County

• United States
• Hospitality
• 1 - 100 Employee

• Outlets Manager

  • Jun 2013 - Oct 2014

  Hired, trained and managed 130 plus associates to accommodate up to 550 guests per meal periods in 5 seperate outlets Established proper service standards by facilitating departmental meetings to update staff about sales, cost control, changes in policy and other operating procedures Implemented and designed quarterly employee incentive programs to help increase Medallia and net promoter scores through genuine hospitable service and service recovery methods Worked with culinary department to menu engineer seasonal menus that address the changing guests’ needs Show less



Grand Hyatt San Antonio

• United States
• Hospitality
• 1 - 100 Employee

• Assistant Executive Steward

  • Jun 2011 - Jun 2013

  Managed, trained, scheduled and lead a department with over 30 associates and 3 supervisors both fulltime and outsourced labor Worked closely with catering banquets and the culinary team to address and assure satisfaction of banquet events were carried out by our departments respectively and cohesively through implementation of Event orders and preplanning Helped acquire a score of 96% on Ecosure evaluation Oversaw all the inventory of the F&B department for 1003 rooms and over 150,000 sqr ft of meeting space Supervised F&B budgets by establishing inventory control methods and proper purchasing through Birchstreet Acquired a 4.8 on Gallup score for employee satisfaction, the second highest obtained in the hotel Show less



Hyatt Hotels Corporation

• United States
• Hospitality
• 700 & Above Employee

• Corporate Management Trainee

  • 2011 - 2012

  Finished a corporate hospitality and hotel management training program with an emphasis in food and beverage in which i rotated within all departments of a hotel learning day to day service essentials, translating financials and setting and implementing operating procedures within the food and beverage departments Finished a corporate hospitality and hotel management training program with an emphasis in food and beverage in which i rotated within all departments of a hotel learning day to day service essentials, translating financials and setting and implementing operating procedures within the food and beverage departments



The Nugget Grill and Pub

• United States
• Restaurants

• Supervisor

  • 2010 - May 2011

  Dealt with guests and worker issues, concerns, and requests Helped assure all EcoSure rules were being implemented and followed while applying safe food standards Helped organize and lead a department of 12 associates Managed side work duties and par levels and made sure they were upheld by introducing Standard Operating procedures Dealt with guests and worker issues, concerns, and requests Helped assure all EcoSure rules were being implemented and followed while applying safe food standards Helped organize and lead a department of 12 associates Managed side work duties and par levels and made sure they were upheld by introducing Standard Operating procedures