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Innovative, service dedicated, hospitality industry professional with a career focused on high profile venue openings and client development. I am consistently able to deliver achievements in cost reduction and guest satisfaction by drawing from a diverse range of operations and project management experience, always with a gracious, client first approach.

Work experience

Feb 2017Current

Assistant General Manager

The Spaniard

— Managed opening process for revamped bar and restaurant centered on modern gastro-pub concept,  Classic cocktail bar program and updated American menu.  Worked with small management team for all system set up, staff training and execution. 

  • Direct oversight for all operations including brunch, lunch dinner and late night service.  with projected sales gross of over $4.5M.
  • Worked with small management team for all system set up, staff training and execution of all process grossing above planned goals for all service periods
  • Instituted reservation and booking program with traceable sales increases and nightly cover growth 10% in first quarter and greater than 15% in second quarter.  Provided new-to-group metrics for targeted sales growth.

Sep 2015Jan 2017

Director of Operations 

Sisters and Brothers

— Opening General Manager for multi-unit fast casual dining restaurant group.  Focused on developing and packaging systems for rapid expansion of additional units within the first year of operation.  Responsible for all operations decisions, cost control, reporting directly to owners.

Named one of Seattle's best new restaurants in 2016 Seattle Magazine, Eater, and Seattle Times.

  • Managed pre-opening process from proof of concept, branding, construction, licensing.  Exceeded goal of pre-revenue to operational in 6 months. 
  • Created all budgets, accounting procedures, profit and loss statements and first year projections with expected sales over $1.1 million per unit. With immediate roll out of additional units in 2017/ 2018 with significant reduction in both cost to open and cost to operate
  • Proposed and developed catering and private event program, bringing in a sustained 25-30% increase in gross weekly sales
  • Managed communications including press releases, coordinated local media channels (print, TV and online) and national (TV, online) media engagements, online and social media presence as well as community outreach including local business association and community boards.

Sep 2014Aug 2015

Director of Hospitality

GLG-Gerson Lehrman Group

Initial Director of Gerson Lehrman Group's in house event and meeting facilities focused on connecting executive, C-suite and VIP industry experts. Elevated the integrated event space business model client experience and all aspects of their corporate hospitality program, emphasizing effective cross channel communication and a seamless branded guest experience.

  • Established all budgets, opening protocols, service formats, style guides, floor and menu plans for multiple locations and kitchens.  Rapidly scaled business in the first quarter of operation to accommodate 12 distinct events products and a booking rate 50% over initial estimate.
  • Developed multiple vendor accounts and contracts on an annual operating budget in excess of $1 million. Reduced individual event expenses by 30% below initial cost to run in first 6 months of operation.
  • Fully directed all operations teams for over 750 events with weekly schedule of 20-25 event products and an average combined attendance of 300-400.  Produced all documents with events marketing team. 
  • Led development of custom online booking and resource management application. Streamlined approval process from days to hours for new requests.

Sep 2013Jul 2014

Director of Service

The Metric Group - Monarch Room & Gilded Lily

— Organized and developed excellent customer service practices and guest engagements through active opening of destination lifestyle restaurant and lounge venue with initial investment of $18 million.  Multi floor, 220 seat Fresh Market American concept with 4 Private dining facilities and 300 person bar, lounge, event facility focused on luxury branded dining and nightlife with combined per day covers over 1,200. 

Winner of NY Magazine's best nightlife of 2014

  • Responsible for talent recruitment for 150+ front of house team, including management.  Developed all pre-opening operating procedures, standards of service and licensing information.  Led all front of house training programs.
  • Created structured marketing program focusing on acquisition of new clientele through referral, in person outreach and concierge services.  Tracked directly attributable gains in both guest counts and spending with annual estimated value between $500,000 - $750,000.
  • Configured and managed all reservation booking and guest database systems.  Directly managed booking agents promoters and events team to coordinate contracted events and their execution with a regular schedule of 25 - 30 per week

Oct 2006Jun 2014

Guest Service Manager / Maitre d'

The Waverly Inn

— Opened current version of restaurant, a unique 150 seat, high volume, fine dining venue, bar and private event space with annual sales over $9 Million.  Focused on an international VIP guest experience and sustained high profile client list. Role required deep understanding of service standards and exact level of detail. Expanded responsibilities through tenure to manage all front of house business.

Multiple winner of NY Times, NY Magazine, Time Out NYC, Michelin Review and Travel and Leisure awards 

  • Managed several notable guest and reservation lists of over 300 clients per evening. Coordinated all managers, back of house , third party events planners, and reservationists. Responsible for all guest relations. Point of contact for guest, publicists and security teams.
  • Managed scheduling, review, and hiring for front of house staff of 40-50. Ultimately all budgets and venue operation, reported directly to owners.
  • Beverage director, instituted beer and craft cocktail program for service and events. Responsible for P&L, ordering, menu creation, in service training and tastings. Worked closely with Wine Director and for all planning and reporting.

Additional Experience

Casa Nela - Rosemary's   New York, NY                                                                                                          2015
Assistant General Manager

  • Developed catering business operation practices of farm to table, Italian concept
  • Worked with restaurant management team to review P&L and best practices for event execution streamlining internal communications with special events teams
  • Reduced costs by retraining staff, increasing productivity and reducing amount of daily staff

The Sandpiper Group - Super Linda   New York, NY                                                                                     2013
Consultant - Beverage Program Management

  • Revamped bar and cocktail program of multi floor Latin grill concept restaurant and lounge, decreasing beverage costs by 25%
  • Brought all bar facilities up to health code standard in first 2 weeks of operation.


Key Competencies 

  • White Glove Guest Service
  • Team Leadership
  • Project Management 
  • Client Relationship Development
  • Adept Food and Beverage Knowledge
  • Luxury, Lifestyle and Corporate Event Marketing 
  • Budgeting, Planning and Cost Control


Database & Reservation Systems

Excel & Office Suite, Opentable, Guestbridge, Sevenrooms, Venga, Reserve, Resy

Hospitality Reporting & POS Systems

Micros, Avero, Domo, Dinerware, Chefsheet, Peoplesoft, Event Pro, Caterease, Breadcrumb, Aloha, Square, Touchbistro

CRM and Email Marketing Programs

Salesforce, Constant Contact, SugarCRM, My Emma

Venue Social Media Management & Engagement 

Twitter, Instagram, Facebook, Yelp, Google, Eater, Pintrest, TripAdvisor

Operations Certificates

NY Food Handlers Certification, TIPS Certification, Drinkwell Certification



Northeastern University

Major: Biology


Northeastern University

Masters of Bio-medical sciences