Manager at Cuckoo's Chicken House n' Watering Hole (2003-01 – 2011-12)
Worked as a server, bartender, and cook prior to management.
- Rebranded image of the restaurant to reverse a 5-year sales downturn. Worked with owners to devise new menu and revamped marketing strategy, triggering 55% sales growth, rave media reviews (The Durango Herald) and an increase in repeat business by local guests.
- Established mandatory customer service training program for all customer-facing employees. Introduced customer comment cards, Safe – Serve classes. Boosted guest satisfaction scores from 89% to 95% within 6 months of program launch.
- Improved efficiency, sequence of service, order expediting and table-turn times in all dining outlets to achieve a 19% gain in daily covers served with zero additional labor or overhead costs.
- Increased employee satisfaction by 50% while cutting staff turnover in half by developing staff recognition and accountability programs.
- Turned around unprofitable room service operations. Streamlined lunch and dinner options while adding "order-ahead" express breakfasts and late-night fare to increase margins by 7%.
- Partnered with bartenders to create and introduce signature cocktails and gourmet appetizer menu that doubled bar revenues within 2 months.
- Reduced food costs 10% after identifying and eliminating inventory issues such as excess ordering, poor storage, and inefficient waste management.
- Collaborated with hotel GM and corporate representatives to plan and execute major kitchen renovation, installing new, modern equipment that increased efficiency by 18%.
Manager at Cuckoo's Chicken House n' Watering Hole (2013-01 – 2016-12)
Server at Fratelli's (2000-01 – 2002-12)
Fine dining at a premiere Italian restaurant
- Learned wine service and the basics of bartending
Server at Sushi Tazu (1997-01 – 2000-12)
Serving Japanese cuisine in a busy Cherry Creek location
- Worked in a diverse mix of cultures and languages
