Assistant General Manager at Only The Wild Ones (2025-07 – Present)
- Designed and implemented foundational operating systems, including steps of service, pre-shift meetings, floor plans, staffing, inventory, and management procedures
- Recruited, onboarded and led a cross-trained team capable of supporting multiple roles and service styles
- Created and managed recurring community-driven events with local businesses and nonprofits, increasing sales, brand awareness, and social impact
- Managed p&l while maintaining service excellence
- Planned, staffed, and executed private events, driving high guest satisfaction and repeat bookings
- Established SOPs to seamlessly transition between service models, transforming the space from an elevated wine bar to a high-energy, club-style environment
- Fostered a positive team culture through collaborative communication, learning, mentoring, and accountability
Co-Founder at Aguas Locas, Bar Nuda (2020-11 – 2025-12)
- Co-founded and managed daily operations for Bar Nuda and Aguas Locas, guiding each concept from idea to successful launch
- Directed all business operations including production, logistics, budgeting, and vendor partnerships to support scalable and profitable operations
- Led sales across events, retail, and direct-to-consumer channels, negotiating contracts and driving revenue growth
- Built community relationships and led collaborative and engaging activations to strengthen long-term relationships and brand loyalty
- Planned and executed large-scale events and promotions, managing staffing, timelines, permits, and on-site operations
- Oversaw marketing and brand presentation across social media, packaging, and in-person experiences
- Maintained compliance with licenses, permits, taxes, and required business documentation
Floor Manager // Co-General Manager at The Rose Cafe (2018-04 – 2020-11)
- Managed daily front-of-house operations, ensuring smooth service and a quality guest experience in a high-volume, chef-driven restaurant
- Led hiring, training, scheduling, and performance management for front-of-house staff, promoting accountability, teamwork, and service excellence
- Controlled inventory, ordering, and vendor relationships to manage food and labor costs, reduce waste, and maintain product quality
- Partnered with chef, director of ops, and management team to track sales, optimize labor, and implement strategies to improve revenue and efficiency
Assistant General Manager // Interim General Manager at Chaya (2016-02 – 2017-09)
- Led day-to-day operations and team communication to improve service consistency and performance
- Collaborated with Executive Chef on menu updates and promotions to increase sales and guest engagement
- Developed and implemented training programs that improved service quality, team retention, and guest satisfaction
- Managed scheduling, inventory, and ordering to control labor and food costs while improving profitability
- Launched concierge services and led special events and promotional rollouts to increase brand visibility and revenue
Front of House Manager at Market Bar (2015-05 – 2016-02)
- Conducted daily pre-shift meetings to align teams, communicate daily objectives, and inspire service excellence
- Partnered with mixologists to elevate the specialty cocktail program, and led the launch of new offerings that improved execution, strengthened teamwork, and increased beverage revenue
- Supervised ordering and inventory of front of house dry goods and supplies
Sous Chef // FOH Manager – San Francisco, Ca (June 2013 – May 2015) / Server Trainer // Bartender // Assistant Manager – Long Beach, Ca (April 2010 – June 2014) at Bubba Gump Shrimp Company (Landry's) (2010-04 – 2015-05)
- Selected for internal Growth Program and promoted into FOH Manager and Sous Chef roles; ranked in top 5% of employees for performance and leadership potential
- Led large FOH and BOH teams, building consistency in service execution and food quality standards
- Launched the first BOH "Train the Trainer" program to support leadership development
- Actively recruited, trained, and coached team members across departments to improve performance, and accountability
- Supported cost control efforts by managing p&l using sales trends, forecasting, and inventory discipline
- Developed and executed sales and engagement initiatives to increase revenue and promote positive team member morale
