Renique Wallace

Results driven hospitality and operations leader with 12+ years of experience overseeing high volume restaurants, multi unit operations, and event venues within fast paced, high expectation environments. Proven success leading large, diverse teams, managing full P&L responsibility, and driving multimillion dollar revenue through disciplined labor control, inventory management, and operational excellence. Highly skilled in HR leadership, office administration, and hands-on floor management, with a strong reputation for building high-performing teams, improving service standards, and executing high profile private events and brand activations.

Adept at partnering with ownership, vendors, and clients to deliver seamless guest experiences while maintaining profitability, compliance, and brand integrity.

Event Site Manager at Downtown - Properties (2022-01 – Present)

• Managed front-of-house operations on active film, television, and commercial sets
• Served as primary on-site point of contact between production, vendors, talent, and venue staff
• Coordinated guest flow, holding areas, basecamp access, and controlled set entry
• Supervised FOH staff including PAs, security, catering, and support teams
• Ensured smooth execution of filming schedules, call times, and scene transitions
• Maintained confidentiality, professionalism, and set etiquette at all times
• Resolved real-time issues involving crowd control, access, and logistics
• Enforced safety protocols, union guidelines, and production requirements
• Supported location setup, resets, and wrap procedures

General Manager at Le Petit Paris (2021-01 – 2025-01)

Led full-scale operations for a high-profile restaurant averaging $9.5M net annual sales (2021–2022).

• Managed and developed 60+ employees including hiring, training, scheduling, payroll, and performance management
• Handled HR responsibilities including onboarding, employee relations, disciplinary actions, terminations, and compliance
• Oversaw office management functions including administrative workflows, reporting, and coordination with ownership
• Conduct pre-shift meetings and provide real-time coaching during service
• Maintained daily floor presence to elevate service standards and guest satisfaction
• Controlled labor, inventory, and operating costs to maximize profitability
• Managed private events, buyouts, and VIP bookings from planning through execution

General Manager / Floating Manager at Culinary Lab (2018-01 – 2020-01)

Supported operations across Sopranos, Blackship, Sorra, Hinoki & the Bird, and 33 Taps Hollywood

• Filled in as General Manager or Floor Managers as needed
• Assisted with new store openings, restructures and staff transitions
• Trained and developed FOH staff while ensuring brand standards and service consistency
• Managed inventory, ordering, vendor coordination, and cost control
• Handled hiring, onboarding, terminations, payroll, and scheduling
• Provided hands-on floor leadership during peak service periods
• Handle guest concerns and resolve issues promptly and professionally
• Enforce health, safety, and sanitation standards

Floor Manager at Aniramen (2016-01 – 2018-01)

• Oversee daily front-of-house operations to ensure smooth service and guest satisfaction
• Maintain service standards, hospitality, and brand consistency
• Handle guest concerns and resolve issues promptly and professionally
• Coordinate with kitchen management to ensure accurate timing and food quality
• Monitor floor flow, table turns, reservations, and waitlists
• Enforce health, safety, and sanitation standards
• Manage cash handling, comps, voids, and end-of-shift reports
• Support sales goals through upselling, service execution, and team motivation

General Manager at Babo Tea House (2011-01 – 2016-01)

Promoted to General Manager at age 20, overseeing operations of two high-traffic locations.

• Managed hiring, training, scheduling, and team development across both stores
• Implemented operational improvements to boost efficiency and ensure consistent product quality
• Handle guest concerns and resolve issues promptly and professionally
• Built strong customer relationships and increased local brand loyalty
• Maintained P&L; oversight and introduced cost-saving initiatives that improved profitability
• Manage cash handling, comps, voids, and end-of-shift reports

– County Prep High School (2009-01 – 2013-01)

Degree in Web Design in Web Design – Kean University (2013-01 – 2015-01)

Completed courses toward Business Management Degree in Business Management – Kean University