Shanice McLeod

Hospitality operations leader with 10+ years of experience across luxury dining, guest service, and business administration. Most recently led daily service for Miru at The St.

Regis

Chicago, supporting a 130+ employee team in a high-volume environment. Skilled in floor leadership, talent development, labor planning, service recovery, and cross-functional execution.

Service Manager at Miru at The St. Regis Chicago (2023-05 – 2026-08)

Directed daily front-of-house operations for a high-volume luxury restaurant, helping lead approximately 130 employees across departments and shifts.

• Led peak-period floor execution, staffing deployment, opening and closing readiness, and consistent delivery of luxury service standards.
• Managed hiring, onboarding, training, scheduling, coaching, and corrective action while building team accountability and service confidence.
• Balanced labor needs, productivity, and guest experience through proactive workforce planning and real-time operational decisions.
• Served as a senior escalation point for complex guest and operational concerns, delivering thoughtful service recovery and protecting guest loyalty.
• Partnered with culinary and senior leadership on workforce planning, process improvement, safety, compliance, and operational readiness.

Office Assistant at Ema / Aba (2021-05 – 2023-05)

Supported restaurant operations, staffing flow, and guest experience across fast-paced hospitality environments.

• Coordinated with accounting, HR, logistics, and operations teams while preparing financial and operational reports for leadership.

Executive Assistant at JPMorgan Chase (2019-01 – 2020-09)

Supported executive leadership through complex scheduling, logistics, operational coordination, and careful handling of confidential information.

• Audited project data, prepared invoices, and adapted quickly to changing business priorities.

Office Manager at Ai Fiori (2017-01 – 2019-01)

Advanced from service support into office and operational management responsibilities within a fine-dining environment.

• Coordinated events, client communications, inventory tracking, vendor relationships, and cross-department execution; reduced annual operating costs by approximately $2,000 through vendor optimization.

Bachelor of Science in Business Administration – Pennsylvania State University