Restaurant Manager at Flour and Barley (2025-01 – Present)
- Manage daily operations of Flour and Barley's Las Vegas location, ensuring consistent food quality, service standards, and exceptional guest experiences.
- Lead recruiting, onboarding, training, and scheduling for FOH and BOH teams; introduced cross-training and mentorship programs to improve coverage and reduce turnover.
- Drive revenue growth through menu engineering, upselling strategies, and targeted local partnerships and promotions.
- Implement inventory controls, portioning standards, and vendor-negotiation practices to reduce food costs and minimize waste.
- Maintain P&L oversight, labor forecasting, and compliance with health and safety regulations while improving guest satisfaction and repeat business.
General Manager at FORC Restaurant (2021-06 – 2025-01)
- Managed all restaurant operations for a full-service establishment, responsible for 60+ staff across FOH and BOH, including recruiting, training, and scheduling.
- Achieved average annual sales growth of 18% by developing catering services, forging local partnerships, and executing targeted marketing campaigns.
- Reduced operating expenses by 12% through vendor renegotiations, waste-reduction initiatives, and process optimization.
- Implemented POS and inventory systems to improve ordering accuracy and forecasting, reducing stockouts and waste.
- Oversaw budgeting, P&L management, events and catering operations, and ensured regulatory compliance and high guest experience standards.
Specialty Restaurant Manager at Hilton Waikoloa Village (2018-06 – 2021-06)
- Managed specialty dining operations within a high-volume resort environment, coordinating FOH and BOH teams to deliver elevated guest experiences.
- Recruited, trained, and developed service staff, establishing standard operating procedures and training programs to raise service consistency.
- Partnered with culinary leadership to refine menus, introduce seasonal offerings, and support banquets and private events.
- Implemented inventory and cost-control measures to reduce waste and improve margin performance.
- Ensured adherence to brand standards, safety regulations, and guest satisfaction initiatives.
Restaurant Manager at Mauna Lani Bay Hotel and Bungalows (2013-08 – 2018-05)
- Managed all aspects of a resort restaurant, overseeing daily operations, staffing, and guest service for a high-volume property.
- Led recruitment, training, and performance development to build a high-performing FOH and BOH team and improve service consistency.
- Introduced inventory controls, portioning standards, and vendor relationships to optimize costs and reduce waste.
- Coordinated large-scale events and banquets, managing logistics, staffing, and profitability.
- Monitored P&L, scheduling, and regulatory compliance to support operational efficiency and enhance guest satisfaction.
Sommelier at Mauna Lani Bay Hotel and Bungalows (1989-02 – 2013-08)
- Designed and managed the hotel's wine program across outlets, curating wine lists to complement menus and guest preferences.
- Negotiated supplier agreements and managed cellar inventory, ensuring proper storage, rotation, and cost control.
- Trained service staff in wine knowledge, pairings, and upselling techniques to enhance beverage revenue and guest experience.
- Organized and hosted wine dinners, tastings, and vendor events to drive beverage sales and brand recognition.
- Maintained records, managed vendor relationships, and ensured compliance with licensing and safety regulations.
