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Work Background
Self-employedBusiness Development Consultant
Aug. 2019 - Jul. 2025• Supporting executives and their teams in administrative and financial role remotely. • Executive assistant duties including: scheduling (simple or complex calendaring), travel, email management, expense management, hiring & onboarding, etc. Business and personal needs (restaurant reservations, meeting planning, personal troubleshooting and logistics). • HR duties: onboarding, training, posting and filtering through job needs, employee paperwork, employee handbook development, HR processes and protection. • Developing and executing small company business plans, marketing plans, sales plan, and mission statements • Bookkeeping, developing company Quickbooks (desktop & online) back- end, invoicing, billing, adjusting P&L • Social media marketing, marketing templates, analytics, SEO marketing, Google AdWords, HIPPA compliant email newsletters, developing marketing material including: transit boards, fliers, design template, postings, check presenters, and more. • Event management: from inquiry to execution. Small dinners, luncheons, business meetings, white-glove dinners, etc. Tradeshow experience, wedding party planning, personal home gatherings. RECENT SPECIALTY PROJECTS: **Client: SAAS Document Management System** • Redeveloping invoicing methods, recurring transaction templates and processes, quote to completion process, and any other order and sales administrative needs. • Reconstructed item codes, coinciding with applying that to current and new clients. • Collaborated with CSM and sales to assist in streamlining billing, SOW, invoices, commissions, tracking of leads through billing, etc. **Client: Restaurant Group • Developing business plan for multi-unit restaurant group through purchase & execution of new location. • Implementing Salesforce for small cloud hosting company for developing sales team • Creating executive assistant personalization documents, including in-depth preference sheet template, for small HR company
Wing-itz Restaurant GroupDirector or Operations
Jan. 2018Oversaw daily operations for a multi-unit restaurant group with 4 locations, driving operational excellence, guest satisfaction, and profitability across all concepts. • Led and developed a team of general managers and kitchen leaders, fostering a high-performance culture focused on accountability, quality, and hospitality. • Implemented company-wide systems for inventory, labor scheduling, and cost controls, resulting in a 12% reduction in food and labor costs year-over-year. • Spearheaded new store openings and remodels, ensuring on-time and on-budget launches while maintaining brand consistency and operational readiness. • Partnered with ownership on financial planning, vendor negotiations, and strategic growthuu initiatives that increased overall revenue by $3M. • Championed tech upgrades (POS, reporting, training platforms) to streamline operations and improve team communication.
AQUA Tite Innovative SolutionsOperations Manager
Jan. 2018 - Aug. 2019Hampton, NH• Managing company operations including: pricing development, P&L, product line re-development, employee management • Supported CEO & Managing Director in all admin: sales material, calendar, travel, expenses, etc. • Controlled all AP & AR for $5M revenue • Ran point on brand company purchase: merging all vendors, customers, redeveloping bottom line, product pricing, and controlling debt/assets • Executed warehouse/manufacturing plant purchase and move: ordering and planning line, obtaining CO and all code enforcement, ordering all plant material including racking and vats. • Marketing management: developing material for all aspects of company marketing (fliers, banners, brochures, labels, and on the fly material) • Onboarding new customers and all opening material: credit applications, files, COI, marketing sales material, scheduling demo training • Obtaining and upholding all insurance material including product liability, employee verification, workers comp, and building insurance • Executing and pricing all shipping: developing processes and programs for shipments, from cradle to grave following shipments, filing claims, etc.
Private SectorAdministrative Assistant
Jun. 2016 - Dec. 2017Greater Boston Area• Supporting President, CEO with all travel, calendaring, and expense needs. Including but not limited to: arranging meetings, screening requests for appointments, making travel arrangements, researching and coordinating conference attendance and registration, arranging hotel and flight reservations, and any itinerary needs for office and/or travel. • Office management for staff of approx. 75 with travel, meeting and conference coordination, catering, expense reports, and all other day-to-day operations. • Development of reports, and documents for investment merger • Managing corporate calendar for 2 years out, investor relations, and public relations • Managing minutes at all executive meetings, managing highly confidential information • Organization of all charity and fundraising events, ordering supplies, and tech needs
Onyx RestaurantGeneral Manager
Jan. 2016 - Jun. 2016Bangkok Metropolitan Area, Thailand• Assisted with re-developing and re-opening business • Managed payroll for 35+ staff members: managing overtime, tip outs, hourly, and salary employees • Produced staff scheduling for both management and hour staff. Coordinating with needs and entertainment scheduling. • Re-developed training manuals and all materials in regards to Human Resources, including: health care forms, new hire paperwork, legal papers (i.e. liquor license, fire board forms, etc.) • Coordinating travel and accommodations for talent and entertainment, and any management needs for travel • Financials including: P&L, flash reports, costs, etc. • All food and beverage ordering and inventory, managing costs and developing relationship with vendors • Overseeing menu development, staffing, training, F&B, and opening of new opening. • Researching and complying with Thailand regulations and laws.
Bostonian Hospitality GroupDirector Of Operations
Apr. 2015 - Dec. 2015• Managing five 250-seat restaurants, front of house and back of house staff, all sales & revenue. • Highly proficient in Microsoft office: o Collegiate level course in excel (formulas, scheduling, merging, data entry, etc.) o Advanced in Outlook, including phone syncing, GoDaddy attachment, and other features. o Able to create high-level presentations in Power Point. • Experience in Constant Contact, developing and executing high-end email blasts and any advertising, flyer, banner needs. • Revenue management for daily/monthly/yearly, daily sales analysis, labor cost, and invoice tracking. • Oversaw menu development from base planning, to kitchen and staff training. Able to create PDF documents from scratch. • Hiring, scheduling, training all front of house employees. Including but not limited to developing training manual, developing trainers, and training program. • Managing payroll, tip outs, and all overtime scheduling. • Executed all F&B for the hotel including room service, banquets, hotel staff meals, and events. • Managing private events within restaurant and hotel. Developing contracts and BEO’s for events anything over 12 people. Able to plan events from basic business meetings, to high-end, high-volume dinner parties. • Re-developed the relationship with the hotel, conducting heavy guest service coordination and programs for guests. • Coordinating travel, schedules, and meetings for owner and management.
Anchorage by the SeaExecutive Guest Service Manager
May. 2014 - Mar. 2015• Revenue management, executing rate management, daily cost-analysis of occupancy and restaurant entity. Also maximizing space with over 200 rooms. • Organizing meetings between owner and new investors for hotel and opening restaurant. • Front office, and guest relation management: maintenance, housekeeping coordination, front desk systems implementation, and amenities management. • Executing new reservation system: develop online reservation system from scratch. • Develop and execute televised homepage: daily updates of events, guest celebrations, and local activities. • Front of house hiring & training for both front desk, and brand new restaurant. Creating training manuals and developing mission statements, foundations for goals, etc.
Hillstone Restaurant GroupRestaurant Manager
May. 2013 - May. 2014Newport Beach, CACompleted training in intensive program becoming knowledgeable of: P&L, general ledger accounts, staff management, food production & preparation, bar management, inventory, and ordering. Currently over-seeing high-volume store, earning 10M annually: • Intensive inter-departmental training program; including in-depth financial experience of multi-million dollar locations, staff and service training, and executing high detail-oriented standards. • Multi-departmental experience: daily finances, payroll, operations management, food/recipe training, wine & spirits, and service management. • P&L call-in, projection, and actual assessment experience. • Service, restaurant operations, and bar manager. Competent in ordering, customer relations, complying with corporate policies, general ledger & budgeting processes. • Reconstructed beverage department, including; developing and executing new wine list, recovering budget and minimizing liquor/wine cost.
Omni HotelsStudent Intern at the Omni Parker House
Jan. 2013 - May. 2013Boston, Ma• Semester long internship shadowing area and department directors. • Graduate level capstone course through the University of New Hampshire • Trained in Omni standards and values; Power of One, The Trilogy, union contracts, and day-to-day financials. • Interact with guests and clients from various departments including; catering, F&B, sales, front office, banquets, and many others.
Latitudes at Wentworth by the SeaFront of House Supervisor & Events Intern
May. 2012 - Oct. 2012New Castle, NH• Assisted in executing high-volume, high-quality events • Managed inquiries, set-up, time of event, and break-down with catering team. • Supervised F&B restaurant operations. • Directed the hiring, training, and performance evaluations for staff and supervised their daily performance. • Lead team of approx. 50 employees to provide 5-star service. • Conducted payroll and tracked employee tip outs: prepared schedule and reviewed overtime hours. • Analyzed end-of-night sales reports by reviewing the financial aspects of product development, such as budgets, expenditures and research and development appropriations from previous day. • Associated with main resort/hotel to ensure Marriott & OPL standards. • Back of House expeditor. Assisted in menu forecasting and food sales.
UNH Annual Events TeamDirector of Events for Annual Holiday Soiree
Aug. 2011 - Dec. 2011Durham, NH• Acted as Director of Events for Meetings and Convention class. • Responsibilities included: • Organizing event for 3000 guests including alumni, community, and students • Main contact for all details, managing large budget, directing advertising/sponsorship team, activities team, all volunteers, and vendors • Conducted non-profit silent auction raising approx. $5000 for UNH charities: included gathering sponsors and donations, gathering tax information, and all follow-up information.
PCMAUNH Student Chapter Founder/President
May. 2011 - May. 2013Durham, NHFounded and held President for the first student chapter of Professional Convention Management Association (PCMA). Connected student members with industry related networking events. Attended and worked with New England PCMA members and events. Assisting in welcome and recruiting team for PCMA Nationals in Boston, MA with industry professionals.
The RiverhouseServer
May. 2011 - Oct. 2011Portsmouth, NH• Served high volume of guests at busy, fast-paced downtown restaurant. • Became proficient in menu design, wine, spirits, and guest satisfaction. • Participated in opening and closing duties; which included inventory, stocking/restocking and assisting other servers throughout shift.
Blue LatitudesBlue Latitudes
Jun. 2008 - Nov. 20092 month internship becoming proficient at running a restaurant. Conducted daily cash outs and book keeping Performed weekly financial records closing and management reporting Performed daily back of the house line set-up and as needed food preparation Executed a complete menu revision, design, and implementation Received scheduling requests from service staff and developed needs-based schedule BLUE LATITUDES, Hostess/Server Greeted incoming customers and made patrons feel welcome. Bussed dishes and food from respective tables. Completed necessary side-work including menu preparations. Took phone orders for out of house food. Ran food for fellow co-workers when needed. Began serving lunches and moved to fast-paced deck at dinner. Completed shift work, expoing, opening/closing.;
2008 MARRIOTT COURTYARD HOTELCoordinator/Sales Intern
Jan. 2008 - Jun. 2008Six month internship under the sales and event coordinator of the Marriott Courtyard. Conducted cold calls, and learned the sales portion of a restaurant Prepared and worked on multiple events held in hotel Developed hotel and city activities portfolio Became certified in FOSSE Worked the front desk and because accustomed to goings-on in the hotel;
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