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Work Background
Meow WolfSenior Human Resources Business Partner
Nov. 2022Denver, Colorado, United States-Proven ability to align HR Strategies with business objectives by developing and implementing comprehensive management initiatives and performance management systems that drive organizational growth and employee engagement -Extensive experience in providing strategic HR guidance to senior leadership teams, including program design, workforce planning/scheduling, and change management to support business expansion, restructuring, and optimization efforts -Skilled in employee relations, conflict resolution, and compliance management, with a focus on mitigating risk and ensuring adherence to labor laws, regulations, and company policies while fostering positive employee relations
TargetExecutive Team Leader of Human Resources
Sep. 2020 - Oct. 2022North Bay Area California-Development of a Diversity & Inclusion Program tailored to the Northern California region -Life Cycle of Employee Development and Progression updated -Learning Journey Tasks list created for every team member in the district -Developing a quarterly calibration performance review program
HONEY BUTTER FRIED CHICKEN LLCHuman Resources Manager & Restaurant Consultant
Jan. 2018 - Aug. 2020Chicago, Illinois, United States-Develop in-depth training programs designed to educate staff regarding topics of diversity, ethics, mental health & wellness -Resolve human resource issues in a professional & discreet manner -Establish open-door staff listening sessions to improve employees' trust and relationships -Develop and maintain all files related to employee life cycles -Communicate with department heads about employee hiring needs, challenges, and concerns -Applied specialized knowledge of fast casual dining trends and customer preferences to assess operational inefficiencies and recommend streamlined processes, menu innovations, and technology solutions aimed at enhancing speed of service, customer convenience, and overall profitability -Partnered with owners and management team to develop and implement cost-effective strategies for menu optimization, ingredient sourcing, and supply chain management, resulting in improved margins, reduced waste, and enhanced customer value propositions during a pandemic -Facilitated a significant increase in the restaurant's PPA from $14 to $22 within one year, served over 400,000 guests, and played a key role in boosting revenue to over $8 million
Half AcreMarketing & Events Professional
Jul. 2016 - Aug. 2020Chicago, Illinois, United States-Representative & educator at several major festivals and tasting events -Promoted Half Acre brand to vendors, distributors, and restaurants/bars -Assisted in brewing, canning, and labeling -Philanthropic Committee Member: supported city and lakeshore cleanup -Completed an Advanced Cicerone Certification, only 170 in the world
One Off Hospitality & Boka Restaurant GroupRestaurant Consultant
Jul. 2016 - Aug. 2020Chicago, Illinois, United States-One Off Hospitality James Beard Awards: Outstanding Baker, Bar Program, Restaurateur, Chef, Restaurant Design 4x, and Best Chef Great Lakes -Boka Restaurant Group Awards: 18 James Beard Award nominations, two Food & Wine Best New Chefs, 13 consecutive Michelin Guide stars for Boka, and 6 Boka Restaurant Group restaurants on Chicago Tribune's Top 50 List -Proven track record of successfully developing and implementing tailored strategies to enhance operational efficiency, increase profitability, and improve guest satisfaction for diverse restaurant establishments -Extensive experience in menu development, culinary innovation, and sourcing the best practices optimizing food quality, cost-effectiveness, and sustainability -Demonstrated expertise in conducting thorough operational assessments and providing actionable recommendations to streamline processes, reduce waste, and maximize revenue generation -Strong leadership and communication skills, with a collaborative approach to working with restaurant owners, managers, and staff to facilitate effective change management and performance improvement initiatives -In-depth knowledge of industry trends, regulations, and emerging technologies, coupled with a passion for staying abreast of the latest developments to deliver cutting-edge solutions and drive competitive advantage for clients -Achieved an impressive revenue of $25 million with Boka Restaurant Group while overseeing gross sales that surpassed $100 million, showcasing efficient operational management and financial success
The Historic Taos InnHuman Resource Director
Jun. 2013 - Jun. 2016Taos, New Mexico, United States-Handled all aspects of recruitment & hiring -Developed, updated, and managed the training and development programs for employees -Coached, counseled, and mentored employees and members of the management team -Assisted the accounting team during payroll and enrollment periods -Stepped in as interim F&B consultant during the director's absence, effectively overseeing aspects of the Food & Beverage operations, including planning, inventory management, and staff supervision, to ensure seamless continuity of services and exceptional guest experience -Provided leadership and strategic direction to the F&B team, fostering a collaborative and high-performance culture while maintaining operational excellence and achieving key performance indicators, such as increased guest satisfaction scores and profitability, during the transition period
The Alinea GroupFront of House Team / F&B Consultant
Apr. 2005 - Dec. 2010Chicago, Illinois, United States-One of only 14 restaurants in the U.S. to earn the coveted Michelin 3-star rating -James Bear Awards: Outstanding Restaurant in the U.S., Outstanding Service in the U.S., and Outstanding Chef in the U.S. -Rated 7th on the list of World's 50 Best Restaurants -Exhibited a deep understanding of the culinary arts and hospitality passion that is Alinea -Articulated detailed & intricate tasting menu to guest -Curated unique dining experiences for every visitor -Participated in the groups opening project teams -Leveraged expertise in fine dining operations to conduct comprehensive assessments of restaurant establishments, identifying areas for improvement in service standards, menu development, and ambiance to elevate the dining experience and drive guest satisfaction -Collaborated with the Chef and Owner of Alinea to develop tailored strategies for enhancing brand positioning, optimizing cost structures, and increasing revenue streams through innovative menu concepts, upscale service offerings, and targeted marketing initiatives
The Federal Reserve BankHuman Resources Analyst
Aug. 2003 - Jul. 2005Chicago, Illinois, United States-Conducted systematic urban & rural growth studies -Implemented online onboarding system -Assisted in improving the district's health & benefits program -Developed a mentorship program for college interns
Arnold & AssociatesFinancial Analyst
Jun. 2003 - Apr. 2005Chicago, Illinois, United States-Achievements/Tasks Obtained a Series 7, 9, and 10 Certification -Developed knowledge regarding stocks and commodities -Managed wealth portfolios valued at over 100 million dollars and built customer relationships
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