LA FONDUE
(RESTAURANT)
LOCATION: California
ROLE: General Manager
SUMMARY: Having been hired to improve staff productivity, social media reviews, and sales, my time at La Fondue ended with the restaurants most profitable year ever and glowing reviews on Yelp/Open Table.
HIGHTLIGHTS: Creating the companies new training manaul, training many generations of staff, implenting new policies to improve perfomance and customer service, wine education, recruiting, payroll, scheduling, marketing...
ROLE: General Manager
SUMMARY: Having been hired to improve staff productivity, social media reviews, and sales, my time at La Fondue ended with the restaurants most profitable year ever and glowing reviews on Yelp/Open Table.
HIGHTLIGHTS: Creating the companies new training manaul, training many generations of staff, implenting new policies to improve perfomance and customer service, wine education, recruiting, payroll, scheduling, marketing...
THE SHIFT HOTEL
(Hotel, Restaurant, Yoga Studio)
LOCATION: Bali
ROLE: General Manager
SUMMARY: Joining the project during the construction phase and seeing it through opening I was responsible for operations of the hotel, restaurant, and yoga studio. We were able to sell the hotel as apart of the investment strategy.
HIGHLIGHTS: Planning design (pertaining to operations flow), hiring a staff of 40+ persons, creating training manual and training staff, implementing booking systems and coordinating with OTA's, purchasing equipment/items, organizing and booking retreats and events, reporting to shareholders with fiscal summary...
ROLE: General Manager
SUMMARY: Joining the project during the construction phase and seeing it through opening I was responsible for operations of the hotel, restaurant, and yoga studio. We were able to sell the hotel as apart of the investment strategy.
HIGHLIGHTS: Planning design (pertaining to operations flow), hiring a staff of 40+ persons, creating training manual and training staff, implementing booking systems and coordinating with OTA's, purchasing equipment/items, organizing and booking retreats and events, reporting to shareholders with fiscal summary...
ALCHEMY
(Restaurant @ Potato Head Beach Club)
LOCATION: Bali
ROLE: Start-Up Consultant
SUMMARY: Acting as an advisor to the locations GM I created opening checklists for the team to follow and assisted in the pre-opening process.
HIGHLIGHTS: Planning design (pertaining to operations flow), hiring a staff of 15+ persons, creating training manuals, training staff, purchasing equipment, guiding GM through opening process...
ROLE: Start-Up Consultant
SUMMARY: Acting as an advisor to the locations GM I created opening checklists for the team to follow and assisted in the pre-opening process.
HIGHLIGHTS: Planning design (pertaining to operations flow), hiring a staff of 15+ persons, creating training manuals, training staff, purchasing equipment, guiding GM through opening process...
KULA BOUTIQUE
(Retail Store)
LOCATION: Bali
ROLE: Start-Up Consultant
SUMMARY: Acting as an advisor to the stores owner I created a business plan (budget, design, financials...), and helped to implement processes to achieve objectives.
HIGHLIGHTS: Creating a pre-opening business plan, designing store concept, selecting budget friendly retail management/cashier system, interior design, general consulting...
ROLE: Start-Up Consultant
SUMMARY: Acting as an advisor to the stores owner I created a business plan (budget, design, financials...), and helped to implement processes to achieve objectives.
HIGHLIGHTS: Creating a pre-opening business plan, designing store concept, selecting budget friendly retail management/cashier system, interior design, general consulting...
WARUNG FALAFEL
(Restaurant)
LOCATION: Bali
ROLE: Owner/Creator
SUMMARY: As the creator of this plant based restaurant concept I succesfully developed it from pre-opening to operation.
HIGHLIGHTS: Creating a business plan with projections for profits, creating the restaurant concept (design, operations, finances, location...), designing a meditteranean plant based menu and training staff in its execution, HR, marketing, operations, accounting...
ROLE: Owner/Creator
SUMMARY: As the creator of this plant based restaurant concept I succesfully developed it from pre-opening to operation.
HIGHLIGHTS: Creating a business plan with projections for profits, creating the restaurant concept (design, operations, finances, location...), designing a meditteranean plant based menu and training staff in its execution, HR, marketing, operations, accounting...
THE KUL KUL FARM
(Restaurant)
LOCATION: Green School Bali
ROLE: Consultant
SUMMARY: As a consultant for The Kul Kul Farm Stand (a farm to table restaurant) located inside of Green School, I was tasked with improving the restaurants operations and profits.
HIGHLIGHTS: Performing a fiscal breakdown of previous years, recipe creation, planning design, staff training manual creation/implementation, hiring/training new manager, interviewing new staff, inter- departmental policy creation, reopening...
ROLE: Consultant
SUMMARY: As a consultant for The Kul Kul Farm Stand (a farm to table restaurant) located inside of Green School, I was tasked with improving the restaurants operations and profits.
HIGHLIGHTS: Performing a fiscal breakdown of previous years, recipe creation, planning design, staff training manual creation/implementation, hiring/training new manager, interviewing new staff, inter- departmental policy creation, reopening...