Hospitality Leadership

Consulting | F&B Programs | FOH/BOH Ops

With over two decades in hospitality, I’ve led teams, optimized operations, and delivered exceptional guest experiences across high-volume restaurants, private events, and multi-concept groups. I bring leadership that blends service excellence with operational strategy. I bridge the gap between concept and service.

Hospitality Resume

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Four chefs and staff in a restaurant kitchen watching a pizza cook in a large wood-fired oven.

Empty kitchen counter with stainless steel shelves, a small refrigerated display case with glasses inside, a point of sale terminal, and numerous yellow sticky notes attached to surfaces and shelves.

Restaurant Openings

I’ve opened over a dozen restaurants, from fast-paced casual to high-end fine dining. I build the systems, train the team, and launch operations that deliver consistent service from day one. From concept to full floor service, I get openings right.

A group of people sitting at tables in a restaurant or cafe, engaged in writing or reviewing documents, with framed black and white photographs on the dark wooden wall behind them.

Group of people sitting around a table in a dimly lit restaurant, woman standing and speaking, with plates and glasses on the table.

Team Training & Development

Great hospitality is built on great teams. I create F&B training programs, develop team leads, and coach staff to deliver elevated service while staying sharp under pressure. I’m known for building teams that stick.

Bowl of granola with strawberries and mango cubes, glass of red drink with lemon wedge, wooden sugar bowl, bottles of orange and red sauce, and napkin on a textured table.

A restaurant menu titled 'Brunch' placed on a table with a fork and a napkin, featuring various breakfast and brunch dishes such as warm pastries, fresh fruit, grilled asparagus, green salad, eggs, and breakfast sandwiches.

Food & Beverage Programs

I’ve designed cocktail menus, wine programs, and full beverage strategies that drive revenue and guest experience. From seasonal features to staff upsell training, I build beverage programs that work and sell.

Elegant dining table setup with floral napkins, gold chargers, potted plants, and wine glasses in a rustic setting.

People socializing and enjoying food at an indoor event with booths, colorful decorations, and umbrellas.

Execution & Service

Intimate VIP dinners to full-scale events across luxury venues and high-volume spaces. I coordinate service flow, team roles, vendor timing, and guest touchpoints to ensure high-end execution that feels effortless to the guest and runs with precision behind the scenes.

Person working on or repairing electrical or plumbing valves with various hoses and tools on a wall-mounted panel, in a messy environment with debris on the floor.

Multiple stainless steel food pans with lids on a cafeteria counter, some stacked and some open.

Ops & Compliance

Behind the scenes, I bring logistics, cost control, and compliance to the table. From food safety and RAMP certification to vendor management and scheduling, I keep the operation clean, compliant, and profitable.

An orange circle with a black upward arrow inside, indicating direction upward.

I started because I saw how powerful food can be. It brings people together, creates connection, and turns moments into something special. I stayed because I discovered how much I love reading people, making them feel seen, and creating experiences that stick. This isn’t just a job for me. It’s something I’m deeply connected to.

Whether I’m working the floor or running a large-scale event, my approach is the same. I focus on creating joy, building real connections, and making every interaction count. Each guest is unique, and I take pride in recognizing what makes each moment personal.

I’ve worked across all kinds of restaurants and teams, from fine dining to fast casual. I’ve opened new concepts, been inspired by strong mentors, and paid close attention to the small details that shape a guest’s experience. Stepping into events gives me a larger space to create those same moments. No matter the setting, hospitality is always about people, and that’s what keeps me all in spreading positivity through experiences.

“Excellence in hospitality comes from knowing that no two people are the same. Meet each guest where they are and give each of them what they didn’t even know they needed.”