Provide food & beverage service(s) at music & sporting venues, festivals/events & concerts. Coordinate delivery, set-up & operation of equipment, staff & product(s) Perform budget & scheduling forecast producing 17% pour cost & 30% labor cost Customize sales & service techniques to improve guest experience, increase revenue & reduce spoilage

Responsible for 30+ staff across multiple outlets, including, restaurant, pool, in-room dining and banquet(s). Developed FOH training program for all job descriptions; implemented operating procedures to improve accountability & transparency Redesigned cocktail program & menus; negotiated spirit contracts, performed inventory & ordering duties; maintained appropriate liquor control techniques Reduced pour cost by 8%, Improved Guest Satisfaction Scores to 75.6% (goal = 70)

Launched Oakland's 1st Equity-Permitted cultivation, distribution, delivery and transportation cannabis company. Secured $5 million in funding for a 22,000 sq. ft. cannabis facility equipped to produce 350lbs./month Engineered Oakland's application, construction & operational requirements; recognized as City Council's "Gold Standard" Equity-Permitted Cannabis Company Directed day-to-day functions of a 24-hour cultivation facility & HR duties for 40+ employees

Created the concept, brand & menu for an organic juice, smoothie & açai shop. Executed company formation, permitting, leasing & construction assignments for a 350 sq. ft. location in 3 months Developed menu items & product(s), along with, pricing, staffing, budgeting & PROFORMA producing 25% gross margin Organized labor, inventory & ordering generating 25% food cost, 38% labor cost & 8% spoil cost Oversaw day-to-day operations, including, staffing, HR & payroll, vendor contracts & public relations

Spearheaded design, function & operation of a $2 million celebrity-chef restaurant. Collaborated on complimentary food & cocktail program featuring local, seasonal, organic produce Hired, trained & supervised FOH staff; developed & promoted leads; produced & implemented opening, operating & closing procedures Cultivated local relationships & partnerships to reduce costs, drive revenue & enrich community impact

Assisted 15+ bar & cocktail staff deliver unparalleled service at a high-volume nightclub/lounge. Taught service standards, "upsell" techniques & customer service skills identified as keys to our "Top 5 Club in the Country" award 3 years in a row Negotiated spirit contracts, secured promotions/events & maintained inventory to generate revenue streams & 17% pour cost Provided leadership, infrastructure & experience supporting $10k/night (average) for 7 years