San Francisco, California, United States
I’m a hospitality and beverage professional with deep experience in restaurant operations, catering, events, and bar program development. Over the course of my career, I’ve led teams, built systems, developed beverage programs, and helped create remarkable guest experiences across restaurants, offsite events, weddings, and hospitality-driven concepts. My background includes executive beverage leadership, multi-unit restaurant management, event production, and hands-on service—giving me a strong understanding of both strategy and execution. With a background in Sustainable Design, I’m especially passionate about thoughtful beverage experiences. An often overlooked characteristic of great design is logistics. I pride myself as a data-driven, meticulous planner who encourages collaboration and teamwork. Ultimately, I intend to elevate service and product presentation - as seen in an art gallery. Beverage service is my true, undying passion; I'll be involved for the rest of my life. As of late and after taking an intentional professional pause to focus on family during an important life transition, I’m excited to bring that same energy, creativity, and leadership into my next chapter.
Took an intentional professional pause following executive hospitality leadership roles to focus on family during a meaningful life transition. During this time, I remained connected to the hospitality space through continued exploration of beverage concepts, guest experience ideas, and long-term career direction.
Directed the development and execution of a three-tier offsite beverage program, introducing new products, cocktails, and service systems across events and hospitality activations. Led beverage program strategy including menu development, product sourcing, staffing, training, event execution, and service standards. Hired, trained, and managed bar staff while overseeing on-site beverage operations for events and special programs. Managed beverage COGS, budgets, sales performance, and inventory strategy to support profitability and elevated guest experience. Designed sophisticated bar presentations and signature beverage offerings tailored to brand standards, audience, and event format. Built and implemented operating procedures to improve consistency, team readiness, and execution quality across the program.
Oversaw day-to-day operations for two restaurant locations in Oakland and San Ramon, leading approximately 30 team members across front- and back-of-house functions. Managed hospitality standards, customer service, staffing, payroll, hiring, onboarding, and team development. Directed product ordering, inventory control, labor management, and supply procurement to support operational efficiency and cost control. Maintained dining quality, facility standards, and service consistency while driving sales performance and team accountability. Balanced guest experience, labor strategy, and administrative operations across multi-unit restaurant environments.
Supported the restaurant opening in partnership with the executive leadership team, helping launch operations from concept to live service. Contributed to the development of the bar program and led bar staff training during opening and early operational phases. Created and implemented cash-handling and tip-out systems to improve accountability and operational consistency. Developed hospitality training guides and facilitated coaching workshops to strengthen service standards and team performance.
Created mood boards and stylized illustrations for successful clothing and accessory line. Assisted in visualizing each season by producing color lines, technical details, and presentation materials. Featured in Real Simple by Martha Stewart magazine, 2014.