I bring over five years of experience, leading teams of up to 30 staff across front-of-house and kitchen operations.
I have consistently reduced food waste and maintained customer satisfaction.
I thrive in high-pressure environments. Whether it's a packed Friday dinner service or resolving a supplier crisis at 6 AM, I stay calm, solution-focused, and guest-first. I've built and mentored teams that genuinely care about the dining experience, which shows in repeat customer rates and staff retention.
Beyond daily operations, I understand the business side: P&L management, inventory control, health compliance, and cost optimization without cutting corners on quality.
I am looking to manage and grow a restaurant. If you're looking for a leader who combines operational discipline with genuine hospitality passion, let's talk.