I'm a hospitality professional with over 15 years of experience in all kinds of restaurant operations. As a General Manager for a Michelin starred fine dining establishment to a casual midwest brewpub operation - I've seen it all. I’ve been a reservationist, host, Maitre’D, server, captain, sommelier, and member of the management team in some of the country’s best and most highly awarded restaurants, and I’m ready to share my hard earned knowledge with you.

 

I believe a feeling of hospitality should influence every aspect of your restaurant business, providing a warm and welcoming environment for everyone who walks in your door - from guests to staff to purveyors. I also know how hard it can feel to be hospitable all the time, when running a business that has so many moving parts. Restaurant operations can be overwhelming without organization and systems, and a culture of honesty and accountability. I’m here to provide the structure you need to create an efficient team, and to run a business that doesn’t keep you up at night.

 

I specialize in crafting personalized restaurant handbooks, service manuals, training materials for all front of house staff, as well as building restaurant budgets, marketing plans, creating inventory and ordering systems, structured management meeting agendas, and analyzing monthly P&L statements. I also am a certified sommelier, with extensive cocktail, wine, craft beer and cider knowledge, and can help you create a beverage program that will wow even the most sophisticated palate. I’m excited to get to know your restaurant, and bring your operation to the next level.