Restaurant General Manager
Biscayne Harbor Kitchen · Miami, FL
2022 · Present
• Lead high-volume full-service restaurant operations generating approximately $4.2M in annual sales with 65+ staff across front and back of house.
• Own P&L performance, weekly forecasting, purchasing, inventory controls, and vendor partnerships; reduced food cost by 3.5 points through menu engineering and waste controls.
• Built labor schedules and demand-based staffing plans that improved productivity while protecting service during peak Miami dining periods.
• Raised guest review scores by 0.6 stars through service coaching, guest-recovery standards, and manager floor presence.
• Maintain rigorous health-code compliance and inspection readiness with daily line checks, food-safety audits, and corrective-action follow-through.
• Created onboarding and quarterly training programs that improved retention, cross-training, and internal promotions.
Assistant General Manager
Coral Grove Brasserie · Miami, FL
2019 · 2022
• Led opening, closing, and peak-period shifts for a high-volume full-service brasserie, coordinating FOH and BOH teams to keep service on pace.
• Coordinated banquet and private-dining events for up to 180 guests, aligning menus, staffing, timelines, and client communications.
• Partnered with vendors on ordering, delivery windows, quality issues, and invoice reconciliation to protect availability and margins.
• Managed guest recovery with timely outreach and thoughtful solutions, turning service issues into repeat visits and stronger loyalty.
• Coached supervisors and hourly staff on hospitality standards, upselling, alcohol awareness, and safe food-handling practices.
Front of House Manager
South Beach Collective Dining · Miami Beach, FL
2016 · 2019
• Directed daily floor operations for a busy Miami Beach dining collective, balancing reservations, walk-ins, table turns, and hospitality standards.
• Managed OpenTable, Toast, and Resy workflows to optimize reservations, pacing, seating plans, and guest communications.
• Hired and onboarded hosts and servers; delivered service-standard training, pre-shift huddles, and performance feedback.
• Partnered with culinary and bar leaders to resolve bottlenecks, maintain presentation standards, and keep peak service organized.
• Monitored guest feedback and recovery trends, using coaching and process updates to improve consistency and repeat business.