Resume

COSETTE Wine Bar

General Manager + Sommelier

  • Lead all front-of-house operations while curating and maintaining a dynamic, highly regarded wine program

  • Source and introduce compelling, relevant wines aligned with clientele preferences and seasonal focus

  • Train and mentor staff in personalized wine service, emphasizing storytelling and guest connection

  • Collaborate closely with the kitchen on seasonal menu development and pairings

  • Coordinate and execute all private events, from curated wine tastings and educational classes to wedding parties

  • Oversee all bottle-shop operations, marketing initiatives, PR and social media to position Cosette as a distinctive wine-driven dining destination

SAUCED Wine Bar

  • Served in a leadership role at a dynamic, menuless natural wine bar, guiding guests through nightly rotating selections of up to 15 open bottles for personalized, palate-driven tasting experiences. 

  • Maintained deep knowledge of a 100+ bottle rotating wine cellar, offering tailored bottle recommendations to highly knowledgable clientele with detailed tasting notes and regional context.

  • Assisted in wine ordering to maintain diverse, guest-focused inventory across styles, regions, and producers.

  • Solo-managed busy nights and events (up to 300 guests), overseeing floor flow, bar coverage, and service coordination.

  • One of three staff trained for kitchen execution; prepped and cooked a focused food menu of raw and hot dishes with high prep standards and efficiency.

  • Took initiative in educating and training fellow team members on wine styles, producer stories, and tasting notes of our rotating bottle selection, fostering a more confident and knowledgeable service team.

Cellar & Floor Manager

AMIGA AMORE

Server & Lead Bartender

  • Collaborated closely with wine representatives from Mexico’s baja region to curate and highlight natural wines for weekly tastings and pairing experiences.

  • Skillfully managed drink service for over 150 covers solo, showcasing exceptional multitasking and bar efficiency.

  • Took initiative to streamline bar operations by implementing cocktail batching and restructuring prep workflows, leading to a 50%+ reduction in ticket times and significantly improving service efficiency.

  • Conceptualized and developed a range of unique, seasonally inspired cocktails that elevated the beverage program and complemented the restaurant’s identity. 

VIOLET BISTRO

  • Quickly advanced to top-performing server at a highly regarded fine-dining French restaurant, expertly managing 8+ table sections with precision in course firing, bussing, and resetting.

  • Utilized knowledge of a high-end French and Californian wine list to provide trusted recommendations and pairings to highly knowledgeable guests.   

  • Assisted in running cooking classes and high-profile private events alongside professionally trained chefs.  

Server