Results & Experience

Brought structure and stability to a struggling operation, refocusing the team on fundamentals, efficiency, and profitability.

Identified key cost-saving opportunities by restructuring back-of-house operations, optimizing labor, and implementing third-party delivery and targeted email marketing. The result? A 33% year-over-year increase in the bottom line and a leaner, more profitable business—without sacrificing service or quality.

Led operations, strategy, and execution for a modern Chinese restaurant, focusing on growth, efficiency, and profitability. Achieved a 65% revenue increase in just two months by optimizing menu strategies across POS systems and third-party delivery platforms, while developing a targeted event deck and marketing strategy to drive guest engagement and sales.

Elevated Google review ratings from 4.3 to 4.6 by refining service standards and implementing personalized guest engagement. Boosted Resy service scores from 80 to 95 points, ensuring consistency and excellence in hospitality.

Reduced operational costs by 20% through vendor contract renegotiations and streamlined inventory processes.

Built and trained a 20+ person team, improving both efficiency and morale.

When the world shut down, restaurants had two choices—adapt or fade out. At Lenoir, I worked alongside Chef Todd Duplechan to rebuild, rethink, and push forward.

With indoor dining off the table, we transformed the outdoor wine garden into a fully operational dining space, redesigning the layout for better flow and maximizing capacity without sacrificing experience. We restructured the front-of-house team from the ground up, hiring and training staff to navigate a new style of service while keeping hospitality at the forefront.

From pivoting to takeout during lockdowns to bringing back full-service dining in a reimagined space, my focus was simple—keep things running, keep standards high, and keep Lenoir moving forward.