Planning: Project management, pro-formas, construction/fit-out strategy and support
Dining: F&B menus, recipe costing & pricing, purchasing and inventory procedures
Resourcing: Selection of key team leaders and assistance hiring all staff
Training: All aspects of training prior to post opening (manuals, mock-up service, education)
Evaluating: P&L tracking and forecasting to support financial objectives
Operations: HR management and payroll; marketing; all supplies; R&M;
Guest experience: Methods for consistently delivering and evaluating high service
Past project involvement:
A game-changer dining concept within the hospitality ecosystem at large, based on the coastal lifestyles of both Basque Country and California. Initial locations in the Greater Los Angeles Area, before Westbound expansion.
Chef Jae Jung’s delicious Korean/Cajun cuisine, launched as a pick-up-and-delivery-only concept and now with a restaurant location in Midtown, NYC.