At BABY, I directed venue operations across staffing, security, entertainment, payroll, budgeting and stock control, alongside financial reporting and guest experience.
At ARIEL MODERN ITALIAN / NIGHT CAP, I managed restaurant, speakeasy bar and events operations, including reservations and profitability. I also supported staff development and guest experience.
At CLAY CAFÉ IN THE CITY, I managed food and beverage controls, bookings, clay production, inventory and guest experience. Earlier, I managed daily operations at HUDSONS BURGER JOINT, including recruitment, training, stock control and sales performance.
