In business over 17 years in the Las Vegas Valley. Typical day at work is focused on exceeding guest satisfaction so they want to return, and they usually do. I learned fine-dining, the importance of the guest experience, check in with the guest during their dinner to ensure they are being fully taken care of, manage the staff to be equally aware of guest needs and make it a great experience from being seated by the host to exiting the restaurant. The hardest part of the job is making sure we are properly staffed and maintaining labor and labor costs. We have budget meetings each week and are held accountable as an individual cost center of the organization as are the other 14 locations. Budgets, profit & Loss, purchasing costs, and revenue are all the responsibility of myself and the General Manager. I learned all of these factors while working with Charlie Palmer and it has been a joy and a necessity.
I enjoy working with my teams and providing customer service to our guests. Additionally, we do catering in this location and it is my job to oversee those events and to ensure everything runs smoothly.
I have a passion for the restaurant industry and enjoy getting up each day to greet the accomplishments and challenges that are always unique in any given work day.