resume

Ever since I was young I've had an eye for design. I do multiple types of art including painting, drawing, ceramics, woodcarving etc. Cooking was ultimately the route that I decided to take.

I was commended for my attention to detail, my willingness to go above and beyond for our customers, and my passion for presentation and plating. After over a decade in the kitchen and a handful of different cuisines, I finally felt ready to try a new career in 2021.

Using my experience in management I shifted to an Operations Manager role in the Property Tech space. Due to the small company size, I had an opportunity to work closely with the UX team and got to see how the job worked and decided that would be my next career.

I began taking courses on UX Design as well as following and pages and websites I could on UX to fully immerse myself in my new career. Next stop, my first job in UX Design.

Professional Experience

Operations Manager, KettleSpace June 2021 - March 2022

  • Oversee day-to-day management of four KettleSpace coworking locations across Manhattan, including all staffing, cleaning, third-party vendors, and owner relationships

  • Prepare and present monthly location budgets, manage staff payroll, and manage all host and vendor payments and relationship management

  • Manage KettleSpace food and beverage program, which includes coffee menus and partners, catering services, and happy hour events

  • Designed, developed, and now maintain a cloud-based platform hosting KettleSpace’s standard operating procedures (SOPs) and staff training materials

  • Assist in all member marketing initiatives with senior management team, and responsible for tracking and reporting on monthly member growth


Executive Chef, Distilled, NY June 2018 – December 2020

  • Collaborated with ownership to revise business model to incorporate large-scale events and catering alongside existing restaurant operations

  • Expanded menu, team and operations to support restaurant plus events model, and redesigned vendor partnerships in line with the new plan

  • Hired, managed and trained kitchen staff, and created and implemented new training schedules for FOH and BOH

  • Lowered labor cost from 65% to 22% within 2 months, and lowered food cost from 81% to 26% within 2 months.

  • Prepared and maintained budget for cost and labor throughout the year.