Aurora Siegel

• I was hired to help with construction layout. Design flow and put together a full bar program.
• Worked directly with the owner to choose equipment, glassware, and tools.
• Put together a full list of Spirits, that would include the ability to create all well-known cocktails, as well as give the bartenders the ability to create original cocktails with high-quality Spirits and other needed ingredients.
• Developed a high-quality craft cocktail menu that included classic cocktails, original seasonal cocktails, low ABV and non-alcoholic.
• Developed a comprehensive wine and beer list.
• Developed all the necessary, recipes side, work sheets, and flow of service documents needed.
• Hired and trained staff including educating less seasoned bartenders, and the art of craft cocktail making.

• Crafted high-quality cocktails with efficiency and speed.
• Engaged with customers and developed consistent regulars.
• Help build a nationally known name for the HOTSY TOTSY By being known for friendly and engaged customer service, speed, and efficiency.
• Help to develop systems of efficiency and flow at a bar that during the week only had one bartender and a door person/bar back and the guests could number 20 to 100 at any given time.
• Helped to develop the seasonal craft cocktail menu.
• Help others to develop their palette and advance their skills as craft bartenders.

• Rose Pistola was a James Beard award winning farm to table restaurant that utilized small sustainable farms to provide daily changing ingredients to a northern Italian menu.
• Oversaw customer service and flow at a 140 seat, high volume farm to table restaurant.
• Worked in conjunction with GM to manage all front of house staff including the wine Director, bar manager, mater D as well as all other front of house staff.
• Improved the quality and level of service.
• Improved functionality of flow and service.
• Improved profitability.
• Ran our farmers market booth and increased functionality and profitability by triple.

Colonial was a high-end fine dining French Vietnamese restaurant in the heart of San Francisco’s Theatre District.

• Worked in conjunction with the GM to change the perception of the restaurant from being snooty and aloof, too elegant and welcoming.
• Within six months, took colonial from being in the red to being in the green.
• Educated the staff on how to engage in a higher level of customer service.
• Hired and maintained responsibility for all new front of house staff.
• I also maintained the role of bar manager
• Which included menu creation, ordering, promotion and oversight.