Meredith Shaskan

Managed and oversaw opening and closing of full-service concept-driven restaurant, craft organic vegan bar, and stand-alone coffee juice bar.

Achieved and upheld consistently positive reviews across Yelp, Google, and Open Table, with a challenging health driven menu (featuring culinary nutrigenomics) that required in-depth education to team and most o clientele.

Created and upheld an environment that allowed team members the container in which to build their confidence in self-direction that comes from autonomous decision-making and the space provided to fearlessly engage with guests and each other.

Offered complete ingredient transparency and nutritional information.

Reported directly to Regional President and Corporate President.

Oversaw and actively recruited a team of 70 FOH/BOH team members, in a daunting labor market.

Created and executed training program for all positions in FOH. Maintained and adapted training standards and manuals as business and service evolved.

Oversaw BOH Operations and CDC.

Management of all Events. Collaborated with regional President and Corporate EC in development of large scale events, onsite and off. Planned, executed, coordinated and created intimate private events, vendor driven events, and conference kick-off events.

Developed and maintained relationships with customers and suppliers through account development.

Attended corporate financial meetings, led by CEO and President, implementing direction, and providing operational input.

Adeptly managed rapidly evolving strategic marketing and brand vision, engaging in weekly corporate marketing meetings.

Managed budget implementations, labor, employee reviews, employee pay rates, raises, hiring, firing, training, scheduling.

Partnered with local businesses, hotel, and managed living spaces to create mutually beneficial cross-platform incentives, programming, and activations engaging customers and guests, increasing viability between businesses and community.

Manages operations and guest experience for 3 distinctly different full service restaurants.

Shapes work environment and strategic development for operation of 35 employees.

Sets and maintains high hospitality standards and personal visibility for clientele that demands accountability.

Works closely with Brand Experience to create and execute wide variety of in-store and offsite events for high profile brands and top clients.

Successfully created and executed post COVID reopening projects and exceeded plan with significantly less staff.

Liaison between Neiman Marcus GM, Brand Experience Manager, and Regional Restaurant Director, bringing individual store vision to fruition, in line with corporate directives, while maintaining compliance with corporate and state policies and procedures.

Reported Directly to Director of Hospitality and Founder.

Directed and trained GM, AGM. Oversaw all Maintenance. Repaired and Managed vendor relationships. Worked closely with CFO providing info and documentation for P&L then creating and executing action plans to control costs and increase revenue. Implemented Human Resources procedures reporting to CFO and legal dept.

Led the opening of MKC first retail store:

Managed and adapted critical path, initiating all start up operations, staffing, POS, inventory set up, initiating vendor contracts and budgets.

Traveled internationally to assist franchise outlets create operating framework and adhere to brand.

Manager of Events

Drafted proposals, negotiated contracts, for individual restaurant and MKC corporate events, adhering to brand aesthetic of both MKC and client. Collaborated with Executive Chef and CDC and coordinated all components of catering onsite and offsite. Coordinated with design, branding, and culinary teams in planning and production of events. Created, followed, and reconciled budget.

Assisted GM in all aspects of daily operations.

Created AP system. Created Catering and event program.

Executed and maintained a beverage program in collaboration with contract sommelier featuring vegan wines, and craft organic beverages.

Created exceptional dining experiences for guests with down to earth approach to upscale, cutting edge, vegan cuisine.

Initiated and managed all phases of residential interior remodeling projects, full demolition and renovation.

Assisted clients in bringing their vision to reality; creatively and with technical understanding to hire and manage all subcontractors.

Worked directly with architect strictly following design plans or influencing plans as design and construction needs evolved.

Operated and owned carpentry shop for custom buildouts.

Architecture for Dogs (Kenya Hara, Muji) Design Miami

Responsible for production of world premier exhibition on site, strictly adhering to changing design plans from Japan, budget from LA, and Production directives in New York.

ArtPlatform, Los Angeles

Assisted in management and execution of design of two separate international gallery spaces for LA premier art fair.