MEG POSEY

Leadership & Team Development:

• Provide strategic leadership for all Front and Back of House operations for one of Seattle's premier neighborhood restaurants, overseeing hospitality, culinary collaboration, financial performance, employee development, and daily operational excellence.
• Lead, mentor, and develop managers, chefs, and hospitality professionals while fostering a culture of accountability, collaboration, and continuous learning.
• Recruit, hire, onboard, coach, and retain exceptional hospitality teams resulting in outstanding employee engagement and long-term retention.
• Partner closely with Executive and Sous Chefs to maintain operational excellence, culinary innovation, and seamless guest experiences.
• Build an inclusive, supportive workplace where employees feel valued, empowered, and inspired to grow professionally.
• Lead through organizational change with transparency, consistency, and a people-first leadership philosophy.

Operations & Financial Leadership:

• Successfully oversee a $1.5 million annual operation while consistently maintaining profitability exceeding 25% through strategic labor management, operational efficiency, and disciplined financial oversight.
• Analyze P&L statements, labor metrics, food costs, and revenue trends to make informed business decisions and consistently exceed financial goals.
• Direct budgeting, forecasting, purchasing, inventory management, scheduling, vendor relationships, and daily operational execution.
• Partner with ownership and executive leadership to implement strategic initiatives that strengthen operational performance and guest satisfaction.
• Embrace new technologies with curiosity and confidence, quickly adapting to evolving systems while coaching teams through technological change and process improvements.
• Leverage POS systems, scheduling platforms, inventory management software, reservation systems, and operational reporting tools to improve efficiency, optimize labor, and support data-driven decision making.

Culinary Leadership & Cross-Functional Collaboration:

• Serve as the operational leader for both Front and Back of House, ensuring strong communication and collaboration between service and culinary teams.
• Manage and support Executive and Sous Chefs through coaching, staffing, scheduling, operational planning, and performance development.
• Successfully execute seasonal menu launches, wine dinners, private dining events, restaurant buyouts, and community partnerships.
• Champion operational standards that consistently deliver exceptional food quality, efficient service, and memorable guest experiences.

Guest Experience:

• Foster a culture rooted in genuine hospitality, intuitive service, and thoughtful attention to every guest interaction.
• Lead by example, empowering teams to create personalized experiences that build guest loyalty and lasting relationships.
• Resolve complex guest concerns with empathy, professionalism, and sound judgment while preserving long-term guest trust and satisfaction.

Selected Achievements:

• Led all Front and Back of House operations for a consistently high-performing for ESR Hospitality Group.
• Managed a $1.5 million annual business while consistently achieving 25%+ profitability.
• Built a culture centered on hospitality, employee development, and operational excellence.
• Developed leadership and hospitality training initiatives that elevated service standards and strengthened employee engagement.
• Curated and managed a 150+ bottle European and Northwest wine program while supporting staff education and guest engagement.
• Cultivated lasting guest relationships that contributed to a loyal base of repeat clientele and strong community reputation.