Nicole Avrin

Work History

Heady Lane Hospitality Group

02.2018 - Current

Restaurant Group Regional Director of Service (Foundry Kitchen and Tavern, Marygolds on Main, Good Old Days)
Created and redeveloped training programs
Designed customized training manuals, steps of service and daily sidework sheets
Headed staff training, systems programming and opening of Marygold's On Main and Good Old Days Pizzeria
Prepared weekly payroll for Accountant including detailed checks on labor, overtime and tip sheets
Processed weekly payroll for all 3 locations (ADP)
Tracked trends and suggested enhancements that would both challenge and refine the company
Maintained quality with a hands-on management style
Developed and rolled out new policies
Created weekly beverage, menu and service notes for improved education and service
Evaluated employee performance quarterly and annual reviews
Wedding Event Captain for Marygolds on Main
Managed new employee orientation
Ensured all employee paperwork is correct, current and in compliance with federal, state and local laws
Investigated and found solutions for unnecessary spending
Tracked weekly comp and voids for trends or unnecessary discounts
Tracked labor costs
Developed comprehensive onboarding programs to facilitate smooth integration of new employees into the organization.
Collaborated with executive leadership to align HR initiatives with overall business goals and objectives
Created company benefit program (401k, Telehealth, Wellness)
Managed recruitment for all positions: GM, Beverage Director, FOH, BOH, etc.

ROMOLO Gastro Pizza

07.2017 - 02.2018

Created all service systems for new restaurant including training program, steps of service and sidework duties
Fostered an environment which encouraged continual improvements in service and food and wine knowledge
Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Carefully interviewed, selected, trained and supervised staff.

B & B Hospitality Group

07.2007 - 01.2017

10 years with B&B restaurants (Osteria Mozza, LA; Tarry Lodge, NY)
Trained new employees for Captain positions and mentored Front servers
Passionate and knowledgeable about the restaurant's menu, products and company history
Regularly maintained wine expertise through wine classes
Managed 6-14 table sections as a Captain
Created sidework lists for Captain and Front positions
Reviewed and improved existing steps of service documented in private event service manual
Took part in problem solving meetings with General Manager and front-of-the-house staff.
Trained new employees
Part of team when restaurant received 2008 Michelin Star
Routinely assigned to care for high-profile and VIP guests