Shea O'Neal

• Oversee planning and preparations to host some of the most renowned and noteworthy contemporary restaurants in the world, replaced monthly.
• Work collaboratively with Michelin Chefs and teams to best purvey the experience they endeavor to deliver at home in an unfamiliar setting.
• Assure that all aspects of of each restaurant's experience are planned for- effectively writing up different operational plans monthly.
• Oversee the integration and operation of two separate teams monthly.
• Direct oversight of beverage program - responsible for designing wine pairings for top restaurants, from concept to service, as well as collaboration in constructing a non-alcoholic pairing from scratch.
• Direct daily operations: ensure that establishment is maintained and prepared for service each day, according to the SOP for that month, as well as direction of service, facilitating service excellence as necessary.
• Constructed a versatile, resilient team that adapted to varied approaches and anticipated obscure necessities. Hired, trained, and managed all non-culinary team members.
• Oversaw inventory management and supply chain processes for smooth operations.
• Maintained relationships with third party vendors providing products to the company.
• Identified opportunities for cost savings through process optimization initiatives while ensuring quality levels remain high.

• Collaborated with Michelin-level team to deliver exceptional service each night.
• Directed team members to facilitate smooth operations.
• Advised guests on beverage selections, contributing to increased sales.
• Mentored junior team members, improving their skills and overall performance.
• Communicated allergy information to kitchen and assisted guests in navigation of menu.

• Collaborated with team to achieve service excellence nightly at a premier restaurant.
• Intense planning and preparation to ensure optimal performance in all aspects of the business. Detailed background on guests, food and all elements of the restaurant.
• Specialized in facilitating clear and concise communication between guests with very high expectations and all aspetcs of a Michelin-level organization: kitchen, beverage, reservations, ect.

Bar Manager

• Designed and drove a bar program to match a Michelin 3-star culinary program, using fresh, seasonal produce and premium products.
• Managed all aspects of bar operation, including menu generation, costing, ordering, sales, service, and inventory.
• Management of in-house non-alcoholic program.

Fromagier

• Managed Fromage program, overseeing buying, maintenance, sales, and service, contributing to annual revenue of $500k.