Opened successful 200-seat restaurant with $1.8 million in food sales and $4.5 million in total sales. Maintained a 28–32 percent food cost and a 20–24 percent kitchen labor cost. Developed all menus, recipes, pricing and techniques. Hired, trained and supervised BOH staff of twenty. Trained all FOH staff to understand our cuisine and methods used in preparation. Built relationships with local farms and producers as well as corporate vendors. Developed strong sanitation program including commercial composting. Implemented Cheftech software to assist with inventories, recipes and food cost. Used Focus POS system to project food sales, staffing needs and labor cost. Planned, implemented and publicized special, promotional and charitable events. Received positive support and reviews from the Washington Post Going Out Guide.

Live-in position. Cooked three meals a day, served late-night guests, and executed events and parties at a variety of times. Served early morning coffee followed by breakfast in bed. Maintained car collection including Range Rover, Bentley, Ferrari, BMW, Porsche, and Jeep. Flower arranging, including shopping at the wholesale flower market. Light cleaning.

Worked full time during two different periods, 2003–2007 and 2015–2017, maintaining the relationship and working on-call during intervening years. Service to distinguished couple in a relaxed but formal setting, providing elder, hospice, family and guest care, entertaining and special diet needs. Supervised staff of three home health care workers and two housekeepers. Managed medical staff and additional outside vendors. Maintained principals’ calendar. After their passing, documented and managed complex logistics of dispersal of possessions to family in locations across the country, as well as academic papers to Vassar College, fine art to Christie’s for auction and to storage facility. Oversaw creation of memorial website and calendar. Supervised remodel of home for market sale. Installed smart home security system.