Jessica Sackler
About
Jessica works in the following industries: "Human Resources", "Food & Beverages", and "Restaurants". Jessica is currently Director Of Operations at Empowered Hospitality. Jessica also works as Founding Partner at Calavera Mexican Kitchen & Agave Bar, a job Jessica has held since Jan 2015. In Jessica's previous role as a Account Executive at Bbot, Jessica worked in until Jul 2021. Prior to joining Bbot, Jessica was a Resident District Manager at Bon Appétit Management Company and held the position of Resident District Manager. Prior to that, Jessica was a Resident District Manager @ Twitter HQ at Bon Appétit Management Company, based in San Francisco, California from Nov 2018 to Oct 2019. Jessica started working as General Manager @ Williams - Sonoma HQ at Bon Appétit Management Company in San Francisco, California, United States in Jan 2017. From Dec 2013 to Dec 2016, Jessica was Partner/Owner at Dos Ojos Hospitality Consulting, based in San Francisco Bay Area. Prior to that, Jessica was a Wine Director at Coqueta, based in San Francisco, California, United States from Dec 2012 to Dec 2013. Jessica started working as Beverage Manager @ Oyamel at ThinkFoodGroup in Washington, District of Columbia, United States in Jul 2011.
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Jessica Sackler's current jobs
Empowered Hospitality builds sustainable cultures and HR practices that allow restaurant employees and businesses to thrive.
Created concept, developed business plan, and courted investors for 180-seat modern Mexican restaurant and bar in uptown Oakland. Collaborated with architects, designers, and contractors to fully realize design and operational goals. Managed day-to-day operations for first year of business.
Jessica Sackler's past jobs
Proactively lead and make business decisions for large-scale dining and catering operations (private and public) for high-profile and high-touch corporate clients with focus on accounting (budgeting/forecasting/AR), HR, client relationship, technology, and operations. Collaborate with Marketing & PR, IT, Accounting, Risk Management/Safety, and HR departments to provide best product for guests, work environment for associates, and financial outcomes for clients. Lead teams of up to 120 employees and 13 managers, including director of operations and controller, while continuously innovating and improving operations. Promoted within one year of hire.
Never forget #bowlgate.
Founded restaurant consulting business with focus on front-of-house service training, restaurant openings, and beverage programs. Projects include: Cocktail Progam, Capa, Four Seasons, Orlando, FL Holiday Taskforce, Mi Casa by Jose Andres, Ritz Carlton Reserve at Dorado Beach, Puerto Rico Cooperage American Grille, Lafayette, CA - full pre-opening through first year
Responsible for daily management of 80-seat fine dining tapas restaurant, James Beard finalist Best New Restaurant 2013. Created and managed unique 200-bottle wine list including wines of Spain and Northern California.
First person to complete Think Food Group's MIT program.