Vanessa B. Lucio

• Advised on restaurant openings, operations stabilization, and event strategy
• Consulted for Kenichi (Austin, TX) and other projects focused on kitchen systems, staffing, and profitability
• Developed menus, trained staff, and restructured systems for improved efficiency
• Created detailed reports outlining performance metrics, costs, budgeting, staffing needs. related to hospitality operations.
• Organized and managed staff training programs to ensure efficient operations of the hospitality services.
• Identified areas for improvement in existing processes and procedures related to hospitality operations.
• Developed marketing plans aimed at increasing awareness of the brand among potential customers through digital channels such as social media platforms or websites.
• Assisted with menu design by suggesting new dishes or recipes according to seasonal trends or customer preferences.

• Oversaw full operations, staff training, vendor management, and service for a fast-paced, live-music-focused brewpub
• Collaborated on branding and community engagement while maintaining labor and food cost targets
• Led the team through reopening phases during COVID recovery, stabilizing operations and boosting staff morale

Founded and operated trendy surf-cuisine restaurant in partnership with Suerte Tequila.
Designed and constructed entire concept, including furnishings, art installations, and event spaces.
Developed and managed tequila tasting room, menu, cocktail program, lounge, and bar operations.
Attracted local and international guests by hosting private events and live performances.
Oversaw daily operations, vendor partnerships, staff training, and guest experience initiatives.

• Directed operations for the flagship location of the Big Red F Restaurant Group
• Achieved top performance in sales and cost metrics across all locations
• Spearheaded private dining, offsite events, chef recruitment, and staff leadership for a tenured team

• Oversaw a 140-seat farm-to-table concept and a staff of 60+
• Increased year-over-year sales by 15% and achieved record profit margins
• Provided operational consulting for upcoming restaurant projects in the group

• Key member of the opening team for this upscale market-concept venue
• Created private dining program, leading execution of high-profile events (including RNC functions and weddings)
• Managed P&L, inventory, and vendor relations for both restaurant and event services

• Managed operations for a nine-unit restaurant group across multiple cities
• Opened 3 new locations, developed budgets, led recruitment and training of management teams
• Standardized inventory, cost controls, and training programs across locations

• Opened flagship SoCal location; managed all private dining and VIP service
• Developed training guides for new hires and elevated guest experiences

• Managed elite guest services and high-profile events at one of Asia’s premier nightclubs
• Cultivated a global client base and coordinated complex VIP arrangements