January 2026
to
Present

November 2025
to
Present

Hospitality

Over the past year, I took an intentional step into hospitality and it shaped me in ways I didn't anticipate. Working in service has deepened my understanding of operations, systems, and the kind of attention to detail that only comes from being on the floor. It also sharpened something less tangible: how I communicate, how I read a room, and how I show up for the people around me and work on a team. These aren't skills I learned in fashion and I think that's exactly what makes them valuable.

Stanley’s Wet Goods
Culver City, Los Angeles

August 2025
to
January 2026

Bar & Retail Associate

  • Delivered warm, attentive service to both bar guests and retail customers in a natural wine-focused environment.

  • Offering confident wine recommendations and product guidance.

  • Supported bar operations through barback and restocking duties, adapting fluidly between bar and retail roles as needed.

stir Crazy
Melrose Hill, Los Angeles

Server / Sommelier

  • Delivering hospitality at a natural and minimal-intervention wine-focused restaurant on Melrose, with deep expertise across a 300-bottle list spanning France, Austria, California, and beyond.

  • Guide guests through the full wine program as an educator and facilitator offering confident tableside recommendations, producer context, and food pairings.

  • Maintaining thorough knowledge of all menu components and growing familiarity with seasonal farmers market sourcing.

  • Operate fluidly across all FOH roles including host, server, food runner, and dishwasher, working in close coordination with the kitchen team to execute precise, seamless service each shift.

Hojokban
arts District, Los Angeles

Server

  • Progressed from host and server assistant to full server

  • Mastering SOPs and executing service with precision each shift.

  • Built comprehensive menu knowledge and fluency in Korean beverage service, including makgeolli, soju, beer, and wine.

  • Delivering warm, informed hospitality across all front-of-house roles.

  • Delivering bilingual service (English & Korean)

Corridor 109 / Bar 109
Melrose Hill, Los Angeles

June 2025
to
September 2025

Lead Server , Barback, Inventory Management

  • Supported daily front-of-house operations under Chef Brian Baik, performing across server, host, and barback roles in both the bar and 12 seat dining room.

  • Delivered attentive fine dining hospitality, presenting a full beverage program and extensive wine list with accuracy and confidence.

  • Maintained polished service standards, including glassware, tableware, and menu prep

  • Developed knowledge in beverage pairing

  • Assisted with purchasing and inventory management.