Laura O'Hare is a hospitality professional with over 20 years of experience in all aspects of the restaurant business

I have a wide range of restaurant experience from 3-star dining to entertainment venues to hipster diners. A willingness to work with and the ability to inspire staff, a strong relationship with the back of the house and going above and beyond for guests who become loyal repeat customers are the hallmarks of my career.

My first job as a server and manager was at the age of 17 in Marin County. Working with an exceptional young female chef who was "farm to table" well before her time I learned great respect for the culinary team. Next was a four year stint at San Francisco's Metropolitan Club where I honed my fine dining skills in service, guest relations and attention to detail.

Now a longtime resident of Los Angeles I have been privileged to work closely with such notable chefs as Joachim Splichal, Mark Peel, Gary Menes, Bret Thompson, Fred Eric, Greg Stillman, and Katsuji Tanabe among many others.

I spent 6 years with the Patina Group where I worked my way from server to manager to Corporate Trainer. As trainer I was responsible for training new managers in all aspects of operations and company culture as well as ServSafe and Alcohol Awareness. Additionally I assisted in restaurant openings; hiring and training of staff; the creation, writing and implementation of training manuals and materials and acted in a management role in any unit that needed my assistance for all West Coast Patina properties from Orange County to San Francisco as well as Las Vegas. Most notably I was able to improve guest relations and increase profits by $50,000 over the previous year for the Rooftop Restaurant at the Hollywood Bowl 2004.

After leaving the Patina Group I worked at the Parkway Grill in Pasadena. There I handled all Special Events in addition to my management duties both at the restaurant and at the Rose Bowl luxury boxes for the UCLA football season.

My next project was Octavio Becerra's 3-star palate food + wine. As General Manager/Managing Partner I was involved in all phases of pre-opening and opening including fund raising, operations set-up, HR functions, hiring and training, writing manuals and all daily opening and closing duties.

Mostly recently I was lured back to restaurant management for a GM position with AMMO at the Hammer handling the daily operations at this trendsetting Los Angeles farm to table restaurant. Once again I had the privilege of working within a Los Angeles cultural institution and along with regular operation executed events for groups for 10 - 150 with clients including the U.S. State Department, Wells Fargo, Showtime, UCLA PD and faculty in addition to catering inhouse for the Hammer Boards and staff.

In between management positions. I have worked as a consultant with The Hospitality Collective with a focus on hiring and training. Projects include the opening of Mark Peel's BOMBO, the revamp and reopening of Los Balcones (formerly Los Balcones del Peru), management and operation of Fred 62 from October 2012 to 2014 and the opening of Feed Body & Soul.

Additionally I have founded independent consulting firm My Staff Meal whose clients include Pez Cantina (all aspects of pre-opening and opening), Habitat (HR support),The Continental (staff training for this re-launch of longtime Valley favorite Mo's) The Nixon Chops & Whiskey and the Raymond (Service review and training)

I teach both the mandated 2 Hour Sexual Harassment Certification course for managers and the newly mandated 1 hour training for all staff. I also handled social media during my stints at Ombra Ristorante and Fred 62. Follow me @mystaff meal on Twitter, Tumblr and Facebook