Foss Curtis

Background

About Foss Curtis

Upon my graduation from Sarah Lawrence College, I took a job working the front door at Pastis, a popular French bistro in New York’s meatpacking district. Within a year I had taken over all the flower business for one of the top restaurateurs in the country, Keith McNally. That initial burst of creativity spawned my own company Flowers by Foss, a floral design company that, for eight years, specialized in flowers and décor for restaurants, weddings, and fundraisers including Freemans restaurant and events held at the Four Seasons in Mid‐town Manhattan. Word of mouth and solid work grew my business steadily– until my move to Los Angeles, where I began working as a florist and studio manager there. Since moving to Portland OR in 2011 I have worked as a restaurant manager, and recently begun floral design once again. Through my work as a manager, I have gained extensive experience both in helping customers/ working with clients and working within a team to minimize inefficiencies, get beyond personal issues and produce quality work. This experience includes bookkeeping behind the scenes and running the floor on a busy Friday night. I have hired and fired people, and am comfortable with all aspects of overseeing staff including any human resources issues that may arise. As a florist for over ten years, I’ve worked with restaurants and companies of various tastes and styles, from a Colonial American Hunting Lodge in Manhattan’s Lower East Side to fundraising galas at beach clubs in Malibu. I am fluent in the language of design and can work within the parameters of any project to reach assigned goals. My experience as an office manager and small business owner give me a hands‐on familiarity with what it takes to make a business run.