Problem solving of local and regional restaurants operations.

In charge of all purchasing, labor and culinary operations. (Seasonal Contract)

Design, Plan and market Pizza and Sub delivery business. (Contract)

Oversee all purchasing, menu development, labor and culinary operations. Training of international students in the culinary department. Produced the lowest food and labor costs in 5 years.(Seasonal)

Helped owners start and implement a more upscale food service. Setup and design menu's, all spec's, sanitation procedures, ordering and inventory. (Seasonal Contract)

Responsible for all culinrary banquet operations. (Seasonal Contract)

Oversee the operation's of a 160 room hotel and a 120 room hotel, one fine dining restaurant and one casual restaurant. Also an employee dining facility feeding 220 employees 3 meals per day.

Oversee the operation of production kitchen, and restaurant, Training of International students in the culinary department.

Started and operated a very successful catering company. Winner of the 2000 LongBoat Key / Suntrust Bank Rookie Small Business Persons of the Year.

Implement and developed the culinary and purchasing programs for the Kahunaville concept. Oversee and manage multi-unit operations. Design and spec all kitchen equipment and smallwares, including bids and awarding of contracts. Setup and maintain computer purchasing program's. One of Nations Restaurant News hot concepts for 1999.ServSafe Certified - HACCP trained