•Launched casual 80-seat pub overseeing all business aspects from administrative to culinary; achieved $1M in sales year one•Hired and trained 20 hourly and management employees; provide ongoing professional development•Established policies, procedures, and KPIs to ensure operational excellence and customer satisfaction•Researched and implemented new technologies such as point-of-sale systems and security monitoring •Fostered strong relationships with stakeholders including town and vendors to ensure successful launch •Led construction phase including kitchen design, dining area remodel, and external refurbishment •Developed made-from-scratch pub menu with signature dishes and cocktails•Sustain continual involvement through weekly management meetings and frequent on-site visits; advise on sales trends, product levels, cost analysis, and overall business strategy

•Delivered leadership and oversight of made-from-scratch breakfast and lunch concept named after late niece, before selling to business partner in May 2022•Successfully built sales from $17K/week in Fall 2020 to $40K/week in Spring 2021•Conceptualized and executed farmhouse aesthetic including scouting site location, collaborating with contractors on internal and external build out, and designing menu •Implemented HR processes related to staffing, payroll, training, and vendor management; hired and retained 30+ employees during Covid-19 pandemic•Utilized teambuilding and training techniques honed at Texas Roadhouse to build exceptional culture

• General manager of large, complex, high volume restaurant ($4.2M in sales, 290+ seats, 100+ team members). Empowered with significant entrepreneurial autonomy as managing partners are compensated as a function of net income.• Returned to the Nashua location to re-invigorate a lagging operation. Significantly increased sales and profitability through performance analysis, training, teambuilding, and leadership. Project managed a complete remodel of the entire facility without interruption of business.• Drive personnel and operations to achieve exceptional levels of quality, service, and efficiency. Provide leadership, development, motivation, and direction to a team of food service professionals and support staff tasked with creating a memorable customer experience and with running a complex operation which requires skillful planning, procurement, preparation, execution, and adherence to exacting standards and procedures.• Continually analyze performance and results to identify and address problems and recognize opportunities. Communicate and collaborate with peer managers to share best practices.• Maximize community relationships and local store marketing opportunities. Maintain brand visibility/presence, charitable involvement, catering and leveraging of new communications technologies.• Certified Training Store, responsible for training all new Managers-in-Training (MIT’s) in the market. This includes sharing feedback of performance to Market Partners and Coaches and conducting final validations and sign-off’s of all MIT’s prior to graduation from the program.

• Problem solving and project management in support of 60 locations from Maine to Marylandincluding interior and exterior maintenance, repair, equipment, and remodeling concerns.• Supported restaurant managers in ensuring the maintenance, safety, and appearance of their facilities (equipment, systems, and premises) through planning, problem solving, and project management.• Negotiated with vendors and subcontractors to ensure the highest quality service at competitive and/or volume pricing. Consistently achieved significant savings per unit on key projects.• Responded to emergency requests to resolve equipment, system, or damage problems expeditiously and with a mind to minimizing operational downtime.• Planned, scheduled, coordinated, and supervised multiple capital projects annually. Developed and managed budgets and plans. Sourced and negotiated with suppliers and subcontractors. Coordinated all resources and prevented/resolved challenges for on-time, on-budget completion.

• Opened a $5M+, 160 employee restaurant and led this team to consistently achieve top rankedstatus for sales and profit performance (Top 20 out of 300+ locations).• Hired, trained, and motivated staff. Created a culture of enthusiasm and professionalism in a high volume, demanding setting. Assured all operational and quality standards were adhered to at a concept where all items are prepared from scratch and the service/energy is part of the brand.• Continually monitored and analyzed performance to optimize results and effect improvements.• Strong training manager. Developed numerous internal associates and external hires into effectivemanagement team members.