Since 1992, I have resided in Florida and hold a culinary degree from the Culinary School of America, CIA, in Hyde Park, New York.Throughout my professional career, I have managed various establishments, including nightclubs, bars, and restaurants, with ownership experience in several of these ventures. My career trajectory commenced at Legends six years ago, where I began as an hourly cook and subsequently progressed to supervisor and sous chef positions. Currently, I am responsible for Local Eats within the Suites division. Additionally, I hold the role of safety manager for the stadium. My aspirations align with the desire to connect with individuals and provide exceptional dining experiences.10/07 presentGRK STL CONSULTING Restaurant, Bar,Club consulting. I would go in and help businesses reach the potential the owners hoped for when the first opened.I would achieve this by teaching them different methods, of reaching higher standards in guest relationships also food preparation and presentation /menu creations10/06 10/12 (sold/closed)Café 13 GM/director of operationsHiring staff /payroll, weekly p&l, inventory/ordering and loss prevention by using secret shoppers to monitor my bar and door staffs. Working closely with liquor reps and promoters to get the most advertising dollars to help build sales and guest satisfaction12/02— 02/06Chuck E Cheese — General ManagerDaily operations of running establishment. Such as ordering, billing, payroll, and inventory. Would do all hiring and orientation, and initial training to guarantee RQS (run quality shift) our location was ranked top five for 2 consecutive years. Also assisted in the training of 4 other GM’S other locations08/96—12/02Hooters—ManagerManaged a store with a total of 55 servers and 24 cooks. A work week for me consisted of schedule making, payroll, inventory ,food ,beer and wine ordering. Also I would do basic duties like expoingon the line, training people ,and last but not least customer service and general staffing11/92 6/96Ruby Tuesdays— Corporate TrainerTrained fellow employees in how to do their jobs according to corporate standards. I would show new management how to use the micros system to run their restaurant the most efficient way possible. I taught Waite staff serving techniques to improve customer relations (HAPPY GUESTS ARE RETURN GUESTS