Responsible for food services operation in a large corporate hospital settingResponsible areas include Starbucks location, Food court, Mini market, Catering, and 900 patient meals dailyResponsible for development of department managers and supervisorsResponsible for financials of food and beverage departmentPatient Satisfaction and Hospitality metrics have increased since hired by an average of 3%Administered regular Food and staff safety trainings related to a hospital… Show more Responsible for food services operation in a large corporate hospital settingResponsible areas include Starbucks location, Food court, Mini market, Catering, and 900 patient meals dailyResponsible for development of department managers and supervisorsResponsible for financials of food and beverage departmentPatient Satisfaction and Hospitality metrics have increased since hired by an average of 3%Administered regular Food and staff safety trainings related to a hospital settingFamiliar with food service operation government regulations Show less

-Restaurant and Boutique Hotel owned by Celebrity Chef Tim Love-Responsible for all operations of Italian Restaurant and small hotel including: Full P&L control, inventory, wine list selection, FOH/BOH hiring and development-Responsible for all vendor contacts and ordering-Property has large outdoor garden venue that regularly hosted large events with outdoor bar-Banquets of over 200 held regularly-Hotel comprised of 8 unique shipping container bungalows that were rented out… Show more -Restaurant and Boutique Hotel owned by Celebrity Chef Tim Love-Responsible for all operations of Italian Restaurant and small hotel including: Full P&L control, inventory, wine list selection, FOH/BOH hiring and development-Responsible for all vendor contacts and ordering-Property has large outdoor garden venue that regularly hosted large events with outdoor bar-Banquets of over 200 held regularly-Hotel comprised of 8 unique shipping container bungalows that were rented out on a nightly basis-Increased hotel top line sales by 20% by analyzing room rates and occupancy volume-Wrote and enforced service standards including food timing and logistics Show less

High Volume Fine Dining Steakhouse-Created and implemented staff training programs for both B&B Butcher concepts focusing on data and process driven service standards-Responsible for hiring and training restaurant staff and supervisors-Performed the on site Banquet Coordinator position responsible for multiple Fine Dining banquets a week.-Guest service scores improved since hired over all channels-Created and implemented FOH training program for both B&B Butcher… Show more High Volume Fine Dining Steakhouse-Created and implemented staff training programs for both B&B Butcher concepts focusing on data and process driven service standards-Responsible for hiring and training restaurant staff and supervisors-Performed the on site Banquet Coordinator position responsible for multiple Fine Dining banquets a week.-Guest service scores improved since hired over all channels-Created and implemented FOH training program for both B&B Butcher concepts-Responsible for Liquor and Wine cellar inventory and organization. Responsible for vendor selection.-Lowered overall costs by 4% since prior year Show less

High Volume Quick Service Concept-Responsible for all aspects of business development including, developing standard operating procedures, training materials, business documents. This includes HR forms, marketing strategy, menu development etc.-Assisted in the design and development of layout of new store including, kitchen line design, equipment layout, flow of the kitchen, and general architectural plans-Responsible for supply chain management-Speed of service and drive… Show more High Volume Quick Service Concept-Responsible for all aspects of business development including, developing standard operating procedures, training materials, business documents. This includes HR forms, marketing strategy, menu development etc.-Assisted in the design and development of layout of new store including, kitchen line design, equipment layout, flow of the kitchen, and general architectural plans-Responsible for supply chain management-Speed of service and drive through times were lowered by almost one minute per ordering guest-Lowered average labor percentage 4%-Lowered food cost by 3%-Developed and trained General Manager and shift supervisors for second location(Reason for leaving: Laid off because of owner’s financial situation) Show less

High Volume Cajun Restaurant-Trained and responsible for FOH and BOH operation-Scratch kitchen focusing on high quality cajun food-Directly responsible for 2-3 Managers and 50+ direct reports per shift(Reason for leaving: Laid off because of the Coronavirus outbreak)

Hired on as Fast Track District Manager-Reduced Labor Cost from 17% to 15% by training, inventory management, and recipe adherence-Increased guest satisfaction scores 33% by focusing on service and food quality-Developed front line employees to Management-Recognized in Top 10% of stores for upselling-General Manager of the Month 3 months in a 1 year period-Recognized for best flow through profit last 3 out of 6 months-Large focus on data driven, performance… Show more Hired on as Fast Track District Manager-Reduced Labor Cost from 17% to 15% by training, inventory management, and recipe adherence-Increased guest satisfaction scores 33% by focusing on service and food quality-Developed front line employees to Management-Recognized in Top 10% of stores for upselling-General Manager of the Month 3 months in a 1 year period-Recognized for best flow through profit last 3 out of 6 months-Large focus on data driven, performance improvement for front line staff members(Reason for leaving: Company restructured, and the DM role is no longer an option) Show less

Wild Salsa (Full Service) and Chop House Burger (Fast Casual)-Wrote and implemented training materials and standard operating procedures for both restaurant concepts-Responsible for creative process of the restaurant operations including service and bar operations-Partnered with head chef to streamline kitchen operations and improve ticket times-Recruited, hired, on- boarded and trained all staff-Developed and responsible for budget and P&L's for both brands-Increased… Show more Wild Salsa (Full Service) and Chop House Burger (Fast Casual)-Wrote and implemented training materials and standard operating procedures for both restaurant concepts-Responsible for creative process of the restaurant operations including service and bar operations-Partnered with head chef to streamline kitchen operations and improve ticket times-Recruited, hired, on- boarded and trained all staff-Developed and responsible for budget and P&L's for both brands-Increased sales by 22% in a one year period-Lowered food cost by 5%-Payroll responsibility-Directly responsible for 2 salaried managers and 50+ direct reports per shift over two restaurant concepts(Reason for leaving: Company couldn't meet compensation obligation promised) Show less

High Volume Catering and Deli Operation-Hired on as Assistant Manager, held General Manager responsibility-Wrote opening store budget and truck order for new store opening. Only location to turn a profit in the first month-Full P&L, and budget responsibility(Reason for leaving: Opportunity for full service and multi-unit experience)

Annual Sales: $8 million• Hired on as Assistant Manager• Managed all FOH staff to include Servers, Bartenders, Bussers, Hosts, and TOGO, 50+ Employees Per Shift• Sales volumes up to $65,000 Daily

Extreme High Volume Restaurant Operations -Worked in the second busiest restaurant in the world by guest volume-Trainer-Front of house restaurant attendant assisting 25,000+ guests per day-Expedited $10,000 of food per hour-Twelve Disney World Great Service Fanatic Card Awards