I am the liaison between Dunkin’ brand marketing and IT Store Systems to develop POS requirements & solutions for new brand initiatives. Lead configuration analyst for monthly marketing window content configuration for Oracle Simphony POS, currently in 1,000 Dunkin Donuts & Baskin Robbins locations nationwide.Responsible for tier-3 support escalations and procedural question from DD & BR locations & field employees for Point-Of-Sale, Digital Menu Boards, Dunkin’ Mobile app, & other in-store restaurant technology solutions.Support the IT Store Systems team with quarterly product releases, working with product managers to develop POS solutions for business needs presented by DBI Operating Systems & Franchisee Subcommittees.

Supervised a team of eight "POS Services analysts" for a Restaurant POS Solutions company. Scheduled & assigned cases for completion, assisted team members with with cases when needed. Onboarded 200+ new customers to the Foodtec System. Responsible for all software-side setup, including: POS menu design & construction, pre-install training, & providing 24-7 direct support for the customer during their first week operational with the POS. I am the primary franchisee-level point of contact within FoodTec Solutions for Marco's Pizza, an 425 store international pizza chain. I am responsible for all their new store implementations, as well as facilitating questions & service requests from franchisees on a day-to-day basis. Other daily responsibilities include: Customer training on POS Software & other related technology, troubleshooting of POS Menu & inventory problems, as well as providing the after-hours support for my department.

Responsible for all day-to-day operations of Prides Osteria - dinner only, farm-to-table Italian cuisine, & Prides Piccola Napoletana - authentic Neapolitan-Style pizza serving lunch and dinner 7 days a week.Primary role is to manage the floor for both restaurants - interacting with guests, coordinating service for VIPs, and responding to any and all guest comments, needs, complaints, & suggestions.Stabilized Prides Osteria liquor cost to an average of 26% of sales within the first 30 days of taking position.Implemented new operational systems at both restaurants, including the spearheading of bringing OpenTableReservations online for the Osteria.

Provided long-term operational consulting assistance to Slate Bar & Grill in Boston's Financial District.My role in the operation included setup of a food inventory system, and weekly food inventory accounting; updating of the restaurant's BEVINCO liquor inventory system, and weekly liquor inventory accounting;MICROS POS setup & management; sourcing & ordering of all restaurant smallwares, disposables, equipment, & nonalcoholic beverages. Conducted performance metrics analyses of food, liquor, and labor costs. Stabilized liquor cost at 23% and food cost at 32%.Performed a 90 day overhaul of Sweet Life Bakery & Cafe in Dorchester's Lower Mills neighborhood.I consulted with ownership on a wide range of areas within the business, including staffing both FOH and BOH; all HR areas including developing a work conduct and harassment policy, uniform policy. Setup food inventory systems for both the cafe and the bakery. Created a budget for food ordering that would keep them in-line with the owners stated goals. Developed new revenue streams, including seasonal farmers markets,off-site catering, and wholesale sales to commercial customers. Worked with ownership on labor analysis, demonstrating to them how to optimize their schedule according to volume needs, and how to trim management dollars while maintaining operational control.

Responsible for all day-to-day kitchen operations of busy Dorchester restaurant serving lunch and dinner 7days a week, with brunch on Sundays.Developed, tested, and launched new dinner menu within first 21 days of taking position. All new menu items were first served as daily specials to assess guest interest and profitability.Lowered Cost-of-Goods to an average of 28% of sales within the first 30 days of taking positionAlso participated in the overall daily management of the front of house, taking management shifts that included supervising FOH staff, guest relations, opening & closing roles, and cash management.Restaurant was sold in December 2013, new ownership moved in a different direction with concept & a new management team

Responsible for all day-to-day operations of the conference center, including: the setting of all meeting rooms and food & beverage functions, scheduling and supervising of hourly & temporary labor, responding to any and all client requests, and working with facilities’ maintenance to ensure that the property was in top condition. Beat the bottom line profit goal for 2010 year-to-date by over 90k, mostly through reducing overhead expenses, and controlling operating costs. Oversaw all ordering of product & sourcing of new vendors, takes weekly & monthly inventories. Prepared weekly financial statements for upper management, managed the accounts payable & receivable processes, including processing of invoices and collecting on delinquent accounts.

Developed & implemented processes and policies that resulted in operational DSO being lowered by 75-90 days quarter-over-quarter in FY 08-09. The same policies also resulted in billing customer satisfaction scores increasing by 150% in the same time span. Led the AR team in reducing the past due (61+) AR balance by over $1M dollars within the first 90 days in the position. Responsible for final credit approval of groups & chaired weekly credit meeting. Built and maintained a positive working relationship with the property’s largest client, The McCombs School of Business, ensuring that the largest portion of the operation’s receivables were processed and collected in a timely manner. Spearheaded the operation’s outlet inventory management program as part of an effort to ensure that food cost was stabilized across multiple financial reporting cycles. Assisted in all other areas of the accounting department, including accounts payable, payroll and Month-end-close.

One of the opening managers of The Carillon Restaurant: A New American Grill. A 240 seat restaurant featuring new American cuisine by renowned Austin chef Joshua Watkins.Trained and supervised a staff of 20 servers, backwaiters, & bartenders in all aspects of food & service, including: POS usage, corporate steps of service, wine, beer, and spirits trainingExecuted VIP catering functions in the suites of the attached hotel for up to 50 people, and in-restaurant parties for up to 200 at a time.Ran the "Campus Club" lunch service. The "Campus Club" was a private, members only Monday-Friday luncheon that catered to University of Texas Faculty, Distinguished Alumni, and their invited guests.

Trained, educated, and supervised 5 students in all aspects on production and service.Comfortable in high stress, chaotic situations.Prepared & managed light catering functions for up to 100 people.

Working directly under Chef/Owner Doron Haendel, I managed the kitchen & service on a nightly basis, developed & costed new menu ideas, and stepped into the leadership role for Chef Haendel when needed.