Helping local, small business entrepreneurs and restaurant owners and operators achieve increased profitability through organization, coaching, systems, and problem solving.• Work with teams to develop labor plans based on historic data to improve guest experience and labor cost reduction.• Organize food storage and implement a food inventory system and process to improve overall COGS.• Ideate new menus and items to improve guest satisfaction, reduce complexity and improve overall COGS.• Design and execute new beverage menus to improve alcohol sales.• Decrease ticket times by re-engineering cook and prep lines, developing schematics and improving processes. • Add catering menus and coordinate events for increased profit and revenue. • Improve facilities and equipment where needed to aid in speed and reduce complexity.

Directed enterprise operations for the world’s largest full-service seafood dining company in US and CN, including culinary/beverage development, menu commercialization and continued process improvement. Implemented all menu changes, including providing new materials, equipment, planning, and training programs for managers, GM’s, and staff. Led a professional team of 8 salaried direct reports and 15 senior directors of operations for 680 locations and $2.2B in annual revenue.o Analyzed financial P&Ls to develop strategies and make recommendations to exceed financial objectives.o Developed, planned, and executed training and development meetings and presented to all GM’s and above.o Partnered with operations leaders to ensure operational excellence, train and develop all levels of leadership. o Reduced prime costs by 9% with menu engineering, pricing strategy, optimizing labor needs, and developing a Quality, Service and Cleanliness program.o Facilitated all equipment needs, installations, repair and maintenance and designs of new locations.o Communicated all menu and beverage changes as well as all key watch outs to enable operators to minimize loss and maximize guest satisfaction.o Managed non-financial reports and drove improvement plans to optimize inventory, scheduling, and budgets.o Led the rollout of all training materials, technology, equipment, implemented changes that supported the brand and all integration for new processes, and ensured compliance with food safety and quality standards.

Managed and led operations of up to ~1600 hourly employees and ~80 managers/GM’s in 10-25 locations with ~$42M to ~$100M annually in sales. Collaborated with senior executives and developed relationships with internal corporate departments to achieve aggressive short-/long-term business plans, establishing strong culture of growth to boost sales and EBITDA for 5 years leading up to COVID-19 pandemic.o Reduced management turnover from 40% to a company leading yearly 16%.o Improved EBITDA YoY from 2015 through 2020. o Pioneered and tested 3rd party delivery for the brand and grew off premise sales by 10%.o Improved overall guest satisfaction to the highest ever internal measurement with a 1200 basis point increase. o Built, developed, and led teams of GM’s/managers/directors of operations. o Pioneered the Opening/Closing Certified Restaurant Supervisor position which cut total management costs 20%. o Developed first ever QSR version of Red Lobster called Rapid Red. o Developed a progressive Learning to Lead program to help reduce turnover and teach basics to new managers.o Managed regulatory compliance for licensing and health regulations for multiple states and municipalities.o Partnered with legal and property management groups to renegotiate leases for properties, rebuilds, and relocations.o Led HR recruiting and staffing for all locations to ensure that a high-level pipeline was maintained.o Worked closely with legal and HR leaders to address questions, interpret laws, and resolve all work-related HR issues.

Promoted to general manager to lead the team in Danbury, CT to turn around a severely underperforming location. In a 2-year span, reduced turnover to best in company, improved sales by 35% YoY, profit by 37%, improved guest satisfaction by 28%, perfected systems and processes, and improved company scorecard results to number 3 in the company.o Grew hourly staff and managers into new roles including new GM’s, new regional trainees who went on to become GM’s and directors of operations. o Partnered with local peers to foster improvement.o Stayed locally involved with the local chamber of commerce to network into growing the business.

Became the regional training manager in 2009 and aided the CT, NY, NJ, PA markets in growth and development of people as well as new restaurant openings. Developed and maintained a regional scorecard to ensure continued performance.o Performed training audits for the region to ensure training compliance and procedures were in place.o Participated and led the organization, training, and support for new restaurant openings. o Worked with area leaders to coach, develop, and teach them systems, process and improve financial acumen.o Improved sales in other locations by helping other local leaders to troubleshoot and develop stronger leaders.

Hired as a manager in Wethersfield, CT in 2007 to one of the highest volume locations in the organization – grew sales an additional 20% to $8M through coaching, incentivizing, and education.

Ran operations in multiple capacities with up to 120 employees and grew sales to $11M annually. Worked locally with the corporate office to consistently test new food, beverages, and standards to aid in future growth of the organization.o Opened 2 additional brands for the company in the Chattanooga, TN market. o Developed a system for inventory, inventory control and prep sheets to improve COGS and waste to company best.o Increased yearly beer sales by over $1M.

Ran best bar and retail costs in the organization. Empowered bar team to create new drinks and offerings for guests. Improved guest satisfaction, sales, and profit. Worked with local artist to add retail items and improve sales by 5%. Brewed beer to supply 3 locations with local craft beer.

Sold copy and fax machines to local area businesses. Developed new business by cold calling and face to face relationship building.