Really excited to have my own business.

Honored to be the General Manager of this Madison Icon restaurant.

Provide senior leadership to multiple Marcus restaurants and Marcus properties:*Kil@wat; Intercontinental, Milwaukee WI*Geneva ChopHouse; Grand Geneva Resort, Lake Geneva WI*Ristorante Brissago; Grand Geneva Resort, Lake Geneva WI*Timber Ridge Lodge at Grand Geneva Resort, Lake Geneva WI

Responsible for 25,000 sq ft banquets, Café serving breakfast and lunch, Lobby Lounge bar, Blu twenty third floor martini bar and 24 hour in room dining; 7 million in sales.

Recruited by Marcus Corporation to reposition a Marcus managed private country club. Oversaw all member services and benefits, member relations, food and beverage, marketing and sales.

Assumed leadership of Madison's most prestigious private club with seventy five employees, ten department managers, 950 members and 3.5 million in sales.*Achieved over $1 million in food and beverage sales growth in six years. Club went from a quarter million dollar loss per year to achieving profitability two of the last three years.*Instrumental in selecting and implementing club management software that provided timely and accurate information which improved overall operations.*Established effective and accurate budget with timely financial review and analysis for the board and management team.*Oversaw over $1 million in building improvements that were completed on time and under budget. Structural changes increased capacity which led to a 20% increase in ala carte revenue.*Obtained high employee morale by fostering a success-orientated, accountable environment based on respect and commitment to management and staff*Grew the Club from 700 to over 950 members by creating new categories of membership, and developed industry partnerships which led to gaining a substantial market share in a very competitive market.*Expertise in developing member relations which led to increased utilization, decreased attrition and record customer satisfaction.*Maintained membership with Club Managers Association of America and other associations to stay current with information, developments and practices within the industry. *Represented Club by actively participating in community activities and local organizations.*Taken the Club dining experience to the next level through enhancing the atmosphere, adding chefs table, wine lockers and seasonal menus.

Formed silent partnership to purchase, refurbish and re-open this 250-seat landmark restaurant. Created the business plan, image and vision. Hired, trained and motivated 40 employees. * Expanded the restaurant in 1999, adding enclosed patio area with 40 additional warm weather seats.* Built the business from $0 to almost $1 million achieving profitability at a location that had not turned a profit in the previous ten years.* Created marketing strategies that included Taste of Madison (1998), a web site, and on-going radio, TV and print advertising.* Check average: Lunch $10.38, Dinner $21.33, Total $18.81* Food cost as % of total sales: 29%* Labor cost as % of total sales: 32% (includes management)* Averaging over 900 customers per week* Retained 70% of key employees and more than 60% of all current employees have been with the company for a year or longer.

Oversaw operation of two restaurants (300 seats), accounting for two-thirds of the sales of the corporation. Supervised 100+ employees including four direct reports. Served as a member of the board of directors. Responsible for the entire corporation as Acting President for 1996 and Treasurer for 1997.* Evaluated accounting services and selected a new CPA firm, establishing the company's first effective budgeting and financial accounting process. * Standardized the wait staff training guidelines and implemented employee involvement, enabling the company to attract high caliber employees and reduce turnover.* Facilitated and managed conversion to computerized systems for timekeeping and point-of-sale (HSI), inventory (Eatec), motel and golf reservations (RDP), and accounting (Solomon 4).* Negotiated lease of a second restaurant/motel facility, expanding the acquired business from $250,000 to $750,000 in sales within one year.* Obtained a conditional use permit for a 40-unit condo project.* Converted two rooms to whirlpool suites, doubling occupancy rate during the off-season.* Coordinated total upgrade of restaurant facilities, including kitchen design and remodeling, redecoration of dining room and restaurant, addition of casual dining room (40 seats).