• Strategic Planning and Execution: Developed and implemented long-term strategic plans to drive business growth and profitability across multiple locations. Coordinated operational strategies with senior management to align with corporate objectives. • Operational Oversight: Supervised daily operations of five restaurants, ensuring consistent compliance with company standards in customer service, food quality, and restaurant cleanliness. • Budget Management and Cost Control: Oversaw financial budgeting and fiscal management for all locations, including P&L responsibility, cost analysis, and forecasting. Implemented cost-control measures that reduced expenses by 15% year-over-year without compromising service quality. • Team Leadership and Staff Development: Directed a team of over 100 employees, including hiring, training, and performance management. Developed a comprehensive training program that decreased staff turnover by 20% and increased employee satisfaction. • Quality Assurance and Compliance: Ensured all restaurant operations complied with health and safety regulations and internal quality standards. Instituted regular audits and introduced quality improvement processes to maintain high standards of food safety and hygiene. • Customer Satisfaction and Relationship Management: Enhanced customer satisfaction through the development of a feedback system that led to a 30% improvement in customer service scores. Managed key relationships with suppliers, local community leaders, • Fostered a positive work culture by promoting open communication, recognizing and rewarding employee achievements, and providing ongoing training and development opportunities.

• Oversaw operations for 3 locations across the region, driving P&L growth by measures and increasing revenue through promotional activities.• Provided leadership and support to store managers, ensuring compliance with company policies and procedures and delivering exceptional customer service.• Conducted regular store visits to monitor operations, identify areas for improvement, and provide coaching and training to store managers and employees.

The Better World Project was co-created by me and another out of the want to do as much good as we possibly could, as well as out of the frustration of, what I perceived to be, the narrow focus many groups had. It was made to have a broad focus, encompassing everything I felt would add to the betterment of all. This included but was not limited to:Traveling across the country on grey hound, volunteering at different non profits along the way such as: -Helping Common Ground, a non profit in the lower ninth ward of New Orleans aimed at assisting the rebuilding efforts after hurricane Katrina. This included, getting/cooking food for volunteers and locals. Making community gardens. (digging up, planting and harvesting.) Driving volunteers and locals to different locations that needed help. Rebuilding houses. -Volunteering at children's hospitals, playing with the kids, doing art projects and reading stories. -volunteering at an LGBTQ non profit, assisting them in their office with everything they needed. -volunteering at animal shelters:walking dogs, cleaning cages and playing. -setting up feedings for the homeless in every city we went to. In Louisiana, Texas, Arizona, California and others. -feeding the homeless in my home town, Philadelphia. As well as volunteering and donating to shelters for women and children, cleaning my neighborhood (frankford), and encouraging others to join us through donations, or volunteering with us.We also posted all of our works onto youtube to spread awareness to the different issues, as well as to us and the different ways to help our community. They can all be seen on youtube.