Brian M. Email & Phone Number

Atlanta Area

• Overseeing daily production of all food and beverage items along with developing orders of food, beverage and all other operating supplies. • Developing menu items focusing on quality, feasibility and presentation.• Coordinating all food-product requisitions, directing staff in the execution of banquet service. Training staff, coordinating employee schedules, and implementing employee incentive programs to create a more efficient and productive staff.• Resolving customer service issues and reporting to senior management data on overall clientele satisfaction.• Improving infrastructure in order to manage and maintain operational costs. In relation to total revenues, continuously kept labor costs below 15% along with reducing food costs by 4% to a more constant 32% of total operating cost.• Consecutively maintained beverage costs between 16% - 18% of total costs, after previous levels ranged from 19% - 24%.

• Championed extensive analysis of a company’s stock performance, chart patterns, balance sheets, income statements, statement of cash flows along with other fundamental and technical analysis. • Fully versed in high level options trading strategies including, covered calls, put sells, credit spreads, bull puts, bear calls, along with lower level puts and calls. High level of charting analysis, which consists of candlestick patterns, support and resistance, channeling, breakouts and breakdowns, evening stars and morning stars. • Responsible for creating and maintaining the online financial tutorials and finance/stock market education web content for company’s various public websites. • Writer for BetterTrades’ websites covering options trading information, trading tools, instructor biographies and company background. Authored the website’s daily commentary on stock market performance along with reports on economic data and its effects on the overall markets. • Weekly writing posts regarding to all educational material pertaining to the strategies, risk/reward and general information that goes along with options trading. Additional posting of company profiles, relevant financial happenings, product releases in addition to current economic events.

• Member of senior management team responsible for overall operations, production and service.• Coordinated all Pricci’s food products requisitions, directing staff in the execution of banquet service. Trained staff, coordinated employee schedules, and implemented employee incentive programs creating a more efficient and productive staff.• Managed relationships with vendors, reconciled billings and authorized payables to suppliers.• Created and executed the advertising and marketing of specialty items for membership clientele. Using various marketing implementations increased overall foot traffic by 2% - 3% quarterly. • Resolved customer service issues and reported to senior management data on overall clientele satisfaction.• Developed profound knowledge of current and past significance of a company’s balance sheet, cash flow and P&L statements.• Improved infrastructure in order to manage and maintain operational costs. In relation to total revenues, cost-managed overall operating costs for the restaurant at or near 80%, maintaining labor costs below 25% while keeping food and beverage costs below 30% of total operating cost. • Increased overall sales 15% to $2.5M from the previous year’s tally of $2.2M. Increased total sales 22%, from $1.8M to $2.2M year over year.

• Member of senior management team responsible for overall operations, production and service. • Directed and instructed a team of 12 people in the daily operations of the company.• Implemented cost control measures by analyzing usage and streamlining inventory resulting in a 5% monthly reduction in operations costs.• Trained staff, coordinated employee schedules, and implemented employee incentive programs creating a more efficient and productive staff. • Managed relationships with vendors, reconciled billings and authorized payables to suppliers.• Created and executed the advertising and marketing of specialty items for membership clientele. Increased the average check price per customer 13% to 22% from $15 - $18 per person to $18 - $22 using up-selling techniques. • Improved infrastructure in order to manage and maintain operational costs.• Resolved customer service issues in order to improve overall clientele satisfaction.

Bachelors Of Arts, Business, Economics

Associate Of Arts, Culinary Arts