Manager for High Volume restaurant group that currently owns some iconic restaurants in Westchester and Fairfield counties. Working at Stamford diner and Pleasantville diners currently. Stamford diner grosses over 100k per week and Pleasantville over 50k per week:

Worked to help turn around Taleggio Italiano Classico. A 12,000 sq ft. established family style Italian concept. Creating and installing systems to streamline operations. Revamping bar and staff. Consulted at Pizza and Brew of Scarsdale. An iconic high-volume restaurant in an affluent NY suburb. Operations consultant at Junior's burgers on the Jersey shore.

Manager at a high volume Bar and Restaurant doing almost $3 million in annual revenue.

Lead Bartender at a Speakeasy style, critically acclaimed craft bar and restaurant in an affluent New York Suburb

Lead opening GM for BurgerFi at the new terminal at Newark International Airport.

Currently developing a new comfort food/pub concept in the suburbs of NYC. Pumpernickel Bar and Grill was purchased in 2015 and transformed into Saw Mill Tavern. Sales increased 80%. Won Best of Westchester for General Tso Sriracha Wings. We are looking to expand the concept in the Westchester area.Added Saw Mill Pizza - Classic NY Style Pizza Joint

Promoted to GM at the Willowbrook Mall location.

AGM at the Atlas Park California Pizza Kitchen in NYC.

Worked as a GM and in a throwback family-style restaurant located in Westchester County.  Completed Cheeburger Cheeburger Franchise Training in Sanibel, Fl. Averaged $35,000 in gross weekly sales, without liquor. Kept costs at 26% for food and 28% for labor

Initially hired as a Restaurant Manager at the Greenwich Lobster House. Restructured the restaurant by hiring and training a new staff and altering the menu choices. Implemented a guerrilla marketing strategy by canvassing the local area and becoming involved in the local community. Raised restaurant revenues over 40% in the first six months. Promoted to Beverage Director. Continued to market and streamline the business to raise group revenues. Negotiated with liquor and food vendors to obtain better terms. Oversaw training program for all restaurant staff. Developed bar crowd using live music and personally designed special promotions. Managerial duties for mid sized restaurant group generating $7 million in annual gross revenues. Analyze financial statements and adjust costs to maximize profit. Consistently kept costs at 20% for liquor and 30% food by closely monitoring staff and inventory.

F&I Manager specializing in aftermarket auto sales and securing financing for clients.

International sales representative for polyurethane tire manufacturer. Maintained bookkeeping and monitored cash flow. Managed sales staff. Marketed industrial polyurethane and plastic products in the USA, Europe and Russia. Set up booths and made contacts at international trade shows. Achieved over $5 million in gross sales.

Began an import/export trading company that specialized in buying goods on the American market and selling them in Russia. Imported vehicles from America and sold on the Russian market. Maintained bookkeeping and monitored cash flow. Managed 12 sales and administrative employees. Sold over 50 cars in 3 years generating over $1.5 million in gross sales

Managed 180 seat restaurant on Upper West Side in NYC. Hired and Managed Front of House staff. Raised revenues over 50% by implementing strategic marketing plan.

Worked as a Bartender and Server at various NYC restaurants and nightclubs including - Taj, Lava Lounge, Chianti, Veg-City Diner and Cheetah Club.

The first job in my sales and management career. Started as a sales associate in the Men's shoe department and was promoted to manager after being the top salesman for over a year. Achieved Pacesetter Award for sales and customer service in 1996.