Strategic Leadership : *Develop and execute long term vision and goals for the hospitality division.*Identify areas for growth or enhancement, analyze market trends* Keep the division aligned with the overall mission, values and objectives of the company.*Lead and oversee all aspects of operations across the hospitality portfolio, to ensure people, product are looked after.*Establish and ensure compliance with the policies, standards and brand identity.*Maintain cross functional collaboration to optimize operational efficiencies and performance.*Prepare budget, financial reporting and analyze profitability for the division.*Drive and sustain revenue growth via partnerships, marketing alliances and cost effective operations.*Monitor and ensure adherence to best practices and processes to hit key performance indicators and ensure financials targets are met.

Leadership:• Ensure operational plans and systems are appropriate and connect to the Contractual Executional Framework• Train managers, executive chefs for 28 hospitals on a regular basis on food quality, presentation and purchasing policy compliance• Review patient satisfaction scores on Press Ganey to formulate and implement plans for further improvementClient Relationship: • Maintain relationship with the client leadership regarding any culinary needs or requests• Solicit feedback and implement changes looking at culinary offering trends• Conduct patient iROUND with unit leadership to improve patient experienceFinancial Performance: • Ensure food and labor targets are achieved and identify variation trends and causes• Report performance metrics including ordering, and inventory trends• Concentrate on purchasing function optimizing usage, pack size, shelf life and product cross utilizationProductivity: • Ensure execution and delivery of over 50 food line products in accordance with the daily menu • Maintain integrity of the standard Aramark patient food offerings, both in taste and quality• Enforce end-to-end supply chain key ingredient procurement process and system efficacy• Guarantee accuracy of estimated food consumption for appropriate requisitions and/or purchaseCompliance: • Audit adherence to published Aramark Safety & Risk guidelines in all culinary operations• Ensure compliance with all applicable policies, rules, and regulations relating to safety, health, wages, and hours• Conduct pre-assessments to ensure business units are operating as expected for local and state regulatory visits – with a special focus on TJC (Joint Commission) • Assist with 14 Joint Commission audits over 3 years, focusing on regulatory and life safety inspections

• Developed and executed culinary solutions to meet customer needs and tastes• Oversaw and managed culinary operations to meet production, presentation, and service standards• Trained and certified 2 hospital sous chefs and 12 team members to use best practice food production techniques• Ensured proper culinary standards and techniques were utilized for preparation of patient, retail and catering food items including production, presentation, and service standards

• Coordinated food menu research & development throughout initial formations with input from client leadership• Conducted food and beverage trials, presentations, and taste panels• Formulated and certified recipes including costing, recipe cards, and standard operating procedures• Developed and deployed training handbooks and policies• Proofed and finalized food and beverage photography• Vetted selection of vendors, ensuring all purchase specifications were written and followed client pricing guidelines• Administered pre-opening and launch support – with 30, 60, and 90-day reviews

Big Beat Dallas was an array of live music focused venues located in the Toyota Music Factory with several restaurants and locations – including Wynona’s Texas Jam House, Highway 61, Bar Manzanilla, and Texas C Bar• Developed and updated menus based on current market research and lacking efficiencies• Wrote recipes, certified procedures, finalized costing and conducted food photography• Optimized staffing with production plan and peak demand in mind• Developed production sheets, inter-kitchen demands, and transfer templates• Conducted and administered recruiting and staff training for 48 team members • Executed and standardized food specification, price comparison and maintenance of cost sheets for 6 vendors• Drafted and implemented daily temperature control logs and line check sheets per meal period

DRG Concepts is an assortment of original, thriving, high quality restaurants – including Dallas Chop House, Wild Salsa, Chop House Burger, and Dallas Fish Market• Planned, coordinated, and opened seven restaurants including building projects, finalization, and launch• Created a robust portfolio of menus, standardized recipes, and food photography to streamline deployments• Wrote, maintained, and ensured compliance with standardized recipes through yield checks and observing recipe compliance• Standardized pre-opening order guides with regards to equipment, small wares, and hand tools• Monitored cost factors in food, labor, and inventory to exceed management budget goals • Administered successful onboarding of new talent by developing cooking demos for more than 40 chefs and line cooks • Conducted end-to-end food safety and hygiene audits, ensuring compliance with health code, making corrective action sheets, and following up on regressions• Remedied areas of operational concern and planned corrective action to further brand perception, customer loyalty, and overall profitability

• Coordinated and taught foundation – I, II, and III, covering all the basics of cooking • Advised students with no culinary background on the inner workings of operating in a kitchen environment• Specialized in training students in international and American regional cuisine

• Conceptualized an innovative take on Southeast Asia centric cuisine • Balanced sales and labor cost while ensuring compliance with budget and reasoning for any variance• Managed market orders, ensuring proper storage, reducing waste, and increasing usability of products• Standardized all recipes with special attention to potential vs. actual costs and variances • Closely monitored production levels for optimal utilization of resources