• Annual Sales Volume: $4.5 million• Reduced food cost from 55.2% to 42.6%• Source local farms for better ingredients.• Implemented line checks, standardized recipes and ongoing training of the staff both BOH and FOH • Oversee menu development, food quality and plate presentation.

• Annual Sales Volume: $1.5 million • Reduced food cost from 38.9% to 30% and labor cost to 15%• Oversaw menu development, food quality and plate presentation.

• Annual Sales Volume: $5 million• Maintained food costs at 28% and labor cost at 8%• Redirected kitchen operations for this struggling venue.• Instrumental in directing the appropriate and required setup of this newly created restaurant in order to meet state standards and health codes, while enforcing appropriate work-flow and quality controls.• Developed standards and procedures to include recipe preparation, kitchen duties, and banquet preparations.• Guided the front of the house staff by educating them in different flavors and cuisines. • Re-designed and developed guest menus for the front of the house.

• Annual Sales Volume: $1.5 million • Reduced food cost to 32.5% and labor cost to 12%• Improved guest satisfaction and elevated Mack and Kate’s from four stars to five stars with the Nashville Scene• Expertly estimated staffing needs and adjust hourly schedules in accordance with demand patterns, budget and local labor law while maintaining labor costs.• Enforced appropriate work-flow and quality controls for food quality and temperature while maintaining food costs.

• Annual Sales Volume: $500,000• Maintained a food cost of 32% and labor cost at 12%• Oversaw the development and opening of The Seafood Shack of Tennessee, executing the hiring of staff, moving equipment, and setting up the kitchen and restaurant for maximum flow through of product from the back door to the front door

• Managed all local off-site catering for Tomkats Group catering, Movie Division and restaurants while constantly keeping a food cost of 30% on and industry standard of 32%, and a controlled labor cost 6.5% on a standard of 7%.• Oversaw the development and opening of The Southern Steak and Oyster (a 2 million dollar build out of a brand-new upscale restaurant that opened April, 2012 in Nashville). Worked closely with the owner Tom Morales on the design and location of all kitchen equipment. Negotiated with vendors on kitchen equipment, small wares, glass, silverware, food, lien, and chemical to include a deal with ecco lab to be our exclusive chemical dishmacine vendor for all tomkats group restaurants. Hired all key members of the management staff to include the executive chef and general manger. Worked on creating menus, recipes and training of the kitchen staff. Created all standard operating procedures for kitchen staff.• Planned and executed all culinary operations for VIP and Guest services at Bonnaroo Art and Music Fair, successfully feeding 1800 people a day• Assisted the Movie Catering division on startups and special projects

• Managed kitchen activities on Gaylord’s Riverboat, The General Jackson, Rachel’s Restaurant, and have assisted in managing kitchen operations in Rusty’s Sports Bar, Finley’s Irish Pub, Jack Daniels Saloon, and In-Room Dining in the Opryland Hotel• Reduced food cost at Rachel’s (a 4.5 million dollar buffet restaurant) by 5% from a 43% to a 38% and the General Jackson (a 5 million dollar showboat) by 3% from a 35% to a 32% by expertly estimating purchasing needs streamlining menus and buying through approved suppliers• Identified and successfully implemented opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction

• Annual Sales Volume: $1.5 million• Maintained a food Cost of 35% on a goal of 36% and Labor cost of 18% on an industry standard of 20% • Managed all kitchen operations and banquet preparations, while successfully maintaining the highest level of food quality and sanitation standards• Responsible for menu development and preparation, monitoring staffing levels, along with all the hiring and training of the kitchen staff