SPECIALIZATIONS INCLUDE:New Business Development • Profit & Loss Strategic Analysis & Planning • Food and Beverage Trend Tracking • Budget Management • Vendor NegotiationsMulti-Site Management • Team Building, Training & Leadership • StreamliningBrand Building • Sales • Marketing • Change Management • HIGHLY ACCOMPLISHED EXECUTIVE who excels at analyzing lucrative operational needs; identifying multimillion-dollar growth and new business development opportunities; and achieving leverage in competitive, up and coming markets.INFLUENTIAL STRATEGIST who yields high-performance results by championing dynamic relationships to boost organizational success. INNOVATIVE THOUGHT LEADER who gains buy-in among skilled teams while cultivating a solid brand image with superior quality to drive the sales of world-class products and deliver first-rate customer experiences.EXCELLENT COMMUNICATOR who makes sound decisions to align with a company’s mission, vision, and values while pioneering innovative programs to maximize the bottom line.CAREER HIGHLIGHTS INCLUDE:• Driving growth initiatives to increase revenues and bottom line results.• Leading one of the fastest growing hospitality groups.• Strategically forecasting capital requirements to plan for key financial resources.• Expertly approving and developing projects, as well as securing securing funding.• Successfully managing multi-site daily operations throughout the the U.S.• Transforming from a start-up entity to an established revenue-generator in 18 months.• Restructuring entities and ownership, managing acquisitions, initiating profitability studies, and implementing change management.

• Executive Leadership: Launched and managed 200-seat restaurant specializing in mashed up American comfort food for breakfast, lunch and dinner service. Motivated and supervised all managerial and supervisory staff. * Organizational Culture: Built a diverse, equitable, and inclusive team.• Customer Experience: Demonstrated strong passion for delivering quality guest service and well executed food. Built strong local following through solid execution and fresh local ingredients.• Strategic Direction: Formulated and supervised development of new products, processes, and costs with a focus on quality.• Event Planning: Supported culinary talent for high profile events and seasonal offerings.• Entrepreneurial Experience: Personally funded, demolished, designed, and built space while holding down Executive duties at Duffy's Management.• Community Outreach: Cultivated relationships with local farmers, fishermen, and suppliers to provide the freshest ingredients possible in the State of Florida.

• Executive Leadership: Oversaw entire food and beverage program for multiple unit, high-volume environment. Managed individual and team performance of staff through mentoring and feedback.• PR & Public Speaking: Represented company to all media outlets and provided expertise about food and beverages.• Research and Menu Development: Traveled throughout US to work in different concepts and acquire knowledge. • Farm to Table: Cultivated relationships with local farmers and suppliers to provide best possible ingredients available for guests.• Innovation: Conceptualized and implemented all recipes and training materials in Corporate Test Kitchen. • Operations: Collaborated with General Managers and Unit Culinary Teams to roll out new menu items. Provided solutions for challenges involving labor and food costs.• Negotiations: Navigated all vendor negotiations with Pepsi, Sysco, Alsco, Breakthru Beverage, and Southern Wine Glazer Spirits.• Marketing & Advertising: Partnered with Marketing Director to impact sales via food & beverage promotions. • Recruitment and Training: Orchestrated back of house recruitment and training to execute standards of excellence.• Professional Development & Retention: Developed and supported training and other professional growth opportunities to retain highly talented teams and cultivate a positive culture. • Food Safety: Prioritized food safety, sanitation, and cleanliness throughout organization and ensured compliance with federal, state and local health and sanitation regulations and third-party audits (EcoSure).• Finance & Accounting: Ensured restaurant maintained a profitable food cost while purchasing high quality products.• Expansion: Oversaw logistics of building all new locations. Worked closely with contractors and architects. Built 3,000 square foot mini-Duffy’s in warehouse for training, vendor meetings, product cuttings, and foundation functions for charities.

• Executive Leadership: Spearheaded 12 QSR outlets and team of 100+ in preparation of meals for all musical artists, families, backstage employees, and crew for venue with $12M in catering sales and $2M in post-concert event sales. • VIP Client Services: Followed strict nutritional instructions for each musician including learning nuances of vegan cuisine and working with wide array of cuisines, seasonal fruits, and vegetables to provide for musicians’ discerning palate.• Event Planning: Coordinated special meals throughout venue: VIP Meals and post-concert events. Catered numerous functions for up to 500 people for Meet and Greet events throughout venue.• Project Management: Coordinated meal service for over 100 events per year. Reduced food costs from 46% to 35%.• Compliance: Ensured that all food venues complied with local food safety, handling and sanitary standards and regulations

• Culinary Training: Instructed in classical French cooking at a young age by Chef Henry Anthenosy, which included wines, table side service, all classical cooking techniques, presentation, and intense a la minute cooking.• Streamlining Operations: Reduced food cost 5% with team via tighter portion control, organized kitchen, and reduced inventory.• Customer Service: Collaborated with team to ensure excellent customer experience and drive sales of $4M for restaurant.