Strategic & creative partnerships for restaurants, bars, and family entertainment centers.

• Inspirational leader, successfully guiding day-to-day operations of a bustling 41,500 sq. ft. arcade, retail, milkshake bar, and full-service restaurant and bar.• Craft and operationalize innovative concept development of laser tag, proprietary games, prototype games, events department, and party packages.• Accountable for identifying staff vacancies, creation and implementation of efficient ATS system, interviewing, hiring, and onboarding employees using creative methodologies to assure the proper cultural fit.• Seize every training opportunity to provide in-depth instruction and leverage a caring, hands-on leadership style to produce top-quality teams with extremely high morale and minimal turnover.• Identify store's internal strengths and inefficiencies through extensive industry and market analyzation, translating into strategic plans to produce declining budgets and generate accurate P&L statements.• Influential decision-maker for effective Hasbro branding, utilizing thirty individual Hasbro brands.• Planned, developed, and generated clear and concise SOP’s specific to each department, employee manuals, and onboarding materials, assuring optimal personnel knowledge, performance, and efficiency.• Employed sound technical knowledge to program restaurant, bar, milkshake bar, and payroll systems.

Ÿ Accepted the challenge relaunch and re-program a 149-year-old landmark restaurant, simultaneously directing entirety of operations for upbeat bar and restaurant on opposite sides of Lower Manhattan.Ÿ Achieved business objectives and elevated brand awareness by seeing challenges in unique ways across multiple dimensions to identify fresh marketing and business opportunities Reached $90k+ in revenue 6 months from the opening

Ÿ Mission-minded throughout the pandemic and post-pandemic supply-chain challenges, creating and initiating innovative solutions to inventory flow, along with customer and employee health and safety guidelines.Ÿ Drove reductions in shrink and inventory, performing meticulous cost analysis, establishing pricing and menu structures, successfully balancing company objectives with targets.Ÿ Revitalized kitchen operations, minimizing waste and payroll, culminating in 15% food cost reduction.Ÿ Developed and initiated creative training and inspiration methods for location managers and staff, achieving superior levels of team performance and opportunities for advancement.

Ÿ Recognized by superiors for excellence in dedication, concept development, and leadership, promoted to Regional Director of Operations in 2017, commencing as location General Manager in 2013.Ÿ Conceived and initiated innovative restaurant concept, Fatbird, in cooperation with celebrity chef, Cat Cora, while concurrently administering two restaurants and one café, generating in excess of $20M annual revenue.Ÿ Optimized operations of newly opened Upper West Side location, modifying kitchen operations to include modern overnight bakery.Ÿ Orchestrated events, reception, and marketing activities of three New York establishments, effectively increasing customer service ratings by ½ star.Ÿ Upheld company standards through consistent monitorization and review of restaurant performance on a daily, weekly, and monthly basis, resulting in 10% year-over-year revenue growth.

Ÿ Steered and directed entirety of bar, restaurant, and retail operations in bustling environment.Ÿ Ensured customer demands were met through development of innovative strategies, resulting in reduced customer wait times and complete customer satisfaction.Ÿ Cultivated a culture of change throughout company footprint through creation of events department, eventually mirrored by every domestic and franchised location, resulting in 25% revenue increase per seat vs. standard dining.Ÿ Leveraged knowledge of state and federal health and food protection regulations and standards, restructuring procedures, and aligning processes to enhance company compliance.Ÿ Increased brand recognition through appearances in six live and taped nationally televised segments.

Ÿ Optimized customer service standards and special events operations within a 158-year-old steakhouse with three floors, 180 seats, and $10M annual revenue.Ÿ Responsible for maintenance of extensive, award-winning wine list.

Ÿ Established a customer-centric culture of communication, with a clear focus on customer satisfaction and loyalty within a neighborhood casual dining setting.Ÿ Assisted the owner in development and implementation of the first cocktail menu in restaurant’s history.