As Director of Operations for a multi-location restaurant group, I oversee the daily operations, ensuring efficiency, profitability, and the highest standards of service and quality. My role encompasses:Strategic Leadership: Develop and implement business strategies to drive growth, streamline operations, and improve profitability across multiple locations.Team Leadership: Manage and mentor a diverse team, fostering a culture of excellence in guest service and operational efficiency.Operational Oversight: Ensure seamless day-to-day operations, including staffing, inventory management, vendor relations, and compliance with health and safety regulations.Financial Management: Monitor budgets, control costs, and analyze financial reports to optimize performance and profitability.Guest Experience: Implement initiatives to enhance the guest experience, drive guest satisfaction, and increase retention.Expansion & Development: Lead new restaurant openings and renovations, ensuring smooth transitions and operational success.

As General Manager of a high-volume, upscale casual restaurant, I was responsible for all facets of the restaurant's operations, ensuring an exceptional guest experience while maintaining profitability and operational efficiency. Key responsibilities included:Operational Management: Directed all day-to-day operations, overseeing front and back-of-house teams, service quality, and smooth execution during high volume periods.Staff Leadership: Hired, trained, and developed a high-performing team to deliver top-tier service while fostering a positive work environment.Financial Oversight: Managed budgets, controlled expenses, and optimized revenue through effective cost management, inventory control, and menu pricing strategies.Guest Experience: Curated a welcoming, high-end dining experience with a focus on personalized service, attention to detail, and creating lasting guest relationships.

As the Food & Beverage Operations Manager at Bass Pro Shops, The Pyramid, I led the successful development and launch of a multifaceted food and beverage department. I oversaw daily operations across multiple dining concepts, ensuring exceptional service and operational efficiency. Key responsibilities included:Operational Leadership: Directed the daily operations of a 420-seat fast casual dining room, 175-seat upscale dining room, room service for the Big Cypress Lodge, and 6 banquet spaces accommodating up to 450 guests.Department Development: Spearheaded the development and launch of the food and beverage department, achieving $2.4M in revenue with a 28% COGS during the opening phase.Construction & Setup: Managed the final construction, organization, and setup of all food and beverage outlets, ensuring timely completion and seamless execution for the grand opening.Financial Management: Controlled operational costs, monitored COGS, and maintained profitability through effective budgeting and cost management.Guest Experience: Delivered a high-quality dining experience across all venues, focused on service excellence, attention to detail, and customer satisfaction.

As Director of Concessions at Levy Restaurants, I led the high-volume operations at the 20,000-seat Time Warner Cable Arena, home to the NBA’s Charlotte Hornets and the Charlotte Checkers minor league hockey team, as well as a host of national and international events. Key responsibilities included:Operational Leadership: Directed all concessions operations for the arena, ensuring efficient service and high-quality food and beverage experiences during major sporting events and concerts.Revenue Generation: Led a team that achieved $10.6M in annual revenue, driving financial performance while delivering an exceptional guest experience.Cost Management: Maintained food and beverage costs at 24.5%, optimizing profit margins through effective cost control and inventory management.Event Oversight: Managed concessions during a wide variety of high-attendance events, ensuring smooth operations and quick service to large crowds.Team Leadership: Led and developed a high-performing concessions team, fostering a culture of excellence and ensuring compliance with all health and safety standards.

As a Multi-Outlet Food & Beverage Operations Manager, I oversaw daily operations for multiple dining venues, ensuring exceptional guest experiences while driving revenue growth. Key responsibilities included:Operational Leadership: Spearheaded the daily operations of the 450-seat Selu Garden Café (serving breakfast, lunch, and dinner), 24-hour room service for 1,100 room hotel, and the Lobby Café coffee shop, which proudly served Starbucks.Revenue Management: Managed diverse dining options, generating over $7M in annual revenue while ensuring operational efficiency and profitability.Team Management: Focused on employee training and development, fostering a high-performing team dedicated to delivering outstanding customer service and maintaining service standards.Guest Experience: Ensured top-tier guest satisfaction by implementing service excellence strategies across all outlets, aligning with the resort's high standards.

As General Manager of Chef's Stage Buffet, I led the final construction, successful opening, and daily operations of a 640-seat buffet, achieving both revenue goals and high guest satisfaction. Key responsibilities included:Operational Leadership: Oversaw the opening of the 640-seat buffet, managing all aspects of operations including menu development, pricing strategy, and staff training.Revenue Achievement: Exceeded revenue targets, generating over $9M in annual sales while maintaining budgeted food and beverage costs and labor goals.Team Leadership: Trained and developed both staff and managerial personnel to deliver high-quality service, fostering a culture of excellence and teamwork.Guest Experience: Achieved exceptional guest satisfaction ratings through the delivery of diverse, high-quality food offerings and a welcoming dining environment.Marketing & Promotion: Participated in the marketing strategy for the buffet, effectively positioning it as a top dining option within the resort.