• Reduced food cost from 33% in 2004 to a consistent 24% pre and post-pandemic by renegotiating vendor relations, bringing in new vendors, and revamping the menu.• Reduced turnover from 250% to 25% by changing hiring standards and implementing a training program.• Transitioned the restaurant’s marketing strategy to incorporate social media and website platforms.• Implemented new POS, payroll, and scheduling systems and remodeled kitchen and restaurant.• Developed partnerships with local businesses, nonprofits, and apartment complexes to strengthen community relations, boosting visibility and fostering long-term connections with local clientele.• Navigated the pandemic by securing two Paycheck Protection Program (PPP) grants that have been forgiven. All employees wanting to return were brought back quickly and are still employed.• Restructured employee job responsibilities to cut payroll by $150,000 per year from 2021-2024 to offset the increase in minimum wage set by city legislation. Resulted in increased efficiency and effectivity with less.• Received Partners in Food Safety Winner for seven straight years with Denver Health Department by scoring 95% to 100% on semiannual inspections.

• Managed a portfolio of eight restaurant clients across Colorado, Arizona, and Nebraska, providing strategic consulting to optimize operations and drive profitability.• Directed cost-reduction initiatives, negotiating with vendors to lower food costs, streamlining payroll processes for greater efficiency, and implementing data-driven menu adjustments.• Provided comprehensive operational support focused on cost control and revenue growth.• Offered full-time position at Blue Bonnet Restaurant after a successful four-year consulting partnership, recognized for consistently delivering impactful results.

• Promoted to Vice President of Operations, overseeing 13 locations across Colorado and the Southeastern U.S., leading cross-functional teams and multi-unit operations.• Implemented strategic cost-control measures, cutting food and payroll expenses by over 20% and reducing turnover by 50% across all locations.

• Served as General Manager for two years at a high-volume location with a large catering operation.• Reduced employee turnover from 300% to 50% in two years while stabilizing operating expenses.

• Implemented a 100% Satisfaction Guarantee at hotels, setting a new standard in the industry.• Served as General Manager for two locations in Colorado.

• Part of the pre-opening and opening team for five hotels in Southern California from sales blitz, hiring, and training.