I was involved in all aspects of pre-opening and opening of this new location. Ongoing I work directly with the owners and our executive team on all aspects of daily operations.

Daily operations consulting, establishing new SOP's, hiring and training materials and revamping daily operations. Established cost saving opportunities, recommended software/network upgrades, building organization plan, and remodeling opportunities for better efficiency. Created a structured ORG chart with established AOR's and development plan for internal hourly promotions. Revamped the Wine, Cocktail & Spirits lists. Oversaw/assisted in all aspects of operations, including but not limited to R&D, vendor negotiations, F&B program development, ongoing hiring, training, invoicing, scheduling, and POS structuring.

New opening General Manager consulting in all aspects of launching this new concept. Created new opening hiring and training roadmap. General Manager of Moody Tongue Brewery (Brewpub & Michelin Star Tasting Menu Concept) . Oversaw/assisted in all aspects of operations, including but not limited to R&D, vendor negotiations, F&B program development, ongoing hiring, training, invoicing, scheduling, SOP development and POS structuring.

New opening General Manager consulting in all aspects of launching this new high end steakhouse concept BLVD and created hiring and training roadmap. General Manager overseeing all aspects of operations, including but not limited to R&D, vendor negotiations, F&B program development, ongoing hiring, training, scheduling, SOP development and POS structuring, invoicing, accounting and payroll.

New opening consulting and developing hiring & training roadmap. General Manager of the Fifty/50 Group's new fine-dining flagship Steadfast restaurant. General Manager overseeing all aspects of operations, including but not limited to R&D, vendor negotiations, F&B program development, ongoing hiring, training, scheduling, SOP development and POS structuring, invoicing, accounting and payroll.

General Manager of Boka Restaurant Groups Japanese concept Momotaro (won best new restaurant in Chicago). Hands on with all aspects of pre-opening R&D and road-mapping. General Manager overseeing all aspects of operations, including but not limited to R&D, vendor negotiations, F&B program development, ongoing hiring, training, scheduling, SOP development and POS structuring and invoicing. Created opening wine and sake program.

General Manager/Partner of Roy's Restaurant Chicago and completed two 5 year contracts. Oversaw all aspects of operations, including but not limited to R&D, vendor negotiations, F&B program development, hiring, training, scheduling, SOP development, POS structuring, invoicing, HR and P&L work.