Refortified working relationships with Landlord and Seaquest Corporate officethrough bridging the gap of communication and the symbiotic relationship thatwas desired through this new venture. Strategically implemented new standards of productivity and guest services byresolving problems, identifying trends and leading system improvements usingKey Point Indicators.Created and Maintained Project Planning for expansion within the site totransform from temporary to a permanent location.Established community driven networking events to bridge the gap ofawareness for our location through outreaches and volunteer exercises topromote awareness. Drove the financial aspects of Seaquest through P & L management reducingcosts by 18% within the first year.

Managed food operation for an Atlanta public school, and $17 million in total volume annually.• Developed a training program to increase efficiency in operations of 60 sites to reduce food cost wasteby 47%.• Aided in development efforts with the Safety Council of SFE for company wide changes to create longlasting developments in safe operations.• Responsible for resolving Human Resource issues on the “front line”.

●Designed and implemented new opening and closing procedures resulting in the top ranking among 29 stores in his region for labor cost and food waste.Hired as an Assistant Manager and promoted to General Manager within 3 months.Drove year-over-year business growth by 10% while leading operations, strategic vision and long-range planning.Evaluated suppliers by assessing quality, timeliness and compliance of deliveries to maintain tight cost controls and maximize business operational efficiency.

- Hire, train, coach, mentor team for improved execution of company procedures and standards- High volume – 110+ staff, 225 seating capacity - P&L reporting - daily, weekly, monthly- Strategically implemented new standards of productivity and guest service by resolvingproblems, identifying trends and leading system improvements- Responsible for staffing and retention of employees; risk mitigation- Advise to control profitability by ensuring portion control and monitoring sales- Ranked amongst Top 10 stores in region for Take-out Sales

● Hired as a General Manager for Stockbridge, GA location and helped improve sales from $30,000 to $47,000 per week.Maintained Profit and Loss reporting-daily, weekly and monthly and lead efforts to reduce inventory costs by 6%.Strategically implemented new standards of productivity and guest services by resolving problems, identifying trends and leading system improvements.Managed budget implementations, employee reviews, training, schedules and contract negotiations.

● Managed 30 to 80 members in different daily projects for quality control of the production of concrete● Established and maintained relationships with suppliers for concrete mixtures for product stability.● Reduced liability by onsite monitoring and sampling to ensure product stability.● Verified various production plants for correct mixture and ingredients to reduce waste.