● Transitioned from Director of Manufacturing at ARF CORP's South Jersey Bakery to Director of Operations for ARF CORP's Dunkin locations in Pennsylvania and New Jersey markets, with yearly sales of 46 million. ● Directly overseeing 40 locations, driving expansion from 30 to 40 establishments while maintaining leadership and guidance for the original sites● Lead a team of 4-5 District Managers, 40 Restaurant Leaders, and an Operations Support Manager responsible for ensuring compliance within the organization.● Accountable for comprehensive oversight of budgetary matters and ensuring adherence to Profit and Loss goals established by the COO and Owner● Contributed to creating and implementing a comprehensive training program for restaurant leaders within our franchise, aimed at bridging gaps with the corporate training program to enhance their success in their roles.● Create, monitor, and analyze Key Performance Indicators (KPIs) to assess the effectiveness and success of operational strategies.● Responsible for overseeing all remodels to ensure adherence to budgetary constraints and project timelines.● Orchestrate all grand re-openings and coordinate marketing efforts to ensure successful promotion and execution.

● As the On-Site Director for a manufacturing bakery, I oversaw operations reporting 11-13 million in sales yearly. This facility held contracts to bake for over 228 Dunkin Donuts locations across Pennsylvania, Delaware, New Jersey, and Maryland● Directly manage all facets of the plant, encompassing distribution, production, and sanitation, to ensure compliance with FDA regulations.● Hold certifications in PCQI (Preventive Controls Qualified Individual) and OSHA 10, demonstrating commitment to safety and quality standards.● Assume total profit and loss responsibility for the entire operation, ensuring financial viability and sustainability.● Managed a workforce of 130 employees, which included supervising a team of managers comprising a Plant Manager, Three Production Managers, a QC Manager, and a Sanitation and Distribution Lead. Provided guidance and leadership to ensure operational excellence was achieved.● Developed and Implemented Samsara as the platform to reduce Driver Accidents and Allow for better monitoring and tracking resulting in extensive savings when renegotiating our insurance rates.

● Helmed culinary operations for a fine dining establishment and seasonal eatery, overseeing menu development and control.● Streamlined cooking processes by introducing the Sous Vide Cooking method, ensuring HACCP approval.● Successfully orchestrated the launch of a high-end restaurant, handling everything from menu creation to staffing.● Enhanced customer experience by expertly managing the liquor, beer, and wine lists, increasing customer satisfaction.● Formulated tactics to enhance operational effectiveness, minimize expenses, and optimize profitability.● Responsible for spearheading menu development, crafting wine lists, and curating beer menus for the grand opening of September's Restaurant, all while efficiently overseeing operations at Pelican's Nest Restaurant● Fostered and nurtured positive relationships with essential stakeholders, including clientele, suppliers, and collaborators.● Planned, organized, and supervised corporate events and promotional activities.● Developed weekly beverage and food specials to promote and market to local vendors we collaborated with to help increase average check and guest satisfaction.

● Responsible for all aspects of both kitchens in the Upstate NY Market including hiring counseling and training. ● Directed the Catering Program for the Buffalo and Rochester markets, driving annual sales exceeding $100,000. ● Reported directly to the Chief Operating Officer while managing a team comprising 2 General Managers and 7 Assistant Managers ● In a downturned casual dining economy, successfully achieved positive comparable store sales increases of 6.2% and 4.1% ● through enhancements in operations, marketing strategies, and food quality initiatives. ● Contributed to the development and execution of all marketing and advertising strategies for the business. ● Accountable for establishing a culture of financial discipline within each restaurant that prioritized both feasibility and excellence in guest services and operational quality

● Began Career with this Franchise Group as an Executive Chef Manager of the Local Soccer Stadium and Direct Oversight as the Lead Concessionaire within the Stadium ● Responsible for all Menu Development for all areas of this operation and had started working on Suite Menus for the build-out of the Suite and Premium Areas within this venue. ● We initiated this enterprise with 2 Famous Dave's BBQ Restaurants and in 2011 purchased 13 Dunkin Donuts and Grew this into 27 Dunkin Donuts during this tenure. ● Managed day-to-day operations across the company, overseeing budgeting, human resources, and marketing and driving sales growth and expansion efforts ● Collaborated with the COO to establish the brand as a valued community partner through strategic alliances with Roswell Cancer Institute, SPCA, and Veteran's One Stop within both of these markets to ensure visibility and ties into the local communities of all restaurants.