• Oversaw multi-outlet operations including multiple dining facilities, tournament golf course, fitness facilities, daycares, and golf club repair facility with 3,200 members and annual dues volume of $2M. • Coordinated, organized and executed the Insperity Invitational PGA Champions Tournament which attracted over 100K spectators and created an additional revenue of over $200K.• Foster a positive and productive environment by maintaining a hands-on approach to leading and engaging team resulting in the lowest retention rate in the company.• Oversaw cross functional planning with marketing team to develop new marketing strategies driving dining headcount.• Demonstrated financial acumen through analyzing retail and restaurant performance metrics resulting in a 10% increase in revenue.• Hired, trained, and managed team of 180 staff members, food & beverage managers, directors, supervisors, and hourly employees.• Coached directors and managers on operational excellence, corporate compliance, safety standards, and customer service.• Successfully implemented a new Togo ordering system through change management best practices, resulting in 5% increase in monthly sales.• Assessed and improved quality of facilities and amenities, resulting in a 10% growth in potential new member applications.• Developed and implemented new seasonal food, cocktail and wine menus. • Fostered positive and inclusive work environment, encouraging teamwork, professional growth, and employee satisfaction.

• Managed a high-volume $11M location achieving 8% year-over-year revenue growth.• Oversaw all aspects of restaurant operations, including front-of-house, back-of-house, administrative functions, and vendor relations.• Supervised new restaurant opening that achieved fastest profitability for an opening location among all concepts.• Turned multiple underperforming restaurant locations into profitable businesses, maximizing profits 20% and reducing costs by 12% in each location.• Accomplished exceptional guest experiences by maintaining high standards of service, quality, cleanliness, and efficiency.• Reduced LBW costs by 5% through negotiation of better pricing with vendors.• Interviewed, hired, trained, and supervised a team of 200 staff members, including servers, hosts, kitchen staff, and managers.• Monitored and implemented effective controls of key performance indicators, including sales, food costs, beverage costs labor costs, and guest satisfaction.• Ensured compliance with health and safety regulations, food safety and sanitation standards, and TABC alcohol awareness standards.• Directed high standards of food and beverage service through training and development of all staff members.• Analyzed financial reports, budgets, and forecasts to track performance and make informed decisions.

• Supervised a team of 20 security forces personnel to ensure the safety of one of the largest military installations in the United States with over 26,000 personnel. • Augmented secret service providing Air Force One security• Led a team development initiative focused on talent management resulting in 4% higher retention of squadron.• Deployed to Kyrgyzstan in support of base operations and conducted hundreds of patrols.• Provided strategic leadership and training & development for a team of 15 personnel, resulting in a 5% increase in mission readiness.• Cultivated relationships between local civilian community leaders and military through supervising outreach programs and scheduling events.