The Broome Street Academy Charter High School prepares our young people for post-secondary success, leading to positive life outcomes. We value student strengths and will provide multiple pathways to success through a rigorous academic, career, and social instruction curriculum grounded in positive youth development principles.

*I mentor, coach, and provide educators with resources, feedback, and support to help them navigate the challenges of being underrepresented in the field of education. *I facilitate engaging equity-based training that examines identity and bias to empower school teams to positively impact all students, regardless of differences. I support creating an inclusive, culturally responsive environment.*I offer one-on-one coaching to leaders in organizations, nonprofits, and education to reflect on leadership practices, set goals, and improve leadership skills.- Please DM me directly if you need these services or support.

By All Means Leadership Alliance is a 501(c)3, a non-profit organization that develops youth into leaders through social justice and community service projects. We empower young people by providing experiences that encourage personal development and build leadership skills to positively transform their communities through kindness and mindful actions.BAMLA builds leadership skills for youth and young adults between the ages of 9-24 years of age via weekend and after-school programs. BAMLA seeks to create academic and professional pipelines with the help of volunteer mentors who help facilitate the success of each young person according to individual needs and strengths. We cultivate strategic partnerships with existing organizations through shared missions to uplift and strengthen local communities. www.bamlainc.org

Mastering the skills needed to connect with, engage, empower, challenge, and reach all types of students.

Business professional who has developed a strong hospitality, operational management, and event directing career. SKILLS:Exceptional Management & Operational Experience, Creating Budgets & Cost Controls, Hiring, Service Staff Training, Schedules, Event Planning & Coordinating, Management Training ,Payroll/ P & L Management, Multi-outlet Operations, Profit & Growth Strategies, Beverage Program Implementation, Start-up & Turnaround Specialist, Food Menu Development, Concept Development, Hotel MOD Experience, Floor Management, Hotel Feasibility Study, Hotel Acquisition & DispositionLiquor Inventory/Vendor Management, Excellent Guest Service, Account Payable & Receivable, NYC Food Handler Certificate, Fundraising, Theatre Play Producer/Director/Writer Operational Management Projects: Short Stories, September 2020, New York, NY (P&L, SOP’s, Covid-19 Consulting, Staff Hiring and Training)Millie’s Cuban Cafe, June 2020, Brooklyn, NY. (P&L consulting, Menu development, Take out & Delivery consulting)Uncle Fred’s, May 2020, Brooklyn, NY. (P&L Analysis, Covid-19 Consulting)Slices Duckworth, January-March 2020, Charlotte, NC. (P&L Consulting, Franchise Development)EL Jardin Boutique Hotel, January-February 2020, Tulum, Mexico. (Business Plan & Hotel Revenue P&L Forecasting, F&B Concept Development)NoMo Hotel, Lokee Lounge, September-October 2015, New York, NY (Beverage Program and Staffing) Soho Park Restaurant, February-June 2015, (Service classes and Training manual) Lumiere Restaurant, March-September 2014 (Start-up Services and Staffing)Ms. Dahlia's Cafe, April-June 2014 (Menu Development and Operational Work-flow Analysis)Omar's La Ranita, June-August 2014 (Fine dining Service Direction)The Runner: September-November 2014 (Menu Development and Beverage Program) www.byallmeansnyc.com

Recruited by Esquire Magazine’s, America’s Chef of the Year, Ignacio Matos of Matter House (Estela, Michelin Star 2020 winner and Café Altro Paradiso), to operate the third restaurant installment, Flora Bar at the Met Breuer Museum. This fine dining restaurant is rated 2.5-star by the New York Times, 3-star New York Magazine, 16th Best in The World 2019, Monocle Magazine and The Absolute Best Restaurant on the UES by New York Magazine. • Responsibilities include managing all day-to-day operations of the restaurant.• Manage a staff of 75 team members• Revenues include $7-$10 million dollars a yearo Management of High-volume venueo Profit & Growth Strategies (P&L Management)o Budget & Cost Controls

Recruited by the Director of Operations to run the day-to-day business of a 54 year old, $4-6 million dollar in yearly revenue, high-volume and fine dining establishment. Responsibilities include the management of an 85 member staff including eight managers. Directly responsible for the 4% increase in net revenue within the first year. Additional accomplishments include the event direction totaling $685,000 of revenue within 18 months. .*Hiring, Service Staff Training, Schedules*Profit & Growth Strategies*P & L Management*Micros POS*Account Payable & Receivable*Event Planning & Coordinating

Restaurant Operator responsible for implementing the re-branding of an up-scale restaurant featuring highly acclaimed and Top Master Chef winner, Floyd Cardoz.