Helping small businesses grow by offering resources, experience and leadership. Initiated broad scope of services including: business growth and expansion planning; business valuation and exit strategies; executive development; recruitment and retention strategies; financial management; leadership development, seminars and workshops; team building; training program design and implementation; pricing strategies; public relations; profitability improvement; sales and marketing planning; strategic planning for the future; business succession planning; organizational structure/re-structuring; management reporting systems;operational strategies and process improvement; competitive analysis; social media management; conflict resolution training and strategies; change administration; board service training; customer service training; meeting facilitation; comprehensive seminars and workshops and networking techniques

Our firm has a diverse portfolio of clients that include: Food manufacturers, hotels, commercial realtors, law firms, non-profits, and local community organizations as well as a number of private individuals. We specialize in:Business growth and expansion planning Business evaluation and exit strategiesExecutive developmentRecruitment and retention strategiesProfit and Loss managementLeadership developmentSeminars and workshops Team buildingTraining program design and implementation Pricing strategies Public relationsProfitability improvement Sales and marketing Strategic planning for the future Organizational structure/re-structuring Management reporting systemsOperational strategies and process improvementCompetitive analysisSocial media managementConflict resolution training and strategiesChange administrationBoard service trainingCustomer service trainingMeeting facilitationComprehensive seminars and workshopsNetworking techniquesRisk managementBusiness succession planning

Administered operations throughout multiple, extremely diverse locations while simultaneously spearheading acquisition and consulting projects; perform risk analysis and strategic planning for upcoming projects.Reviewed and maintain property and department operating and compliance standards; conducted operational/revenue analyses and introduced efficiency, cost reduction and profit increasing plans; executed STAR report reviews for property success metrics; maintained asset financial closes (including executive summaries) and forecast revenues; negotiated vendor product/service contract terms; performed online media review monitoring and response.Properties: Sundial Beach Resort (Sanibel Island, FL); The Historic Granville Inn (Granville, OH); The Buckeye Hall of Fame Grill (Columbus, OH); DoubleTree by Hilton (Newark, Ohio); served as consultant for The City Club of Buckhead (Atlanta, GA) and DeRomo’s Italian Market and Restaurant (Bonita Springs, FL). Selected contributions:* Sundial Beach Resort (146 units, 134 employees and $9 million annual revenue): Developed repositioning plan and marketing strategy; supervised $3 million renovation preparing for reopening.* The Granville Inn (90-year old property with 39 rooms and $6 million budgeted revenue): Supervised $12 million renovation; introduced standards of operation (SOP); produced marketing and public relations campaign; developed food and beverage concept; introduced new menu.* DoubleTree by Hilton (118 rooms and 72 employees): Navigated brand conversion in collaboration with Hilton corporate; forecasted to generate $4.5 million total revenue (50% increase over 2014).* The Buckeye Hall of Fame Grill (300-seat restaurant with 47 employees generating $2.2 million annually): Managed renovation project; created and implemented repositioning strategy and new menu concept.* Coordinated improvements and restructured operations resulted in $180,000 expense reduction companywide within single year.

Administered entire scope of operations throughout 64,000 square foot facility housing 3 dining areas and high volume athletic club; accountable for operating/capital budgets and profit/loss management; oversaw and ensured performance of 6 department heads (in athletics; sales and marketing; human resources; food and beverage; financials).* Successfully reversed company course and facilitated positive gross operating profit (GOP); enabled through introduction of sales and marketing plan growing membership 5% in 6 months.* Immediately after assuming role, significantly reduced member attrition by reestablishing commitment to member experience throughout management employees; subsequently increased membership 11% through member experience complemented with effective management training and improved staff morale.* Reduced food costs 1% - 2% monthly while increasing food and beverage department sales to nearly $700,000 through modification of more cost effective private event menus and capture of market willing to commit additional funds for quality and variety.* Lowered expenses 8% through strict commitment to inventory reduction, fixed expense administration (e.g., utilities) and staffing system/payroll management.* Responded to drop in membership (caused by recession) by rebranding facility from social club to business club (requiring new membership category and offering firms and businesses employee-level membership status to utilize club amenities).* Expanded market presence and developed pipeline of younger generation members through implementation of metropolitan young professionals leadership development program, the Ladder Society; initiative secured commitment of 18 new members, adding $20,000 in annual revenue.* Regularly liaised with highly-visible members including community leaders, state and federal politicians, financial and legal industry professionals, and The Ohio State University sports players and officials.

Accountable for food and beverage operations while simultaneously contribution to sales, marketing, public relations, customer service, and facilities management; hired, supervised, developed, ensured training/compliance of 75 – 80 employees spread throughout hospitality, purchasing, sales and culinary positions; administered $1.2 million department budget; responsible for operations within local, state and federal compliance.* Clear contributor to increased club membership, membership upgrades and reduced member attrition; recipient of performance bonus for all years leading food and beverage department (bonus tied to net performance).* Increased revenue 6% annually throughout 10-year tenure through introduction of quality product and service; catering and restaurant still recognized for high quality due to leadership and guidance.* Notable event participation: Initiated major annual event, New Albany Food and Wine Festival; navigated organization to 4 consecutive Taste of New Albany wins; led food and beverage operations of inaugural New Albany Classic; created menus and oversaw food/concession outlets during 3 Wendy’s Three Tour Challenge LPGA events.* Maintained food and beverage costs both flat and lower than budget through training and incentives offered to management, educating culinary staff on proper food handling and implementation of practical testing as means of elevating to advanced level and pay rate.* Generated additional $20,000 annual revenue through introduction of home delivery service.* Facilitated introduction of JONAS property management system (software specially designed for clubs); played critical role in delivery of new module design for culinary department.

Learned from and mentored some of the best culinary talent in the country.

Worked with the most incredible collection of talent to ever exist in a professional kitchen.

Consistently dazzled patrons with amazing culinary creations.

All functions related to providing top level food service at an exclusive resort.