· Convert banquet facility to full service a la carte menu, averaging 100-150 dinners nightly.· Created unique menus and daily specials with locally sourced, fresh products.· Cut food cost by 20%, negotiating with vendors and switching from purchasing convenience products to fresh, seasonal ingredients.

· Added dinner service to small, private social club as well as catering parties of up to 300 people.· Enforced strict adherence to sanitation and food safety for front and back of house.· Introduced health-conscious, plant-based entrees to supplement classic French and Italian menu.

· Increased net profit by 150% in first season by cutting purchasing costs, eliminating waste, and managing labor.· Introduced eclectic menu with several vegetarian/vegan items, utilizing the freshest locally grown ingredients.

· Managed three kitchens, serving up to 1.000 people daily in busy Thousand Island Resort.· Replaced traditional American fare with exciting new unique menus increasing sales.· Cut labor costs through scheduling and training. Introduced teamwork and communication to improve performance, limiting mistakes and waste.

· Revived failing Country Club by cutting costs and setting attainable goals.· Introduced bistro menu and downsized staff as well as redefined job descriptions, increasing profitability.· Introduced strict purchasing guidelines and minimized waste through menu planning.