Led operations team for 40-unit restaurant group specializing in chicken tenders, wings, and sandwiches. Stewarded team through corporate growth opening 10 corporate locations and helping transition or open franchised locations throughout the East Coast and Midwest. Managed supply chain, created training and development initiatives, operational tools and procedures.Mentored and coached regional managers, general managers, and corporate operations team members.Executed limited-time offers from ideation, procurement, recipe development, rollout and training, impact tracking

Supported, coached, and mentored a 120-member team of GMs, Chefs, Floor Managers across 5 NYC locations to deliver refined Italian cuisine and beverages in upscale full-service environments and on-site and off-site catering events. Delivered consistent sales growth, food and labor costs, and talent pipeline. Built procedures and processes to improve operations.

Led 90 team members through opening of flagship sweetgreen location in Union Square.Operated store for 11 months with tight P&L; exceeding sales, labor, and food cost targets.Secured and maintained A grade from NYC DOH.Trained 4 GMs for NYC NSOs.Developed multiple team members to supervisor level and one team member through Asst. GM level.Drove and participated in community events for the store and NYC market.

• Led FOH and BOH training through opening of Pizza Vinoteca’s 2nd location in Arlington, VA.• Worked with General Manager and Chef to build teams with the company’s standards and culture intact. • Reviewed and constructed practices and guides for scheduling, ordering, inventory, training, discipline, accountability. Built store’s Compeat database and trained all managers on ordering, receiving, and inventory functions. Linked Micros to Compeat and programmed Micros for efficient and accurate order entry.• Worked in the kitchen and on the floor to ensure a seamless and polished pre-opening, grand opening, and launch.

• Led 20 person culinary team through opening of new grilled pizza concept in Union Square.• Hired and trained all BOH positions. Created training programs and materials. Built a highly productive and consistent culinary team with supportive team culture and low turnover.• Managed purchase of equipment and supplies. Created procedures and trained sous-chefs to purchase all food and restaurant supplies while maintaining budgeted costs.• Led consulting teams to produce menu, and converted that work into training and costing documents, built recipe database in Compeat, trained staff and used best practices to ensure consistency and cost accuracy.• Expedited and ran service through busiest meal periods. Organized and executed various promotional events on and off-site.• Received “A” rating from NYC DOH on every inspection.

• Developed company mission and implemented more defined concepts for restaurant group with 3 NYC restaurants; including marketing promotions, hiring and training of new management and line staff, menu creation, uniforms, and service design.• Responsible for the performance of 10 managers and 55 line staff. Formalized hiring and training procedures.• Reduced back office cost by as much as 25% by modernizing processes- digitized invoice processing with Quickbooks, moved payroll online using Paychex, developed intercompany invoice procedures using DineMarket, and created company email, intercompany mailing lists and calendars with Google.• Implemented smarter purchasing, pricing, and inventory strategies; reduced pastry waste by half, brought total food cost down 2 percentage points.• Initiated wholesale business creating an entirely new revenue stream. Opened 2 accounts and create processes to enable growth.

• Managed $50,000 inventory for 4 F&B outlets in a luxury hotel, including 2-star Michelin-rated Restaurant Gordon Ramsay.• Consistently achieved food cost percentage under budget (24.5%) and less than last year's equivalent month while revenues increased.• Managed cost control by improving operations procedures, leveraging suppliers, tightening security, reducing inventory, managing chefs' use of supplies.• Spearheaded planning and managed execution of menu for staff cafeteria serving 300+ employees per day, reducing costs and waste for hotel while improving quality, nutrition, and employee approval ratings.• Received A rating from NYC DOH on every inspection.

• Managed a team of 40 union employees providing breakfast, lunch, dinner, and afternoon tea service to regular hotel guests and the public. Exceeded the expectations of a wealthy and sophisticated clientele. • Increased productivity, reduced overtime hours and improved market matrix scores by applying team building and motivational techniques. Built relationships, trust, and improved good-will between management and staff, improved service.• Schedule, payroll reporting, managed ordering of supplies and equipment with purchasing department.

• Supervised floor staff of 15 employees: waiters, back waiters and bartenders serving modern Italian cuisine in an informal upscale environment. Developed extensive knowledge of Italian wine, cheese, salumi, and pastries.• Ensured guest satisfaction by interacting with customers and resolving conflicts. Built positive relationships with a large crowd of regulars.

• Managed ordering, inventory, kitchen operations, and expediting in 12-suite luxury B&B. • Supervised kitchen and housekeeping staff of 15 employees. • Provided meticulous guest care on site. Conducted sale of rooms on the phone and via email.

• Worked closely the owner to transform grab-n-go style deli into upscale cafe producing all food on location; created new menu and training materials, hired and trained FOH and BOH staff. • Developed operations procedures, wrote employee handbook, order and inventory sheets, and other management tools using MS Word, Excel, and Outlook.