As a restaurant consultant, I work with clients to assist in the successful launch or rebrand of their restaurant, supporting them through the project leading and guiding through the process. As a consultant my role revolves around developing, implementing and/or training on the following areas;• Business Plan and Pre-Opening Budget Development including 1-year and 5-year financial models• Concept Development including; operations specifics like service style, takeout programs, online ordering, beverage programs• Menu Development including menu style and offering, vendor sourcing, ingredient selection and recipe training materials• Menu Engineering including costed recipes and menu pricing strategy• Restaurant Design and Operational Layout• Kitchen Design and Equipment selection including equipment specifications and optimal operational layout• Systems and Procedures including; • Profitability Procedures including; inventory procedures, labour management, cash handling procedures and health and safety procedures• Human Resources Management including new hire procedures, staff review procedures and termination procedures• Staff Training including; brand training, steps of service, employee policy and procedures

General Manager of 3 Brewers Micro Brewery and Bar Ontario Flagship location located in the heart of Toronto's Yonge and Dundas Square.Assisted in the development and implementation of the brands new identity model as 3 Brewers expanded its presence in the Ontario market through; * Development and employment of new training materials for store openings* Support and execution of brands National Marketing campaign* Opened Ontario's first of three expansion locations as General Manager of 3 Brewers Adelaide in Toronto's Financial District.I am;A passionate hospitality professional and proven team leader.Driven to provide excellent hospitality and memorable guest experience by building a team committed to the same goal. Creating an enthusiastic and fun working environment, that is focused on the guest experience, through leadership by example. Coach and develop the skills of the individual as well as the team.Promotes opportunities to achieve financial growth as well as opportunities for fiscal responsibility.

General Manager of 3 Brewers Micro Brewery and Bar located in the heart of Toronto's Financial District.Passionate hospitality professional and proven team leader.Driven to provide excellent hospitality and memorable guest experience by building a team committed to the same goal. Creating an enthusiastic and fun working environment, that is focused on the guest experience, through leadership by example. Coach and develop the skills of the individual as well as the team.Promotes opportunities to achieve financial growth as well as opportunities for fiscal responsibility.

• General Manager of SIRCorp’s Italian Inspired Restaurant Richmond Hill Location generating $4.5 million in revenues • Operator of the Brand’s training store; Trained a total of 9 Managers including two General Managers and two Kitchen Managers.• Developed two service staff into full time management roles• Proficient in cost of goods analysis, forecasting and P&L analysis • Skilled at action plan development and execution• Leads hospitality from the guest perspective; Redeveloped and introduced service standards including steps of service for the brand.• Redeveloped beverage product strategy and cocktail lists along with brand Vice President and Beverage Director• Driven to provide service; passionate about hospitality.

Responsible for the management and overall quality of data for the Greater Toronto Area Office Real Estate Market and manage a team of research professionals to facilitate that process. Directly responsible for the implementation of all new operating models, development of new data components and creating processes based on best practices for day to day operations and all new initiatives. Mandate included day to day office operations including structuring of office procedures and managing employees, direct contact for client inquiries and feedback regarding consulting and data reports, as well as team lead on special projects and liaison to customers who included chartered banks, international property developers, investment funds, property management companies, brokerage companies, NPO’s, and governments.

- Lead a staff of up to 60 promoting brand culture and development through coaching, ongoing training and communication.- Write costed schedules to meet sales and labour targets including post mortem analysis of its execution and set updated weekly and month to go targets- Inventoried and measured cost of goods for all departments of food and beverage, managing inventory levels, calculating and investigating variances and creating/enacting action plans to prevent future loss