"Patience and positivity in the face of adversity." Now I am certain I am not the first to think of this one, but it is something I have found in my years in the hospitality industry to be very true. A strong leader exudes these when times are tough, when everything is going right and everything in between. I hope that I have conveyed that, and all other strengths needed to support the teams I lead and have led. - Director of Operations and excellence in hospitality concepts with a strong background in developing the team, creating a culture of ownership, developing milestones and attaining them, and cultivating a positive team culture. - Diversified background in all things hospitality which has helped define my career and knowledge base to be very versatile with an ability to operate within any hospitality construct. - In-depth knowledge of dissecting and then developing plans for growth in recruiting, training, financials, vendor relationships, and overall operations. - Most recently directed 3 restaurant concepts for the Good Gravy Group while opening another 3 in this past year. Operating in the following fields, fast casual, catering, elevated dining, elevated pub fare and a food truck with a beer and wine garden patio. - Considered one of my best talents would most likely be the ability to drive and lead individuals to a team dynamic and a common goal, while getting the buy-in and understanding of everyone's importance. - Ability to turn negative or stagnant Ebitda into positive and drive revenue and pull it through for net profit. - Versatility in all areas of business financials to understand the nuances it takes to work with different structures, personnel, strategic plans, and organizational alignments to the financial plan.- Ability to work with high volume companies in terms of cash flow, P&L, staffing, and overall analysis for development and growth. - Extreme focus on providing and ensuring all guest experiences, both internal and external, exceed the guest expectation from the parking lot to their departure and return home. - Ensuring safety and security in all areas of the concepts from personnel, food, equipment, and guests by making certain check lists, sanitation, food handling, and creating engaging activities to gain ownership in those areas are followed.