•Created, opened and operated multiple concepts in a resort area. •Designed and executed a successful rollout and integration of system-wide training programs, BOH and FOH policies, procedures and initiatives.•Taught, coached, led and developed each location's general managers and management team to achieve budgets and retain consistent execution.•Established budgets for all restaurants.•Set and maintained job performance standards for managers to maximize sales, meet controllable expenses, and control food/beverage and labor costs.•Established and secured the highest standards of guest service in all restaurants.•Conducted quality inspections, diagnosed problem areas and provided guidance and feedback to team. •Promoted a cooperative and team building work environment ensuring open communication.•Created all menus and recipes.•Successfully developed and implemented marketing programs.•Partnered with local business leaders to create strategies that synergistically achieved maximum sales growth.•Catered over 400 events from 20 to 2,000 guests.•Taught approximately 50 cooking classes to groups from 8 to 25 people.•Featured in approximately 15 live TV cooking shows.

•Oversaw interviewing, hiring, training, coaching, and evaluating of District Managers.•Performed P&L evaluation and budgeting for division.•Made a significant bottom line impact in operating and food costs through aggressive negotiations and product consolidation.•Developed and enforced operational standards for a 340 million dollar restaurant division to include buffet and family dining concepts, three quick service concepts, and retail deli operations.•Responsible for vendor negotiations and relationships from food and operations supplies to small wares and equipment. •Worked with the training division to elevate all management, as well as hourly training programs, to improve the level of professionalism.•Redesigned kitchen layouts and implemented food safety standards programs.•Responsible for all new deli development, increasing deli sales nationwide by 15%.•Involved with the development and implementation of all national marketing campaigns.•Responsible for all new openings, including budgets and operational execution.•Responsible for all non-commodity contracts.

•Promoted to Director of Restaurant Support in May of 2003.•Managed seventeen restaurants in the upper Midwest.•Performed P&L evaluation and budgeting for district.•Led the company in 2001-2002 for sales growth.•Reduced employee and management turnover by 80%.•Hired and trained all levels of managers for own district as well as other districts.•Responsible for management staffing, retention and turnover.•Facilitated new restaurant openings and remodels.•Performed quarterly operational and financial audits to assess strengths and weaknesses. •Elevated the district above company standards by creating and implementing improved systems and procedures, which were later adopted by the entire restaurant division.•Raised the level of execution by sharing the vision and creating a trusting environment where 800+ employees and managers worked together to achieve goals and objectives.

CRABBY BOB'S SEAFOOD, JAKES ON THE BAY, AND BOB'S ON THE BAY•Responsible for menu development, purchasing and cost control for multiple seafood concepts.•Performed P&L evaluation and budgeting for seven locations.•Hired and trained General Managers.•Created, implemented, and enforced all company training programs.•Acted as a liaison between the company and the franchisee to leverage resources, promote highest practices and align business objectives.•Designed kitchen and dining room layouts.•Inspected and evaluated restaurants to enforce company standards.•We were awarded several accolades including the Silver Plate Award for Outstanding Seafood Concepts in Southern California by the Southern California Food Critics Association.

JOE'S CRAB SHACK, YUCATAN LIQUOR STAND, IN CAHOOTS NIGHT CLUBS, SAFARI BAR, ZEPP'S TEX-MEX, AND HUEY'S GRILL AND BREWERY•In multiple concepts, in multiple states, including the opening of the first two Joe's Crab Shacks, promoted from a Bar Manager, to a Floor Manager to a General Manager/Troubleshooter.•Oversaw inventory control, ordering, food sanitation and quality control of products.•Managed the daily operations including FOH and BOH responsibilities.•Performed P&L evaluation and budgeting.•Assisted in marketing and promotions.•Created and implemented training programs.•Acted as a troubleshooter.•Responsible for hiring, training, and developing opening teams for each new concept.