Key Highlights:- Operational Leader for the implementation and integration of Toast POS and R365 accounting systems - Launched “The Young Kitchen,” “The Queen’s Beignets” and 4 other Virtual Brands within our street side facilities and our Food Truck.- Created, developed, and implemented all Virtual Brands, including brand and operational standards and menu development for The Young Kitchen.- Promoted from General Manager of Charlotte Douglas Airport QSR operations. - Manage a $3.6 million dollar budget; accountable for all profits and losses.- Lead a team consisting of an average of 30-40 employees; conduct the hiring, training, scheduling, and evaluations of all staff and serve as first point of contact for addressing any HR concerns.- Successfully remained above revenue forecast and below food and labor costs which was updated due to the Covid-19 health crisis and was also able to maintain top sales status during that time.

Key Highlights:- Served as Head Teacher for Culinary Arts department with an average of 20 students per semester. - Created course curriculum and practice exercises teaching knife skills, proper sanitation practices, recipe and menu development, and business development.- Improved and increased program participation throughout the school and catered multiple club and sporting events.

Key Highlights:- Manager of two separate Wells Fargo corporate banking units charged with maintaining all of their culinary, event, financial, and service needs.- Fostered a team first attitude through appropriate hiring and position elimination practices; overall supervised 10 staff members. - Accountable for annual P&L goals and deliverables for a $750,000 budget; increased line and catering sales by 5% through relationship building, marketing, sales promotions, and add-on sales. - Maintained all quality assurance and health and safety standards within the corporate facility and scratch kitchen.- Assisted with the merger process of opening and maintaining accounts across the country; served as transitional manager responsible for 4 accounts.

Key Highlights:- Supervised and trained both salaried and non-salaried employees on FOH and BOH policies and procedures for regional expansion; overall managed 3 campus sites creating a $3 million dollar account.- Generated and managed $300,000 budget and increased sales by 7%. - Created and executed new event and culinary programs based on current market trends and customer demand.

Key Highlights:- Served as a liaison between Hotel Event Manager and Conference Coordinators, dealing with union and non-union venues. - Supported the Events Team with all phases of the conference from planning to execution within a $3 million dollar budget.- Managed workshops, break-out meetings, meal functions, and evening events for over 3,000 attendees. - Assisted with the development and execution of Run-of-Shows for all the major meal, entertainment, and evening functions. - Helped manage the behind the stage activities for the VIPs, speakers, and dignitaries. - Conducted the setup and strike for all activities.

Key Highlights:- Member of Chef Brett McKee’s culinary team when he received the Top Regional Chef Award presented by the James Beard Foundation; team was also invited to prepare food at the James Beard House in New York City. - Managed and trained 15 full and part-time employees in back-of-the-house procedures.- Developed and prepared dinner for an 80-seat fine dining restaurant and assisted with menu development and the creation of new culinary dishes. - Assisted in monitoring inventory, hiring staff, and managing the operating budget by maintaining food costs below 30% and labor costs below 25%.- Organized off-site catering and banquet events which included food preparation and coordinating staff.