• In charge of multiple food and beverage outlets managing all aspects of food and beverage operations for Longleaf restaurant a 225-seat contemporary upscale American farm to table restaurant located within The Atlanta Botanical Gardens. The two-tiered restaurant also offers a grab and go “quick café” coffee bar, online ordering and pick up from the Longleaf menu, and offers flexible space for private event rentals, special events and educational programs.• Provided focus, stability, and leadership to the business during the transition from Linton Hopkins partnership with the Atlanta Botanical Gardens to ABG private ownership by implementation of the four principles of execution: focusing on the wildly important, implementing a business plan, focusing on the lead measures, keeping a compelling scorecard of employee engagement through weekly priorities action plan and tasking.• Implemented new online scheduling, employee attendance policies and payroll systems for the transition.• Implemented a new system which enabled the business to transition to tips on paychecks.• Maintained an intent to recommend on Open Table diner reviews of above 95 over the duration of my employment.• Achieved a record year in sales in 2019 while maintaining all controllable expenses.

• In charge of restaurant operations as a third party working in collaboration with Global Hospitality and Greenwood Hospitality managing all aspects of food and beverage operations during the two-year renovation and conversion of Twelve Midtown and Twelve Downtown hotels and restaurants to Marriott Autograph collection properties. Facilities included dining room service, room service and banquet events for up to 300 guests.

• Worked in collaboration with Howard Wein Hospitality along with Thayer Lodging Investment group during the transition of R Restaurant & Rooftop 866 to Community Smith & The Garden at Community Smith at The Renaissance Midtown Atlanta.• In charge of all operations for the 150 seat three meal a day restaurant and 300 seat rooftop bar which featured a protein centric contemporary American menu and included room service, meeting facilities and grand ballroom.Community Smith, Midtown Atlanta’s modern meatery. Our protein-centric cuisine is rootedin seasonal, responsibly-sourced global cookery. Designed to be a contemporary eatery with a neighborhood feel,Community Smith is the ideal place to relax over handcrafted cocktails and sharable plates. Our innovative menushowcases humanely-raised meat and seafood and vegetables at the height of their season, presented in astraightforward, approachable manner. The bar serves classic cocktails, an esoteric wine list, and aconsiderable bottled craft beer list with an emphasis on approachability, service, and quality.

In charge of all aspects of operations for the upscale casual concept restaurant and sushi bar Next Door by Wegmans by Chef David Bouley which specialized in showcasing the best of Wegmans organic and all natural foods, a full sushi bar with 30 seats, two patios with cabanas, a full bar and lounge with four private alcoves, four private dining rooms and a "test kitchen" private dining facility on site which serviced up to 75 guests for a private function.* Manifested solid leadership skills while managing all facets of Wegmans flagship restaurant.Responsibilities included booking/execution of all private dining functions, bar concept and development, wine program maintenance, staffing and scheduling, yearly business plan development and profit and loss statements. * Showed abilities while instrumental in the development and promotion of several key employees. Also achieved an increase in employee retention of 49% during a two-year period.Wegmans flagship restaurant, an upscale casual concept that specializes in showcasing the “best of Wegmans made fresh for you” The restaurant features organic and all natural foods, a full sushi bar with 30 seats, two patios with cabanas, a full bar and lounge with four private alcoves, four private dining rooms and a “test kitchen” private dining facility on site which serviced up to 75 guests for a private function.Forbes four star, mobile four diamond award winner. Wine Spectator award of excellence award winnerOpen table diners choice award winner for "best service", "best food", "best ambiance" and "most booked restaurant" in western New York

* Managed all facets of a Forbes 4 star, AAA four diamond Steakhouse located within the Forbes 5 star AAA 5 diamond Sanctuary Hotel. * Applied industry knowledge while instrumental in beating the 2011 sales budget by over $300,000 while maintaining labor costs and controllable costs.* Demonstrated experience while instituting a new training manual and training program for year 2012 which resulted in achieving scores capable of achieving the Forbes five star rating.* Managed a wine program in excess of 1 million dollars in inventory.Forbes 5 star AAA 5 diamond Hotel - The Sanctuary AAA Four Diamond Award - The Ocean Room SteakhouseForbes Four Star Award - The Ocean Room SteakhouseWine Spectator "Best of Award of Excellence award."

Applied experience while managing daily operations at Atlanta's most popular French bistro.Responsibilities included inventory/cost controls, wine list concept/creation, ordering/receiving wine and liquor, staff training/development, business planning, special event planning and Maitre D'.• Exceptional work made evident when restaurant won several local awards including the Creative Loafing and Sunday Paper Reader’s Choice Awards for "Best French Restaurant."Anis Bistro has been voted Atlanta's best French restaurant several years running by Creative Loafing magazine. Located in a converted house in the heart of Buckhead, Atlanta, The food is authentic Provence and its guests are instantly reminded of one of the many charming restaurants you might find in the South of France.

Supervised all food and beverage operations which consisted of an upscale casual theme restaurant, banquets, catering and beverage cart operations.

Earned the AAA four diamond award during my tenureEarned the Wine Spectator “Best of Award of Excellence for excellence in wine list.

Earned the AAA four diamond award during my tenure.Earned the Wine Spectator award of excellence during my tenure.

Chops - Bartender - Zagat Survey Top 5 Steakhouses in the United StatesPricci - Bartender / Line Cook - Served under Executive Chef John Carver and Sous Chef Jamie Adams - Ranked #1 Restaurant Best Nee restaurants in America by Esquire Magazine 1991The Atlanta Fish Market - Line Cook - Opened the Atlanta Fish Market as a line and prep cook. 2nd highest grossing restaurant in the state of Georgia with sales topping 13 million.Nava - Served as a line chef on the original staff under the direction of Chef Kevin Rathbun