• Manage the day-to-day operations for a full-service restaurant with gross annual sales of $8.5 Million, 7000 guests per week, 106 employees and 8 managers• Responsible for all aspects of forecasting and maintaining budget goals for all departments and P&L budget items• Achieved flow thru and EBITDAR goals for Q2 2015• Coach and mentor all team members and provide feedback on how to improve and achieve goals for each individual• Oversee and validate all aspects of food safety, sanitation and food quality. Maintained an ‘A’ rating from NYC• Revamped the catering department and brought in new catering manager. Increased catering sales by 100% in 2015 YTD

• Manage the day-to-day operations for a full-service restaurant with gross annual sales of $6.5 Million (Stamford) $8.5 Million (Brooklyn) and five to seven thousand weekly guests• Monitor weekly and monthly P & L statement, develop and implement strategies to address issues within P&L• Maintain and monitor all systems and departments within restaurant • Coach and mentor FOH management team• Increased labor efficiencies • Met EBITDAR budget goals• Maintain service and sanitation standards to ensure guest experience• Create all schedule templates and maintain labor goals• Provide and ensure quality training, coaching and follow through• Created brand cocktail ‘White Lightning Lemonade’ that is now in all Dinosaur BBQ restaurants

• Participated in all aspects of restaurant build-out and opening • Oversaw construction of property, and liaised with contractors to ensure timely completion of projects• Worked on public relations launch strategy• Evaluated kitchen space, created functional design, sourced equipment and oversaw installation and implementation• Responsible for rectifying all bookkeeping data and creating accurate monthly, quarterly and annual Profit and Loss statements• Designed and installed audio, television and CCTV DVR systems• Created complete wine program

• Manage the day-to-day operations for a full-service restaurant with gross annual sales of $2.5 Million• Responsible for all bookkeeping and quarterly/annual Profit and Loss statements• Handle accounts receivable/payable, payroll, and merchant services• Track inventory and manage expense ratios• Handle all hiring and staffing issues. Oversee the kitchen manager, chef, and staff to ensure employee productivity, quality service, customer satisfaction, and proper sanitation and food-safety practices remain in place• Manage the event planning team. • Field incoming phone leads, proactive outreach to sell packages to corporate event planners. Established and maintained relationships with Mutual of America (six years hosting annual Making Strides Breast Cancer Walk after party), Hunter College, ASPCA, Mt Sinai School of Medicine, etc.• Oversee all catering and deliveries• Participated in complete build-out of restaurant, including programming and maintaining the Micros POS system at a $10,000 savings.