Project estimator for cold formed steel company.

Managed COVID-19 testing programs for the State of Connecticut, the State of Vermont, and NYC Health+Hospitals, creating and maintaining operational programs with remote field teams and managerial teams. All groups exceeded financial targets and followed local ordinance, and all included regular interactions with stakeholders at the highest level both of government and our own corporate entities.

Oversaw food and juice production in two markets (New York City, Miami), updating processes, reevaluating and addressing budgetary issues, adjusting staffing, and creating consistent systems throughout the commissary system to develop standards capable of replication in additional markets. And then there was a global pandemic. Took over supply chain and some a/r responsibilities following downsizing, took over shipping for all eCommerce operations for fresh food product, and guided kitchens in both markets as the slowdown increased.

I worked for a variety of New York City based clients including a hospitality group featuring a bagel chain, coffee shop, and bar to conduct build-outs, financial management, hiring and training, and eventually assuming temporary Director of Operations responsibilities and title; local quick serve chain to improve commissary operations, customer service, and health & safety standards; with a decades old restaurant in Soho to establish customer service guidelines and training, update and streamline menu, and update financial targets; a startup music venue with attached bar and coffeehouse to establish all training and staffing protocols, health & safety procedures, food preparation layout and workflow, financial protocols, and vendor contracting.

Oversaw day to day operations and created systems and policies for companies within the Gowanus umbrella, working with operations staff, sales teams, and accounting to insure the greatest guest experiences and profitability while maintaining a healthy and comfortable social and emotional environment for all team members. Directly oversaw private event spaces, boutique hotel, and all restaurant operations.

Ran day to day operations, oversaw overhaul of transportation and distribution network, developed systems capable of absorbing the exponential growth of an intelligently expanding restaurant group (from 12 to 20 restaurants during my time), and worked on the R&D team to develop recipes for specials and regular menu items.

Beginning in operations as a restaurant manager, I opened the busiest LPQ location in the U.S. and helped develop the systems for the grab and go component in the midtown locations. After moving to the commissary, I ran day to day operations and had a limited hand in policy for a commissary baking bread and pastry and producing food and distributing for up to 38 restaurants in the Tri State area, shipping 22,000 products daily. I was directly responsible for the oversight of all department managers (baking, transportation, kitchen, supply chain, bread), and worked with restaurant operations to help develop systems and oversight.