I have 18 years of experience in the food industry, specifically at Au Bon Pain. I initially entered the industry as a crew member at Au Bon Pain, and advanced to General Manager, Training General Manager. I have a proven capacity in product development, profit and loss management, consumer development, food and labor cost management, and data analysis to optimize sales and profit. My passion in hospitality, ability to motivate staff and colleagues, high level of professionalism, and strong work ethic make me a strong candidate for a leadership position in the food industry.

Based on track record for resolving operational and guest service issues, enlisted to project manage 2 major remodels and subsequently lead and improve operations of 3 underperforming locations at the Rhode Island Woman & Infants Hospital. Oversaw 60 management and hourly staff and a $5M budget in production, marketing, quality and cost control, labor management, and employee training while driving continuous improvements in cafe standards and guest service.

Revitalized a struggling café at Brown University. Supervised 30 team members and a $2M budget in attainment of financial and quantitative targets. Organized, prioritized, delegated and coordinated all activities revolving around a training restaurant, an R&D test café and an operation test café. Conducted quality assessment of the outcomes and effectiveness of training and development

• Managed the day-to-day operations working alongside the Director of Operations for 6 months.• Trained for the position of Area Director, gaining valuable experience in merchandising, various stages of product development, opening new locations, and multi-unit management.• Managed the profit and loss of two other locations, averaging $1.5 million in sales.• Involved in Revlon Cancer event in New York City, where Au Bon Pain distributed 10,000 meals.• Coordinated construction of a second unit at Rhode Island Hospital and responsible for the day-to-day operations of both locations.• Maintained an average score of 89% for quality, service, and cleanliness.• Built a strong catering business within the Rhode Island Hospital campus.