• Responsible for 40+ employees with restaurant operations over $1.6 million annually• Trained and promoted: 7 OM’s to General Managers and 2 Café’s to Operations Managers• Chosen to lead a new culinary menu for the company out of 414 locations to test and execute recipes at a high volume, working in tandem with corporate executive chef and culinary team • Improved food cost from 22.72% to 19.82% through training, eliminating inefficient staff, and controlling all purchasing and validating inventory control • Maintaining a Steritech assessment score of greater than 95.3 • Meet or exceed established sales, revenue, and profitability goals, SLEBETA movement in a positive direction • Ensure the financial integrity of all P&L by adhering to systems that properly track expenses and revenues • Define and manage monthly and annual sales objectives • Ensure all revenues, cash, and credit accounted and deposited • Ensure functionality of all equipment and POS systems • Hold regular meetings to guide the team to meet established objectives • Maintain safe work conditions as required by OSHA and federal, state, and local governments • Quick and responsible action in solving problems and handling disciplinary issues • Prepares weekly work schedules, completes payroll, and maintains proper staffing levels • Obtains and maintains quarterly training on proper safe food handling, safety meetings, and sexual harassment • Performs routine cleanliness inspection to ensure all areas are sanitary

● Responsible for 30+ employees with over $1 million annually ● Managed Revention computer systems, scheduled staff, processed payroll, controlled purchasing, receivables, and inventory controls ● Hands on management style with high rated customer satisfaction

● Responsible for startup, including location selection, build out, recruitment, staffing and training of 20+ employees ● Restaurant operations of $800,000 annually ● Managed all staffing, purchasing, inventory, and profit/ loss reporting

● Developed and executed a business plan to prepare and deliver healthy calorie counted portioned meals to individuals ● Worked in conjunction with personal trainers to help customers achieve their personal weight and health goals

● Responsible for startup, including location selection, build out, recruitment, staffing and training of 30+ employees ● Built out, staffed, and trained 3 new franchise teams ● Restaurant operations of $800,000 annually ● Managed all staffing, purchasing, inventory, and profit/ loss reporting

● Management of shifts ● Hands on in all aspects of the restaurant ● Server, Bartender, Cook, Expeditor, hands on management style with high rated customer satisfaction