Founded over 75 years ago, Snyder Diamond proudly remains a local, independent, family-owned company serving SoCal’s architects, interior designers, builders, contractors, plumbers and homeowners. The brand provides a one-of-a-kind local L.A. experience, a peerless dedication to customers, and the widest selection of kitchen, bath, hardware, outdoor and plumbing products in Santa Monica, Pasadena, Van Nuys, and San Diego.

Restaurant creator and operator of highly successful and publically acclaimed full-service restaurant concepts in Dallas, Texas. Concepts include Sum Dang Good Chinese, Wok Star Chinese, and MiYa Chinese.

• Company provided consulting services to 1700+ organizations focusing on Financial Management, Organizational Structuring, Merchandising, Operations, Sales, Compensation, Transition Planning, Feasibility Studies, and expansion strategies• Launched full cycle Recruiting division responsible for sourcing, screening, hiring, and onboarding hundreds of positions from entry level to CEO • Resolved client turnover by forming Training division which provided online training modules with certification programs. Company hosted and facilitated an average of six in-person training camps each month across the U.S and Canada• Created and launched Benchmarking branch; developed proprietary data collection tool which highlighted financial and operational metrics, generating competitive comparison reports with access to online dashboards • Served as keynote speaker to large audiences during multiple trade shows and wrote articles featured in various trade magazines

Falcon Holdings is the management company for 170 restaurant units throughout the United States. We are a mix of full-service and QSR operations with some units franchise and company-owned. Our brands include Church's Chicken, Piccadilly, Carl's Jr, K&W Cafeterias, Hardee's, and Fatz Southern Kitchen.

• Navigated company through COVID increasing overall sales and EBITDA during tenure• Opened 18 units of multiple brands• Led organizational restructuring and adjusted compensation packages with emphasis on hiring highly talented, tenured professionals• Initiated use of KPIs for accountability and Asana to track project performance• Directly supervised COO, CFO, CPO, CMO, CTO, Procurement, Training, Culinary, Development & Facilities, and Catering & Events. Responsible for strategic planning, operations, and financial performance of Sunrise Mexican Foods manufacturing facility • Renegotiated contracts with all major suppliers creating substantial opportunities for increased service and cost savings • Greatly reduced third-party delivery company contracts while generating substantial increase in volume • Restructured catering and events division enabling great increase in sales and profits• Returned outsourced services to be performed internally, consolidated 3 POS systems to single platform• Revamped marketing efforts to reflect current trends

• Developed and launched 3 different restaurant concepts, overseeing project elements from conception through turnover to Operations.

• Directed a staff of seven consultants and three administrative staff responsible for delivering high-value consulting services to clients throughout the United States, Mexico, and Canada • Redeveloped scope of business to lead company from a training organization to a full-service consulting firm• Redesigned internal processes of the organization to streamline operations and more efficiently and accurately measure performance • Grew client base from seven to twenty-five in eight months and returned company to profitability within initial six months of accepting position• Created financial model used by consultants and clients enabling the building of monthly budgets and variance reports, cash flow forecast, and break-even analysis for individual profit centers and consolidated companies

• Spearheaded development of a program management office within facilities division of a Fortune 5 pharmaceuticals company; designed and monitored various management tools for keeping the team focused, reducing level of external support and manage projects internally• Provided project management support for one of the largest electric cooperatives in the world, successfully guiding a personally selected team, with members from both the client and former operating company, through an 11-month project that changed entire scope of both businesses • Performed internal process audits for clients and presented recommendations to management team regarding strategies for tracking departmental performance, control costs, and streamlined operations

• Completed an extensive market study for a 500-room full-service hotel with 100,000+ square foot state-of-the-art medical training & meeting space • Performed feasibility study for a non-profit youth camp for the physically challenged in South Texas; determined best use of undeveloped land • Provided consulting services designed to increase operational performance of a luxury lodge and restaurant in East Texas; instituted operational controls, provided guidance on methods for reducing food and labor costs, and reduced level of fixed costs; saved client an excess of $50,000 per month• Designed a complex corporate forecast model to aid in the analysis and valuation of restaurant projects; based on studies, client was able to raise necessary capital and develop the property

• Directed the daily operations of a 350-seat full-service restaurant generating over $12 million per year in revenues• Supervised a staff of six managers and over 60 employees• Created dashboard program utilized by all units