Solving the Leadership, Culture, and Management problems that stand in the way of personal and organizational development.

Mediation is a conversation between two or more people that disagree, led by a trained, neutral mediator. Mediation is a less expensive, time-saving alternative to court. In mediation the disputing parties have the chance to settle their differences in a safe, confidential and efficient manner.

Co-founded WiHU, a national nonprofit launched in the wake of #MeToo to build equity in the hospitality industry, and co-created “The Solution Sprint, ” a highly collaborative, design and development event that engaged over 700 individuals across the United States in identifying the equity priorities of women working in restaurants and foodservice.Along with my co-founders:• Ideated and facilitated signature event, the Solution Sprint. Solution Sprint is a concentrated, high touch, high involvement tool for understanding problems, root causes and designing solution. Assemble diverse stakeholders and use human centered design principles to rapidly prototype solutions. • Engage talented facilitators who guide the workflow and recruit motivated team leads who make sure what happens at the Sprint is just the beginning. Solution Sprint is an effective and engaging process for addressing endemic industry issues, cultural concerns and a wide range of individual business problems.• Developed an ambitious and achievable series of milestones for volunteer-driven organization including meet ups, webinars, resource sharing.• Trained frontline workers in the leadership and storytelling skills they would need to become advocates for change.• Helped create an organizational culture that valued transparency, accountability, and empowerment.

Based in New Orleans + New York City, Oyster Sunday is a corporate office for independent restaurants. Its mission is to build a sustainable and supportive infrastructure for the food and beverage industry.

Direct all day-to-day operations for 14 restaurant locations in New York City, D.C., and Miami. Manage team of 7 direct reports. Lead people, product, environmental, and sustainability initiatives. Co-create and implement salary bands, structured internal hiring and promotion process, and PTO policy, in addition to managing bonus program. Work with product innovation teams on new product development process to execute limited time offers (LTOs) and seasonal product launches in stores. Develop and roll out training programs for new store locations, including conducting walk-throughs pre- and post- grand opening.

Led decentralized operations and 100+ field operations staff across five regions and nine states for multimillion dollar food service management company. Charged with P&L management, profitability and performance, operational and logistics plans development, process and procedural improvements, new standard operating procedures (SOPs), and menu development across all markets. Served as Chief of Sustainability.Established standards and goals for operational excellence across regions and markets. Spearheaded new account and region set-up, including staffing, equipment, and facilities. Retrained all regional directors on operational procedures and customer service strategies. Ensured all accounts were compliant with USDA guidelines, food safety regulations, workers’ rights, safety standards, and health permits.

Managed team of nine across facilities management, food safety, and sustainability. Developed and implemented food safety, sanitation, and Hazard Analysis Critical Control Points (HACCP) workplace plans, policies, and special processes, in addition to individual development plans (IDPs). Advised on implementation of quarterly performance review program and salary bands. Devised COVID-19 SOPs. Oversaw new restaurant designs and construction, scenario planning, and compliance. Investigated guest complaints regarding food safety, quality, and general liability claims with Guest Relations and Quality Assurance teams. Interfaced with regulatory agencies and vendors to ensure regulatory compliance.

Owned operational matters related to sustainability, green restaurant design, and quality assurance. Managed team of five. Led commercial recycling and composting program, food waste reduction initiative, domestic and foreign supplier programs, and new technology integration. Oversaw system evaluation, audits, recalls, and claims. Maintained Foreign Supplier Verification Program (FSVP) and Green Restaurant Association certification. Delivered policy and procedural training and development to 500 staff members.

Owned operational matters related to sustainability, green restaurant design, and quality assurance. Managed team of five. Led commercial recycling and composting program, food waste reduction initiative, domestic and foreign supplier programs, and new technology integration. Oversaw system evaluation, audits, recalls, and claims. Maintained Foreign Supplier Verification Program (FSVP) and Green Restaurant Association certification. Delivered policy and procedural training and development to 500 staff members.