In the role of General Manager, primary duties included all HR decisions within the location, budget accountability to include inventory, ordering and receiving, financial reconciliation and business development; as well as day-to-operations with a focus on fantastic guest interactions.

Event production professional working in all aspects of music and craft beer festivals. Including guest services, box office, site operations, parking, artist hospitality and vendors.

Responsible for the advance planning, purchasing and day of production for all hospitality services for a 4k attendee venue. To include artist hospitality, meal production for crew and fulfillment.

Daily responsibilities included guest service, inventory and retail maintenance. Additionally, responsible for training new hires in all departments and qualifying completeness of training and suitability for job placement.

Responsible for the day-to-day management of two tasting rooms featuring a locally made hard cider. Tasting room duties included HR, scheduling, inventory, ordering and receiving; as well as menu development and restaurant general managing.Event responsibilities included developing both an internal and external events calendar for the brand. External includes a growing presence at local wine and craft festivals and events within in the state of Virginia. As well as coordinating the team and equipment to support these events.Internal included planning and booking live events for the tasting rooms. Coordinating events and functions in the banquet property located on-site at the cidery.

A full-service dining and beer experience. South Street brews and serves 12 in-house taps featuring a wide range of styles and flavors. Responsible for the day-to-day operations of a brewpub operation, encompassing 30 staff members. Duties included scheduling, inventory, ordering and receiving as well as staff and guest education in all facets of the beer making process.

Responsible for auditing 30 locations from Delaware to South Carolina. Audits focus on Inventory practices, Payroll and Accounting systems, as well as Food Safety.

General Manager in charge of a multi-million dollar location. • Directly oversee all team members, a staff of 80. Including recruiting, hiring, training and development, scheduling, and direct supervision.• Responsible for overseeing the ordering, receiving, and storing of product and supplies for the operation.• Accountable for budgeting and cost control of the entire unit, with a Profit and Loss as well as a Flow-Through focus.• Participated in new menu item development and roll-out. As well as new item implementation and integration on a multi-unit level.• Working to implement cost-effective systems through planning, impacting areas such as waste reduction, focused purchasing, improved facilities management and improved training.• Required to meet food safety compliance standards, evaluated quarterly by an independent auditor.

Promoted into the Kitchen Manager position of a multi-million dollar location.•Directly oversaw Back-of-House staff of 40. Including recruiting, hiring, training and development, scheduling, and direct supervision.•Responsible for all ordering, receiving, and storing of food stuffs and supplies for the operation.•Accountable for budgeting and cost control within the Back-of-House, with a Profit and Loss focus.•Familiar with new menu item development and roll-out. •Implemented cost-effective systems in waste reduction, purchasing, and improved training.

Responsible for Front-of-House operations in a multi-million dollar location. •Including hiring, training, scheduling, purchasing, and local market development.•Directly supervised the Beverage Manager, Service Manager, and Host/Bus Manager. Used systems of goal setting and performance review to ensure accountability.•Directed the implementation of a successful server training program.Participated as a trainer for the Manager-In-Training or MT program. •Developed comprehensive 8 and 5 week training schedules written within program guidelines. Accomplishment: Raised Guest Experience Monitor scores by 32% in the six-month period.

Directed a full-service bar, with high-volume sales per week.•Accountable for all cost-control systems, including ordering, receiving and secure storage of high dollar inventory.•Led local region T.I.P.S training initiative, certifying over 150 staff in the Hampton Roads area.•Worked as the website administrator for four locations in the Hampton Roads area. Used corporate portal for website set-up and performed routine maintenance.•Responsible for hiring and training dynamic individuals to work behind the bar, focusing on sales building and guest satisfaction.Accomplishment: On the winning management team for the 2006 "Taste of Food" competition held through Carlson Worldwide.