Restaurant Consultant for BOH operations.

We are a premier Tampa Bay catering company that specializes in high end wedding's, fox hunt's, steaks and clay's events, baby and wedding showers, meal planning, office events, restaurant consulting and large corporate events. All of our meals are cooked from scratch by our Chef's who have all come from fine dining backgrounds. We can be found on Facebook, Instagram and thumbtack.

We started to help with daily operations of the back of house and retrain staff on sanitation, cooking techniques, proper use of time, cleanliness, proper food handling and menu writing. We also trained the kitchen manager on all aspects of proper buffet menu writing, set up, ordering, execution and breakdown which put the Sunday brunch at a #5 rating for Best Brunch in the Bay by TripAdvisor.

Consultant for the launch of the new 90% gluten free, health conscious and locally sourced bistro in Lutz Florida. We had only 10 days to get the store up and running for the Grand Opening. The only component that was almost complete was the concept. When we arrived the build out was not yet complete and they had just let the Chef that was there go after 2 months. We oversaw every aspect from menu development and costing, staffing, training, vendor setup, order guides and ordering, procedures and kitchen setup. Helped setup 90 percent of front of house along with all day to day operations of the store.

We started out as a small falafal and pita store with a counter service and soft drinks. We soon realized that since the store was in a high traffic area right in the middle of downtown Tampa we needed to rethink the concept. We decided to relaunch the restaurant as a fine/casual style restaurant that offered very high end food with a remodeled relaxed South Beach vibe. I oversaw the conceptualization of the craft beer and wine program, remodel, menu rewrite, recosting of all menus, hiring of staff, advertising, new POS installation, training, and relaunch.

Marketing, Sales, Carpenter, Project Manager, Estimator and Buyer.

Line cook and trainer in a high volume restaurant.

Restaurant manager, bartender, cook and everything else that come's with the job.