Uk and Ireland

• Launched a delivery optimized virtual restaurant concepts in London with 5 successful premium brands performing at 4.8* avg. excellence rating, awarded ‘best salad concept in London’ in 2019 and reached finals for best Eco-Friendly concept in UK by Deliveroo in first year• Developed and menu engineered all recipes to deliver healthy and craving food with minimum waste and efficient supply chain achieving 55% SKU cross utilization and output 14% EBITDA out of 50sqm • Created a tech based, agile production and operational system to manage inventory, COGS, execution, and food waste, maintaining food costs at ~18% avg. and labour cost at under ~16%• Created strong relationships with B2B and B2C platforms resulting in over 10,000 units sold in the first year• Expanded the concept to 3 locations pre-pandemic and struck key brand partnerships, including The Organic Pharmacy

• Managing 10 restaurants in central London area (15M£ in Sales). Generating positive +5% comp sales year-to-date by focusing on consistent top line sales initiatives and strongly empowered store teams• Casting, developing, (+300 Hourly Staff /+35 Management), and streamlining labor deployment, improving hourly productivity from 27£ to 40£/hour year-to-date, leading to improvement of labor cost controls by 4% vs last year and (best in country). • Developing growth based environments creating a solid ROI in human capital by incentivizing talent and generating consistent and honest performance management, resulting in a reduction in turnover of 50% year to date• Exceeding budgeted profit margins by delivering an EBITDA store profit of +4.2% vs last year for the market

• Managed 7 restaurants in Washington D.C. area (12M$ in Sales). Delivering consistent yearly +3% comp. sales by focusing on strong top line sales, solid brand experience and vigorous strategic planning• Improved labor cost controls by spearheading the roll-out of an improved labor control tool, leading to a direct reduction in labor cost of 3% market wide• Established and expanded 4 catering ‘hubs’ responsible for 80% of catering services and revenues of the market (1M$/Y) • Rolled out 15 Seasonal specials menus and other Food & Beverage initiatives involving menu planning & pricing resulting in an overall improved food cost of 2% and an enhanced food related guest satisfaction rating from 70% to 90%, measured by an independent measuring platform• Streamlined food and beverage operation by creating a back-of-the-house food preparation tool, rolled-out US-wide and reduced overall food-cost by 2.1% for USA leading to an additional 780K profit for the US business

• Facilitated and designed of ‘orientation’ programs and brand engagement sessions (for over +2500 staff members) in New-York, Philadelphia, Chicago and Mid-Atlantic regions. Helping reduce turnover to an all-time low (39%) for US market during tenure.• Created career path focused training standards launched in all 90 US restaurants ( for +1850 Hourly Staff member and +225 Management Staff) focused on people development and the creation of ‘brand fanatics’• Developed F&B menu launches and education processes for front-of-the-house and back-of-the-house employees through innovative teaching methods leading to increased brand promise delivery and a guest satisfaction score of 91% for tenure

• Managed 1st Store in USA, originally opened and managed by founder, Alain Coumont (3M$), ended with record positive profit results of +60K vs previous year• Partnered with founder, to launch the first worldwide fully Seasonal & Organic LPQ Menu achieving a 7% increase in sales for that year