-Increased Sales 25%-Increased Guest Count 17%-EBITDA increase from (-250K) to a Positive 275K-Lowered employee turnover rate to 17% and sustained for three years-Led organisation in transforming cost management, labour efficiencies and small market profitability-Awarded company designated test kitchen for two years, for brand/menu development-Coached and developed 5 junior managers that led to senior roles/promotions

-Developed a restaurant from concept/brand to fully operational-Negotiated contracts and pricing-Facilitated the project management of construction from framing to completion-Hired and trained over 70 front and back of house employees-Implemented and help construct the operating systems in place for service