As the Solutions Architect at Infuse Hospitality, I spearheaded the activation of distinctive, authentic, and locally-focused food and beverage concepts, positioning them as pivotal amenities in commercial real estate. Reporting directly to the founder and co-chairman and with a dotted line to the CEO, my focus was on B2B sales, cultivating new business opportunities across a national portfolio, and managing key client accounts, including JLL, Tishman Speyer, and Irvine Company. My role involved prospecting, nurturing client relationships, crafting proposals, modeling pro formas, presenting concepts, overseeing contract negotiations, and preparing newly secured business for launch. Following contract execution, I seamlessly transitioned into a player-coach role, guiding the Infuse team to ensure a successful concept launch and fostering enduring client relationships.

During Infuse's years as an ambitious yet scrappy startup, I was the company's Chief Experience Officer. While this position focused on new business development, it served the business in a broader sense, often covering gaps in company support. These gaps included strategic and tactical planning, client relationship management, company technology and point-of-sale management, construction project management, restaurant design development, restaurant brand development, business and liquor license application administration, operational coaching, and HR support.

As the company's inaugural hire, I reported to the Founder and CEO, spearheading the launch of not one but two ambitious businesses: Fairgrounds Craft Coffee & Tea and Infuse Hospitality. I oversaw the company's operations, steering its growth to 15+ concepts and 60+ locations across 13 States and Canada. While my primary focus was on multi-unit management, my responsibilities spanned a broad spectrum. This included brand development, marketing, project management, sales and business development, procurement, company technology, payroll, benefits, licenses and permits, AP/AR, and more.

Responsible for the strategic direction of training and development at Protein Bar Restaurants. Lead all training and development initiatives from team member to general and multi-unit managers. Partnered with Director of Operations and Operations Leadership Teams to assess restaurant training and development needs. Partnered with HR to ensure consistent restaurant succession planning including a deep bench of team members and future leaders. Developed and launched new restaurant-level company initiatives.

Responsible for Operations Support, I used my mastery of restaurant operations to support multiple business functions including training, technology services, culinary, marketing and special projects. The specifics:Published weekly employee newsletter focused on company culture.Created a 14-shift employee basic training program. Created a 100 page full-color recipe, food safety and equipment manual. Designed and launched company intranet portal.Created an online training and resource library. Created video-based training materials including content outlines, scripts, editing and voiceover. Documented and launched over 30 new products, limited-time-offers and promotions.Designed recruiting, screening and interviewing tools, including manager training.Lead training for 4 restaurant openings.Implemented COMPEAT system for inventory management and purchasing.Implemented point-of-sale and technology services for 7 new restaurant openings. Maintained reliable point-of-sale and technology services for and 13 total restaurants and corporate office.Implemented technology help desk system.Purchased, deployed and supported technology resources for over 30 employees.

Managed the profitable operation of a flagship Protein Bar restaurant with annual revenue exceeding $1.5m. Directly responsible for restaurant hiring, training, food quality, cost control, and customer service.

Launched and operated the "Curried Mobile” Food Truck.

Designed and managed store marketing “toolkit” utilized by the company’s 40 store, district and regional managers. Managed company not-for-profit fundraising program. Developed and launched events and catering division.

Provided critical support for HomeMade Pizza Company business operations. Developed branded systems and tools to improve store profitability. Designed results-oriented employee training programs. Coordinated communications between operations, marketing, finance, technology and facilities departments.

Responsible for the profitable operation of a flagship HomeMade Pizza Company store. Exceeded company sales, labor and food cost standards. Ensured high levels of customer frequency and satisfaction. Hired, trained and managed 10+ employees, including shift supervisors.

Honest, knowledgeable and friendly sales of Macs, iPods and other consumer software and electronics.