Freelance work with clients on strategy, planning and problem solving. Focusing on business development and helping clients develop necessary business skills and knowledge.Typical challenges range from designing a business model or marketing plan, to determining which management and marketing techniques to use and how to use them.I'll often help clients learn how to plan and implement projects, give advice, teach skills, coach clients/employees and brainstorm with the client to produce practical results and enhance strategic thinking.

• Maintained weekly restaurant / bar inventory and ordering• Interviewed, hired, and trained staff• Managed scheduling of staff and coordinated daily work responsibilities for staff on duty• Inspected kitchen and dining areas to ensure sanitary standards• Managed bar ensuring stock levels, schedules, health codes were maintained• Responsible for administrative and cash management aspects of the operations• Organized and managed private and corporate events and banquets • Established and enhanced employee customer service standards program• Handled customer complaints and ensured guest satisfaction • Oversaw PM operations of the restaurant, bar/nightclub and entertainment• Constantly measured, evaluated and maintained service levels and standards• Monitored cost control procedures, handled cash and prepared nightly closing reports• Successfully completed training on a new staff to open a new high-volume restaurant and bar concept in the Fort Walton Beach, FL areaI was hired into the AGM position at the Village Door to assist the GM in the initial opening of a high-volume restaurant & nightclub and to oversee the daily operations of the establishment. I was then promoted to General Manager of restaurant and nightclub operations.Some of the things I accomplished while employed with the Village Door were the development and implementation of procedures and corporate standards, oversight of daily restaurant / nightclub operations, coordination of private and corporate events, and the hiring/training of all FOH staff (Servers. Bartenders, Security, etc...), while completing a successful high volume grand opening with continued high volume success with both the restaurant and nightclub thereafter. I utilized my knowledge in all aspects of managing restaurants, nightclubs and events to propel the company onto a successful path.

• Assisted with weekly restaurant / bar inventory and ordering• Interviewed, hired, and trained staff• Managed scheduling of staff and coordinated daily work responsibilities for staff on duty• Inspected kitchen and dining areas to ensure sanitary standards• Managed bar ensuring stock levels, schedules, health codes were maintained• Responsible for administrative aspects of the operations • Established and enhanced employee customer service standards program• Handled customer complaints and ensured guest satisfaction • Oversaw PM operations of the restaurant, bar and entertainment• Constantly measured, evaluated and maintained service levels and standards• Monitored cost control procedures, handled cash and prepared nightly closing reports• Successfully completed training on a new staff to open a new high-volume restaurant and bar concept in the Fort Walton Beach, FL areaWhile employed at The G.O.A.T. I was hired into the AGM position to assist the GM in the initial opening and to oversee the daily operations of the restaurant and bar.Some of the things I accomplished while employed with SIH restaurants were the development and implementation of procedures and corporate standards, oversight of daily (AM & PM) operations and hiring/training of all FOH staff (Servers. Bartenders, Security, etc...), completed a successful high volume grand opening with continued success thereafter.

-Set operating goals and objectives-Assess staffing requirements-Recruit, Train, Coach staff when needed-Oversight of multi-unit / area Inventory & Logistics-Prepare and implement standard operating procedures-Manage staff performance in accordance with established standards and procedures while ensuring staff know and adhere to established codes of practice-Organize and monitor staff schedules-Maintain employee records-Coordinate restaurant operations during each shift and monitor adherence to health, safety and hygiene standards in the restaurant-Keep records of health and safety practices-Ensure compliance with security procedures-Interact with customers and advise customers on food and beverage choices-Oversee preparation of food and beverage items and ensure adherence to set recipes-Monitor quality of food and beverage presentation, size of food portions and preparation quantities to minimize waste-Interact with customers to ensure all inquiries and complaints are handled promptly-Plan and co-ordinate menus while analyzing food and beverage costs in order to assign menu prices-Total restaurant receipts and reconcile with sales-Ensure cash management procedures are completed accurately-Analyze budget variances and take corrective action-Establish and implement financial controls-Implement and oversee cost cutting measures-Plan and monitor restaurant sales and revenue-Organize and supervise marketing and promotional activities-Maintain business records-Prepare and analyze management reports-Determine and execute operating improvements-Check and order supplies of non-food items-Identify and estimate food and beverage supply requirements and place orders with suppliers-Negotiate purchase prices, develop preferred suppliers and schedule food/beverage deliveries-Check quality of deliveries and documentation-Ensure correct storage of supplies-Arrange for maintenance and repairs of equipment and services-Identify and evaluate competitors

Responsible for the daily operations of the company. the development, creative design, and execution of company projects along with improvements to the systems that create and deliver the company experience.Responsible for developing and cascading the organization's strategy/mission statement to the lower-ranking staff, and implementing appropriate rewards/recognition and coaching/corrective practices to align personnel with company goals and expectations. -Strategic planning by prioritizing customer, vendor, employee, and organizational requirements. -Oversaw the location management, company initiatives, management of invoices and contracts for: services, vendors, employees, hired talent, and volunteers. -Maintained and monitored staffing levels, expectations and motivations to fulfill organizational requirements. Skills Used People development, Ability to initiate/delegate/follow-up on leads and contracts, Multi-tasking ability, Financial Planning and Strategy, Marketing Concepts, Positioning, Employee Management, Territory Management, Sales Planning, Competitive Analysis, Understanding the Customer, Product Development, Client Relationships, Creative Services.

Responsibilities -Accomplishes business development activities by researching and developing marketing opportunities and plans; implementing sales plans; managing staff. -Provide the planning and leadership to the Marketing Department by ensuring that the appropriate structures, systems, competencies and values are developed in order to meet and exceed the goals of the Marketing plan. -Assume overall responsibility for developing the annual marketing plan for the organisation; for strategic market planning; market research programmes; field force activities, and control of the marketing budget. -Established sales and marketing policies Skills Used Financial Planning and Strategy, Marketing Concepts, Positioning, People Management, Territory Management, Sales Planning, Competitive Analysis, Understanding the Customer, Product Development, Client Relationships, Creative Services

Coordination of Promotions/Marketing/Public Relations working with Ampersand Events based out of New Orleans Louisiana and multiple venues in and around Northwest Florida.-Managed Inventory and Distribution of promotional materials. -Handled relationships between talent, venue and customers.-Managed contracts, answered questions, fielded concerns, suggestions, and managed/resolved complaints. -Recruited and directed a team of 15-20 employees to locations and events along with supplying materials to the team to be distributed along the gulf coast. -Manage scheduling, distribution of materials and locations of sales/marketing teams as well as compensation. Skills Used Marketing Concepts, Positioning, People Management, Territory Management, Competitive Analysis, Understanding the Customer, Product Development, Client Relationships, Creative Services

Responsible for business development, marketing, and management of 4-7 employees. -Provided excellent customer service on the phone and in person while initiating and managing estimates, job costs, and deadlines. -Responsible for ensuring quality, accuracy, and overall job performance of employees to customer satisfaction. -Daily use and maintenance of yard maintenance and landscaping tools/equipment. -Updated job knowledge by participating in educational opportunities; maintained personal networks; participated in professional organizations. -Accomplished organization goals by accepting ownership for accomplishing new and different requests; explored opportunities to add value to job accomplishments along with identifying potential area's for additional revenue streams. -After successful employment and business growth, I sold partnership of Landscape business in November 2011 and ended my employment December 2011 to pursue other career options/goals.

Responsibilities -Greet customers -Provide menu and answer customers’ questions and complaints regarding menu items -Ensure staff is up to date on up-sell deals and add-ons -Maintain staff and store according to Burger King’s policies and procedures -Serve food to dine-in customers in the event of delays -Ensure the quality and quantity of food items packed or served by team members. -Ensure that all food and drinks are packed appropriately by team members. -Accept cash and process credit cards in exchange of food and drinks sold (Cash management) -Order and maintain food supplies before they run low -Manage transfers of supplies from the store to the kitchen -Manage and update inventory and schedules as needed. -Operate cash registers and tally cash/credit with receipts at the end of each shift and prepare deposits. -Ensure that all kitchen equipment is cleaned and maintained at all times -Ensure rotation of frozen and non-frozen products (FIFO) Skills Used Performance Management, Constructive/Corrective Feedback, Staff Management, Coaching, Fostered Teamwork, Creative Supervision, Staffing, Business Knowledge, Technical Leadership, Technical Management

Responsibilities -Greet customers -Provide menu and answer customers’ questions regarding menu items -Provide customers with information on new deals and discounts -Attempt to up-sell deals and provide add-on information -Prepare and pack food according to Burger King’s policies and procedures -Serve food to dine-in customers -Ensure the quality and quantity of food items packed or served -Ensure that all food and drinks are packed appropriately without spill issues -Set up trays for dine-in customers -Accept cash and process credit cards in exchange of food and drinks sold -Ensure that there is enough supplies available to complete orders -Manage transfers of supplies from the store to the kitchen -Clean and sanitize customer sitting areas, kitchen and counters -Operate cash registers and tally cash with receipts at the end of each shift -Ensure that all kitchen equipment is cleaned and maintained at all times

Responsibilities -Prepare ingredients and ensured quality, timely delivery of food to customers. -Maintain and cleaned kitchen and prep area during scheduled shifts. -Close kitchen at the end of shift. Cleaned and properly put away carryover in an organized manner. -Arrive early to prep items before shift. -Communicate clearly and firmly with wait-staff on orders, requests and complaints. -Manage food cost by eliminating excess waste and by utilizing portion control. -Check freshness of food and ingredients by utilizing FIFO. -Supervise and coordinate activities of cooks and other food preparation workers. -Ensure uniform serving sizes and quality of meals. -Train, and supervise cooks and other food preparation workers. -Monitor sanitation practices and ensure that kitchen safety standards are followed.

Responsibilities-Prepared ingredients and ensured quality, timely delivery of food to customers. -Maintained and cleaned kitchen and prep area during scheduled shifts. -Closed kitchen at the end of shift. Cleaned and properly put away carryover in an organized manner. -Arrived early to prep items before shift. -Communicated clearly and firmly with wait-staff on orders, requests and complaints. -Managed food cost by eliminating excess waste and by utilizing portion control. -Check freshness of food and ingredients by utilizing FIFO. -Ensure uniform serving sizes and quality of meals -Monitor sanitation practices and ensure that kitchen safety standards are followed. Serving: -Check with customers to ensure that they are enjoying their meals and take action to correct any problems. -Collect payments from customers. -Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. -Prepare checks that itemize and total meal costs and sales taxes. -Serve food or beverages to patrons. -Clean tables or counters after patrons have finished dining. -Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties. -Stock service areas with supplies such as coffee, food, tableware, and linens. -Prepare tables for meals, including setting up items such as linens, silverware, and glassware. -Remove dishes and glasses from tables or counters, take them to kitchen for cleaning. -Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests. -Perform cleaning duties. -Perform food preparation duties.