Working with local restaurants, caterers and bars to help with:- Recruiting for management & Sr leadership- Toast POS expert & referral partner- Developing standard operating procedures- Menu development & costing - Restaurant technology integration. There are many challenges business owners face within the food and beverage industry and my goal is to help those in need to navigate them. With many years of experience helping grow local brands, J.Carter Hospitality is… Show more Working with local restaurants, caterers and bars to help with:- Recruiting for management & Sr leadership- Toast POS expert & referral partner- Developing standard operating procedures- Menu development & costing - Restaurant technology integration. There are many challenges business owners face within the food and beverage industry and my goal is to help those in need to navigate them. With many years of experience helping grow local brands, J.Carter Hospitality is here to help. Show less

- Spearhead catering operations, overseeing all aspects from client consultations to event execution.- Optimize staffing, inventory, and vendor relationships to maximize profitability.- Develop and implement innovative menus and beverage programs to elevate culinary experiences.- Ensure seamless event execution, meeting and exceeding client expectations.- Implementation of new systems and processes to facilitate growth.

As Director of Operation I oversaw 4 restaurants and the creation of a fifth location. My responsibilities included: -Make decisions for operational activities and set strategic goals.-Plan and monitor the day-to-day running of business to ensure smooth progress-Oversee staff of all locations. - Evaluate the efficiency of procedures according to organizational objectives and apply improvements.- Oversee guest support processes and organize them to enhance guest… Show more As Director of Operation I oversaw 4 restaurants and the creation of a fifth location. My responsibilities included: -Make decisions for operational activities and set strategic goals.-Plan and monitor the day-to-day running of business to ensure smooth progress-Oversee staff of all locations. - Evaluate the efficiency of procedures according to organizational objectives and apply improvements.- Oversee guest support processes and organize them to enhance guest satisfaction.- Review financial information and adjust operational budgets to promote profitability- Formulate and/or revise policies and promote their implementation- Manage relationships/agreements with external partners/vendors- Evaluate overall performance by gathering, analyzing and interpreting data and metrics- Ensure that the company runs with legality and conformity to established regulations Show less

Worked closely with local management team and upper management to turn around sales and culture of the restaurant. To do so, I assisted in strengthening the training program and brought in staff that cared and wanted to bring the very best hospitality to our guests.

As the General Manager at the Halfway Cafe, I oversaw every aspect of the business, both front and back of the house with a staff of 25 to 50 people and annual sales of 1.5 + million per location.

In this position, I oversaw a staff of over 40 people including wait staff, bartenders, and host staff in a restaurant that produces over 4 million dollars a year. I was brought in to overhaul the training program and create a culture that was hospitality driven.

As the culinary manager my primary focus was in the back of the house operations. This included monitoring food cost, daily and monthly inventory, and protecting the company brand. My time with Bertucci's also included being part of the "Corporate Opening Team" where I helped the opening and training of 3 new locations.