- Responsible for the company operations including finance, HR, and marketing- Awarded the Michelin Bib Gourmand award

- Directly responsible for the entire food and beverage operations globally- Worked closely with franchise owners and teams to develop their markets and increase brand awareness and revenue- Developed new franchise models to adapt to the changing markets in the US and internationally- Oversaw the Back of House operations for corporate owned US restaurants working with the kitchen managers and management teams- Maintained high levels of guest satisfaction through hands on coaching and training of all Front of House staff- Created LTOs based off extensive research, development and in market testing- Engineered a new core savory menu and dessert menu with innovative dishes to enhance the guest experience- Negotiated and transitioned new vendors with competitive pricing- Dropped food cost and increased profitability through menu planning and engineering - Eliminated inefficiencies with labor cost through development of new training tools - Interviewed and appeared in media outlets including Business Outsider, Buzzfeed, Food Network

- Stabilized a 2 year old start up company by writing and implementing all standard operational procedures- Managed 5 restaurants and one commissary site with over 40 employees- Set monthly projections and budgets - Began and set up the first franchise venture outside the NY/NJ market- Created a Turkish inspired and locally sourced menu with 7% lower COGs - Lowered prime cost by 15% with labor and purchase tracking protocols for managers- Increased interest and throughput with up to date marketing platforms- Created and implemented an identity and concept for the brand- Sourced and purchased the best ingredients with competitive pricing

- Researched, developed and created a new core menu with lower cogs than previous menu- Restructured seasonal menus from 1 monthly to 3 per season - Created and collaborated new recipes for seasonal specials as well as beverages- Worked with celebrity chefs in sweetgreen partnerships including Momofuku's David Chang and Mark Bittman- Implemented a prep rationalization program to reduce waste, maximize productivity and estimate prep production- Designed and executed the kitchen captain and BOH train programs- Consulted on designs of kitchens as well as extensive research in kitchen equipment- Opened 5 restaurants on the East Coast- Events Chef which included parties and both indoor and outdoor dinners with guest counts ranging from 40-250

- Developed recipes under R&D Director Kaegan Welch. Validated and confirmed recipes for menu costing- Worked with the commissary team to develop, plan, and execute a successful production service for all US markets- Researched new food trends as well as creating recipes that were seasonal and organic as possible under PQ's guidelines and standards, protecting the brand and keeping true to the company's ideals- Created catering recipes which includes a hor d'ouevre menu as well as seasonal specials and desserts- Special Events Chef for the company which included team brunches, dinners, barbecues, and cocktail parties

- Responsible for quality, service, cleanliness, and holding the highest standards for all food and beverage related items- Worked closely with F&B Director Christophe Coffinet in setting goals and objectives- Reviewed individual restaurant financials and maintained healthy COGs percentages- Assisted in research and menu development- Catering Chef for large off site events- Hired and trained cooks as well as developed cooks into Kitchen Manager leadership roles- Responsible for quarterly specials roll outs and ensuring teams were trained accurately on all recipes- Prepared teams for annual Department of Health inspections

- Responsible for 5 restaurants and maintaining quality and cleanliness inside the kitchens- Worked closely with the Kitchen Managers, General Managers, and their respective teams- Hired and trained to support our company's kitchens inside and out of the district.- Monitored and managed kitchen orders, COGs, as well as maintained waste levels- Opened 6 restaurants from Central Park to Philadelphia training teams and placing proper systems

- Supervised over a dozen Back of House employees in a two kitchen and three floor restaurant- Managed Back of House operations of a $60K a week restaurant with a prime cost near 35%- Expedited successful service daily- Ensured recipes were executed correctly and plated with proper presentation- Maintained strict DOH regulations inside the kitchens

- Designed and developed a business plan for a restaurant under strict budget limitations- Purchased all equipment and furniture- Researched and purchased food and beverages from different purveyors based on quality and competitive prices- Successfully completed contract negotiations with Blue Bottle Coffee Co. as our coffee provider and concept- Created a routinely changing New American menu based on seasonal and local ingredients- Hired and trained all employees for both the Front and Back of House including a General Manager- Integrated a successful business model and handed the owners all control- Consulted owners on business growth and increasing profits

- Worked under Executive Chef Sarah Hill in a 100% organic and green designed cafe- Collaborated with the Chef in creating new organic recipes- Exclusive brunch Chef responsible for creating a weekend brunch specials menu based off surplus ingredients- Operated a one man kitchen for a 25 seat cafe- Purchased produce and proteins from local farmers at different markets

- Line cook on a one man operational pub and grill- Prepared food to the owner's recipes and presentation in a timely manner- Maintained and followed strict DOH rules- Prepped and set all stations daily for a successful service

- Created home made meals for over 50 children daily while as a teacher at this preschool- Designed nutritious and healthy recipes- Taught the children about food and making healthy choices- Planned, shopped, and executed monthly menus