Developed, designed, constructed and operated several successful restaurant conceptsWild Eggs, Napa River Grill, Wild Ritas

Founded and developed a successful business around a unique breakfast concept generating over $20 million in annual revenue—expanded to 11 company owned and 5 franchise owned locations. · Led and oversaw 450 corporate and 150 franchise employees. · Negotiated multiple location leases and vendor contracts. · Oversaw design and construction for 15 Wild Eggs locations · Crafted company vision and culture to enhance goal attainment, productivity and guest satisfaction. · Delivered best in class services and growth by executing tactical and strategic business strategies. · Responsible for securing funding and capital structure related to operating budget and new ventures. · Developed franchise and financial disclosure documents. · Optimally positioned the company to attract investors. · Sold majority interest in Wild Eggs 2015 · Received several awards including “Medium Business of the Year 2015, Louisville Business First”, “Best of Louisville, Best Breakfast, 9 years”, “Best Sandwich in America by Restaurant Hospitality, 2015”, “Best Hot Brown in KY, USA TODAY 2017”, “Best Boozy Brunch, Best Breakfast, LEO Weekly” and “Fast 50 2013, Louisville Business First”.

Concepted and Developed Unique Modern Mexican Restaurant

Designed and developed a high-end Northern California style restaurant. · Created recipes and specs to create outstanding presentation and optimize profitability. · Developed and introduced dynamic wine program featuring a 300+ bottle wine list with 55 wines by the glass. · Identified and developed new revenue segments, created marketing strategies and communicated corporate vision for the entire business. · Supervised a staff of 5 managers and 75 employees with staffing, training, and performance evaluation responsibilities. · Directly responsible for P&L, budgeting, sales forecasting, marketing, menu development, and guest relations. · Relocated, redesigned and expanded the restaurant to a new location in Westport Village – 2008, increasing sales volume from $2 million to $5+ million annually. · Received several awards including 2006 Prep Blue Plate Award for Best Independent Upscale/Casual Restaurant · Sold the restaurant and concept to Manna INC. 2012.

Directed all day-to-day operations of 11 Grisanti Casual Italian restaurants generating $18 million in annual sales. · Supervised a staff of 40 managers and 800 employees with staffing, training, and performance evaluation responsibilities. · Improved corporate culture by developing and introducing an educational training program for staff and managers. · Delivered above target performance in areas of building high performance teams and introducing strategic and tactical thinking throughout various channels. · Initiated and introduced business course correction measures resulting in higher revenue and greater people engagement. · Directly responsible for P&L, budgeting, sales forecasting, and vendor selection and relations. · Oversaw menu development and execution, liquor and food cost, and inventory control. · Transformed marketing mindset that drove revenue, reduced churn and improved the overall experience while building outstanding guest loyalty.