In July 2021, I met up with my very good friend Jamie. We discussed our struggles with work and providing income for our families. We ultimately decided that with her almost 30 years in retail (everything from basics to upper level management and district/regional management) and my 25+ years in restaurants (everything from prep to upper level management), why don't we establish a business that provides services to restaurants and retail businesses struggling. Therefore, we began our trek with a major focus on the restaurant industry. We get together with owners and CEO's of restaurants and restaurant chains to determine their struggles, help them solve issues (from cleanliness, to bottom lines, PnL's, overhead and budgeting to leadership, FOH engagement, BOH engagement and notoriety, training programs, and in-house sidework/communications. We do it all from A-Z. It is essentially our business to know your business. Now we obviously want to make money like anyone else otherwise it would be impossible to have a livelihood without it. However, like with any company, we strive to make sure our clients always receive what they pay for - quality direction and instruction - and that you also gain a return on your investment from our services...for years to come! We hope you will reach out with any questions and if you would, please check out our website at www.thepowerthree.net and our FB page: www.facebook.com/thepowerthree. We look forward to hearing and working with you!

My current position involves assisting with the daily duties of sales, controlling front of house operations, performing inventory to ensure food in-stock, creating specials and incentive programs to increase brand awareness and drive business to our location; monitoring daily/weekly sales numbers, controlling food costs and budget by scheduling proper labor during peak hours, monitoring labor costs, and studying PNL to determine where we can make adjustments to benefit the final numbers.

Managing several departments, including lawn and garden, sporting goods, automotive, Tire Lube and Express, stationery, fabrics, crafts, dry grocery, produce, including the fresh areas (deli, bakery, and meat). I managed 55+ associates while monitoring sales in each department, merchandising, and utilizing opportunities that catered to the local community to ensure that each and every situation provided an opportunity to constantly grow and increase sales. Other than the first four months being with the company, there wasn't an area that I was in that didn't experience continued sales growth and in some cases, improving sales and matching output as far back as five years. I also had the highest amount of associates promoted under me, as I instituted a plan to help grow and develop current associates for higher positions, which was a main focus of mine. It gave the associates a higher level of initiative, they worked harder, and had more to prove in order to reach the next level of promotional development.

I began as a server and became a bartender. I ultimately moved on from those opportunities to a management position in which I ran the night shift in a location where we consistently produced between $90,000-$100,000 a week in sales. As a manager, I enlisted several different varieties of business promotions such as bringing in live bands (as requested by the regulars), running specials (such as inviting local breweries to run taste-testings and offering those brews as monthly specials on tap), and bringing in outside alcohol specialists to help to keep the staff educated to upsell checks.