Focus on helping small to medium-sized businesses drive top-line sales through various forms of digital media and creative marketing solutions while also implementing programs designed to lower operating costs and flow cash to the bottom line.

Oversee operations for the Napa flagship store including retail, prepared foods, wine, espresso bar, catering operations, and commercial commissary before transferring to the Georgetown location.

M.H. Alshaya Co. is an international retail franchise company working in fashion and footwear, health and beauty, food, optics, pharmacy, home furnishings and leisure & entertainment sectors throughout the Middle East, North Africa, Russia, Turkey and Europe.Director of Operations, Middle East – Texas Roadhouse Brand•Responsible for management of the Texas Roadhouse brand throughout Kuwait, United Arab Emirates and the Kingdom of Saudi Arabia overseeing 1100 individuals and 9 stores.•Operational and full P&L responsibility of $85 million annually.•Leading a development pipeline of 6 new stores opening in all three existing markets plus four new countries, Qatar, Bahrain, Lebanon and Egypt, before the end of 2017.•Liaison with Texas Roadhouse corporate in Louisville, KY to ensure compliance on all procedural and recipe guidelines.•Provide further support with regards to hiring and compliance with Human Resource laws by country, coordinating with the Purchasing Department to build relationships with third party logistics companies for sourcing protein and warehouse contracts by country, and ensure, with the help of the Quality Assurance team, that all stores follow local health department guidelines with regards to sanitation, shelf life and food handling procedures.•Coordinate local store marketing efforts between the host brad directive and Alshaya corporate guidelines.

Consulting for the owner of an independent retail Wine and Beer shop in Las Colinas. • Oversee $140,000+ inventory of boutique wines and craft beers• Work with distributors and make all wine purchasing decisions• Conduct onsite tastings and teach wine education seminars• Assist customers with purchase selections and special ordersSubmitted a proposal to the city for a “By the Glass” license that was accepted.• Developing a plan to convert the back half of the store into a wine and beer tasting bar• Developing a menu of small bites to accompany 6-8 craft beers on tap and 15-18 wines by the glass• Working with the owner to carve out space for a small kitchen, second restroom, a bar and 4-6 tables in the back of the existing location• Will oversee construction, permitting and launch of the new on-premise space

Piloted initial concept wine bar and retail store as General Manager at Dulles Airport and assisted organizational leadership in growing the concept to 29 locations, including off-site restaurants, as Director of Operations. Worked directly with CEO to establish company mission statement and core values. Analyzed daily, weekly, and monthly sales trends to provide feedback to store teams regarding labor, inventory, and product mix. Worked in partnership with finance team and store management to reconcile end of month inventory and finalize P&L statements. Oversaw hiring, training, HR and strategic personnel planning. Negotiated POS pricing, coordinated installation and training for all new units, and oversaw maintenance. Managed the new store opening process and related promotions.

E-mail marketing program service provider for corporate and franchise restaurantsFacilitated training at the operations level to establish procedures for successful in-store list building. Developed custom training materials for clients to reflect corporate culture. Provided continual support to clients via calls, e-mail, and visits to restaurants and corporate offices in restaurant markets throughout the country. • Notable clientele established single store databases in excess of 10,000 valid e-mail addresses, such as Maggiano’s, Johnny Carino’s, Gordon Biersch, Texas Roadhouse, and Shula’s Steakhouse

New Orleans-based casual full-service dining concept with ~20 corporate units and several franchiseesStarted as a Training Consultant in New Orleans for 5 months, prior to accepting RM position. Managed staff of 300+, six General Managers and two corporate Chefs across six units with $18 to $20M in annual sales.•Reduced COS at the bar by 7%, food cost by 5% and labor cost by 4%

An upscale casual dining concept by Cameron Mitchell RestaurantsAssisted chefs with creation of made-from-scratch menu and daily specials. Designed wine list of approximately 90 wines consisting of Italian and California selections.• Built new unit as part of corporate concept expansion into new market to $100K+ in weekly sales • Drove dinner check average above $35 and lunch average in $15 to $20 range

On-premise brewery and casual steakhouse-style restaurant with 85 units Managed daily operations including hiring, training, ordering, inventory, and monitoring sanitation standards for $4 M store. Supervised management team, brew master, and staff of 60. • Increased sales of Polaris unit 20% before moving to Easton location, which then became the top-producing Columbus unit

A casual dining seafood restaurant concept with 50 units Oversaw 7 stores with over $20 M in sales, supervised new management hires, operated training location, and managed certified test unit responsible for testing new products, recipes and procedures for menus and quality.• Opened first Columbus location during company’s primary expansion effort to Midwest market 1999• Successfully launched two units in six months and assisted in opening 18 locations over two years• Designed and implemented company training program for all team trainers and mangers-in-training