This consult was built as a process to re-engineer operations to deliver greater return on the owners investments. I organized a plan with contractors for better restaurant layout to fit more seats in the restaurant to increase revenue. I created dishes and helped interview a new chef. I also created an alcohol display and initiated new alcohol purveyor relationships.

I started as restaurant manager and moved up to Senior II Manager. I worked in BI Dashboard and budgeting for departments in retail, bakery, and bar within each restaurant. I trained team members in updates to KMS system for employees in the dining room and kitchen. I also trained servers in POSI software changes from Micros to DASH. I managed budgets for restaurants with $15 million to $25 million in annual revenue. I helped work new contracts for vendors trash and line. I led teams of 20-30 per workgroup over 3 years in 3 restaurants.I received national recognition in department efficiency in the bakery and bar. I administered employee reviews, raises, and performance counseling for approximately 100 employees. I also led in new menu rollouts and food safety initiatives