 Marketing workflow project management, organization (Smartsheets). Manage cross-functional team to create, develop, programs for FoodLab and Craveable Concepts. Annual and monthly marketing programming schedule development and execution. Create content for the café marketing blueprint, finalize team development, deliverables. Manage “The Pulse” website marketing materials.

Supporting project management and unit operations in the Midwest region.  Regional project and construction management, supported café unit operations. Focus on standards, IT projects, café renovation, CPI, client retention and team based management. Onsite Executive Chef for client events, training, concept startup and café opening projects.

The ROS is responsible for all stages of the opening process from proposal development through 4 weeks post opening review.  Coordinated, managed the overall opening Startup project timeline and budget for new units. Client and team process development. Specializing in back of house, front of house operations, safety and standards. Utilized SmartSheets project management tools; team accountability, task status tracking, barrier removal, CPI. Collaborated with directors of Finance, Procurement, Marketing, Human Resources, Sales, Culinary and Operations.

 Training, operations, team development and project support for 46 regional units in 12 Midwest states.  Maintained quality standards, created seasonal menu concepts, supported new unit openings, safety and HACCP. Project lead for 6 Google Data Center Startups in Iowa, Texas, Oklahoma, and South Carolina.

 Managed 25 full time employees and 3 salaried managers in a high volume multi-unit commissary kitchen location. Consistently controlled food and labor costs below budget while increasing quality and guest satisfaction.  Regional training support for Illinois, Missouri, Texas, Colorado, Oklahoma, and Iowa unit locations.

 Purchasing, cost control, culinary training and development.  Created new Cafe menus utilizing fresh organic ingredients and from scratch cooking methods.  All areas of kitchen management, on and off property catering. Commissary Kitchen, supporting Google, TD Ameritrade and Gavilon

 Daily management, production of performance dinners and simultaneous upscale catering events up to 1200 guests. Created new concept menus utilizing local vendors, fresh organic ingredients and from scratch cooking methods.  Collaborated with clients to design, build a 1.3M kitchen facility; increase productivity, service flow and profit margin.