• Directed three concepts from fast casual, counter service, to simi-scratch kitchen upscale dining with sales of $10.5 M, $3.2 M, and $1.1 M annually respectively. • Assisted with multiple new store openings, created systems, training, and operations in an airport environment • Oversaw all P&L lines while developing a plan to reduce wages and food costs specifically and developed initiatives to raise top line sales• Executed daily operations, food safety adherence, training, hiring, scheduling, coaching • Created and executed new menu and calculated plate costs• Created order guides, recipes, and pars using Crunchtime to better execute ordering and product usage• Trained, developed and coached multiple hourly staff to supervisor and salary positions

• Championed operations of a unit with annual sales volume of $4.2M.• Achieved top line year over year sales growth of 23% above pre pandemic levels.• Developed and coached managers to run best in class operations as a certified training restaurant.• Slashed turnover by focusing on training, maximizing productivity and creating an inclusive culture.• Built forecast based on sales volume to ensure proper staffing and food prep to minimize loss.• Managed all lines of P&L to increase profit.

• Executed high volume operations with unit sales of $4.5M annually.• Managed restaurant through department managers to exceed expectations.• Collaborated with management to develop crew and managers to maximize productivity.• Managed food safety, food cost, labor and other controllable lines, to maximize profitability.• Coordinated and promoted the training of 10 managers under my leadership.• Developed certified training restaurant executing all new menu rollouts, new product and procedures as well as training all new hired Managers.

• Directly supervised daily operations of four to ten units at a time• Managed food safety, guest satisfaction daily through staff and shift managers• Trained and developed staff to increase productivity and cross train staff to other concepts• Organized the roll out of new inventory process through cooperative development of digitizing inventory and requisitions for all units and concepts• Managed profit through hands on approach by minimizing overtime, coaching recipes and loss prevention.