-Collaborate with General Managers on expense tracking for accurate financial projections.-Complete oversight of all culinary operations for the Zakarian restaurant brand. This includesrestaurants, media, marketing, social media, events, and product development for retail.-Ensure that the restaurant culinary programs are following strict controls to ensure highattention in areas of technique, portion control, presentation, food costs control, andhospitality.-Work with on site catering teams to make recommendations to private events menusappropriate to each property.-Work with the restaurant’s executive chefs to improve and develop new standardized SOP’sensuring that these standards are being met on a day to day basis.-Standardized recipe and production standards-Conduct weekly culinary calls with each property; provide up to date menus and report relevantissues to the corporate team.-Conduct on going R&D and oversee menu developments for all restaurant’s culinary programs.-Full ownership of the entire culinary scope for all new restaurant concepts. This includesoversight of all related budgets (pre opening, kitchen schedule/materials, labor, COG’s, andrevenue projections).-Provide on site development during openings, both in pre opening and during the openingstage. Additionally, be available to provide regular follow ups on site at each property. This willvary from weekly to monthly or more, depending on each property.-Regularly providing accurate communication with a solutions based focus to the corporateteam.-Interview and training of all executive chefs.

Oversaw all BOH operations for Scarpetta NYC.Opened and oversaw all BOH operations for Scarpetta Beach as well as all BOH operations for Gurney's Resort in Montauk, NY.Opened and oversaw all BOH operations for Scarpetta Philadelphia.

● Oversaw daily kitchen operations, managing a staff of 35 employees. Dining outlets included the dining room, lobby, mezzanine, in-room dining of The Chatwal Hotel and 2 private dining rooms.● Executed the opening of “Ocean Blue”, a Geoffrey Zakarian seafood concept restaurant on Norwegian Cruise Lines.