Led a telecommunications company specializing in deploying and maintaining fiber optic infrastructure and creating andmaintaining high-speed communication networks for diverse applications (e.g., FTTx, GPoN, MetroE networks, cellular backhaul networks, and data centers).Led critical operational functions.Financial Planning, Profitability, and Record Management.: Managed and executed financial operations,P&L management, payroll, asset acquisition and management, inventories, accounts payable andreceivables, and all subcontractor invoicing and payments. Managed assets totaling $11 million and handled all aspects of equipment and fleet, including 25 splicing units and a comprehensive vehicle and tool inventory, ensuring seamless operations and project efficiency.Regulatory Compliance: Ensured adherence to legal regulations such as OSHA, DOT, permits, licenses,and bonds to guarantee compliance with industry standards.Human Resources: Managed all aspects of human resources for a team of 30 employees, including hiring, training, and ongoing personnel management.Continuous Professional Development: Stayed up to date on the most recent technologies in the industry to reduce time and increase efficiency.Adaptability to Industry Shifts: Successfully navigated the shift to turnkey solutions, ensuring seamlessintegration and operational efficiency.

Managed and stayed on during The Grillroom Chophouse & Wine Bar and Townhouse Restaurant's transition to new ownership at Concepts America. As the Director of Operations for multiple locations, I led operations, focusing on optimizing revenue and profit potential while adhering to service standards.• In addition to managing day-to-day operations, I developed and executed training programs to enhancemanagement skills in the front and back of the house. • Oversaw human resources duties, including recruiting and training FOH and BOH management, ensuring acohesive and efficient workforce.• Handled all accounting responsibilities. I managed payroll, accounts receivable, and accounts payable, maintainingaccurate financial records.• I directed purchasing activities to ensure efficient inventory management and cost control, contributing to overallprofitability.• With a commitment to excellence, I continuously improved food, beverage, and service offerings to enhance patronsatisfaction and drive business success.

• Over see daily operations of five locations: Prime Bar, Townhouse, Park Taverns, & Grillroom Chop House • First contact for all operating issues for all locations• Developed management teams for 5 locations consisting: 5 General Managers, 8 floor managers, 5 chefs• Devised new training program for management and hourly team members• Oversaw operations to ensure maximized revenue and profit potential while minimizing costs• Created specialty cocktail, beer and food menu programming, working with National accounts to build and maintain beverage support• Managed and processed payroll for all 6 locations• Partnered with marketing and creative team on promotions and marketing plans for restaurant group• Managed and executed the repair and maintenance for all locations• Managed and maintained P.O.S. systems• Analyzed P&L statements, weekly sales and labor• Maintained patron satisfaction by monitoring, evaluating and auditing food, beverage and service offerings and initiating improvements where necessary• Upheld safe, secure and healthy facility environments by establishing, following and enforcing sanitation standard and procedures, complying with health and legal regulations

VIPER ALLEY – An innovative concert venue and private event space of 16,000 square feet, with a 700 person capacity, equipped for live entertainment, boutique bowling with a scratch kitchen. Opening operations of new venue, including but not limited to: all furniture, fixtures & equipment orders; liquor, beer, dry goods, small wares and advertising purchases; implemented critical path timeline for opening.Responsible for all FOH training, including managementProgramed, managed and maintained P.O.S. systemResponsible for weekly liquor, beer, wine and food inventory and orderingWork directly with Sales Team – scheduling staff, creating food menus, communication with clientsWorked with talent buyers to book live music for weekly programming, purchasing and marketing strategiesBooked live entertainment for weekly programming, including but not limited to: travel itineraries, accommodations, contracts and paymentAnalyzed P&L statements, weekly sales, labor and forecasting Managed accounts payable and bi-weekly payroll