Over 30 years of management experience, primarily in the corporate sector and in the restaurant industry. Worked in Manhattan as a textile executive managing a local and national sales force. Under my leadership, sales increased from $750,000 annually to $6,000,00 annually. My areas of responsibility also included marketing, hiring and training. 11 years ago I made a career change and I entered the restaurant world, starting from the bottom and working my way up to managerial positions. Restaurants are complex and intricate entities with a lot of moving parts and the nature of the business evokes emotions and passions and being able to put it all together and make it work is extremely rewarding. Selling, managing, organizing, marketing...it takes planning and executing, but it also takes psychological understanding and an ability to manage a host of different personalities while bringing them together as a team. I enjoy the public relations aspect of this business: being the face of a restaurant, acknowledging and working the guest, making them feel welcome and important and valued. This is relationship selling, and this it what I love and what I excel at. I'm looking forward to what the future will bring and I'm excited about new opportunities that will come my way.