Oversee operations of two locationsSignificant increases in total company profit and operational consistencies. Developing peopleMenu strategy and cost outGrassroots MarketingCatering and off site events

Restaurant design including kitchen layout, equipment placement, POS and operational strategy Menu Research, Development, Cost Out and Strategy Vendor relations and on-boarding Training program development and implementationNew store opening coordination and executionDeveloping People while building our brand

Developing peopleOrdering and Receiving Butchering Steaks and SalmonDaily ProductionEnsuring the quality of all food served Scheduling and Labor Management Inventory and Cost Management Vendor relations

*Supported Regional Vice President in all aspects of Back of House Operations including 10 Area Supervisors which represents 92 units. *Supported and Developed 8 Regional Culinary Directors*Promoted 4 Kitchen Mangers to Regional Culinary Directors*Conducted regional visits focused on Standard Operation Procedures and Quality Assurance of all food preparation as well as execution of recipes*Collaborated with Research and Development team with testing new recipes and tastings*Organized effective National Food Meetings for Regional Culinary Directors, Area Supervisors and Regional Vice Presidents *Lead over 30 new store openings including creating new systems for first dual day part opening in the company *Responsible for implementation and execution of every Back of House system or recipe on my area

*Supported the Area Supervisor in all aspects of Back of House Operations of 12 units *Collaborated with Research and Development team as a test area for new menu items, products and procedures. *New Restaurant Opening Coordinator Trainer. Developed 6 Regional Culinary Directors to coordinate openings *Organized and conducted Regional Food Meetings *Member of the 2007 Feeding Freedom trip to Iraq , Kuwait, and Afghanistan*Developed 16 hourly employees to Kitchen Managers. *Organized and Executed off site events and catering*Collaborated with Training Department on videos and training materials

*Opening Kitchen Manager for 2 locations*Responsible for production, orders, inventory control, scheduling and labor control *Responsible hiring and training *Planned sand assisted in off site events and catering