•Responsible for the oversight 1 units of which generated over 3.5 million dollars in yearly sales. •Introduced new brand to new 2 new markets.•Increased comp sales by 3-5%, driven by implementation of standard operating procedures focused on quality, service, and cleanliness. •Implemented revenue generating systems in an under-performing restaurants, decreased COGS by 2%. •Taught and implemented manpower planning process using sales trends to improve unit level scheduling. Achieved budgeted labor goals. •Improved EBIDTA by 4% in the year over year

•Responsible for the operation of a $4.5M restaurant. •Processed payroll and maintained confidential documents for a team of 80. •Ensured quality customer service in place with all team members & guests. •Maintained successful P & L statements. •Developed and implemented systematic training programs for new hires. •Responsible for hiring, training, and development for all team members. •Ensured that all team members upheld food standards and practices.

•Kitchen Supervisor, assisting management in all aspects of running the kitchen •In charge of food ordering, personally in charge of handling shipping and receiving•Coaching, training and developing all team members •Ensuring shift readiness, while maintaining food safety and delighting guests •In charge of culinary re-certification workshops in twenty-eight restaurants