Bond 45 is a thriving multi-million dollar restaurant operation in the heart of Times Square with 260 seats. My responsibilities include:• Managing all Front-of-House operations.• Payroll, forecasting & budgets, operating equipment, Health Dept preparation and management, cash management and also the beverage program. • Forecast staffing and manage carrying inventories with Avero and Time Pro. • Maintain a FOH labor costs and keep a lean liquor inventory control.• Present operating P&L’s weekly to the Fireman Group executive team and built incentive programs to maximize staff effectiveness.

This Sheldon Fireman restaurant established 1989 and designed by Milton Glazer has been a favorite to locals, frequented by stars and is ranked as one of the top 5 power lunches in the city.• Responsible for all for front house operations, including payroll, operating expenditure and also the beverage program. • Reported weekly Fireman Group executive team at corporate office.• Presented P&L, payroll costs and carrying inventory. • Maintained an 18% liquor cost and managed a liquor inventory of $45K• Worked closely with sales and marketing teams in cultivating relationships with local hotels and theaters. • Set up incentive programs to build dinner business which accounted for nearly 10% of our dinner business.

This Scottish themed Restaurant with 120 dining seats and extensive bar space in the heart of Times Square. It prides itself in its 250 single malt scotches and 120 bottles beers to choose from. • Reported directly to the owners once a week on all P&L activities for this $4.5 million operation (up from $2.8 million in 04') • Maintained a beverage cost of 22% and food cost of 25%.• Managed and operated by with an assistant manager and bar manager. Oversaw all operational activities to included private parties and events.• Started a “Scotch Club” for repeat customers, including scotch tastings, flytes and private member events.• Introduced a ‘wine dinner’ after 8pm which increased our post theater dinner sales by 30%. • Trained restaurant staff in some suggestive selling with pairings of scotch with food.• Managed and maintained the scotch menu of 250 single malt characters.

• General Manager for ‘Ulysses’ Pub - a $6.5 million operation which quickly became the draw of Wall Street.• Worked with the owners on the opening of multi-million dollar high volume Wall Street restaurant and bar with sprawling out door café on ‘Stone Street’ where we catered to the masses of Wall Street.• It was clear that our operating systems and equipment had to be changed and modified to cope with our new found success.