Setting revenue and business objectives in accordance with business and leadership goals and timetables.Driving increased business revenue, identifying, and developing new opportunities, expanding, and developing the company and partner brands. Identifies internal opportunities for revenue growth through improving operational efficiencies, new partner integration or improving sale process.Development and implementation of additional and expanded services including digital optimization and experiential marketing options.Grow and enhance relationships with customers, partners, and vendors to create additional services opportunities both internally and externally.Elevate business reputation and profile through community involvement, speaking engagements and leadership coaching.

Planned and executed branded events to enhance client marketing strategies. Designed and managed multiple events across multiple states.Developed profitable event plan to improve client brand and revenue models. Planned sponsor strategy for client events to maximize event exposure and financial performance.Designed and implemented Paid Search and website optimization strategy on behalf of clients.Designed budgetary, financial and operations measurement metrics and analytics platforms.Write and maintained and multiple monthly blogs and subscription newsletters. Maintained delivery rate of 97% and quarterly increase in readership for 2+ years.

Manage all aspects of multi-million dollar hospitality department including; stadium concessions, premium and private events, by-design and one off large scale events and off-site catering.Reporting on all operations to the General Manager of Hospitality. Ensure budgetary and financial goals are met while maintaining the highest standard of guest experience. Also, we with multiple partner brands to ensure their products are well-represented and financial goals are met as they pertain to various partnership agreements.Hire, train and develop 7-10 direct reports and manager match day staff of 300+. Ensure associates are meeting company goals as well as personal development goals to further their training and experience as leaders in our industry.Assist in the development of new event and promotional ideas designed to advance the Sporting brand, provide unique experiences for our guests and generate additional revenue for the business.

General Manager for 4 concepts at Kansas City Power and Light District; No Other Pub by Sporting KC, The Gallery Event Space, The Kill Devil Club, KC Live! Catering.Responsible for Management Training in districts in 4 for cities. Training an average of 5-10 Managers, General Managers and District Managers on annual basisHelped design and implement marketing programing for Sport Bar concept with locations in KC, Detroit, Louisville, and St. Louis.Member of Traveling Manager Team responsible for opening new concepts and territories including, Casino Betting & Gaming, F&B, Sports Book Concepts.Responsible for all operations of venues totaling $8 million in annual sales and events totaling over $6 million annually.Responsible for re-opening each venue post Covid 19- shutdown and repositioning each brand to maximize resources to improve guest experience and safety and maintain engagement of leadership team while functioning off-site and working from home.

Responsible for all operations in the 20,000 square foot interactive sports bar, gaming parlor and events space. Responsible for building of period and annual financial projections and budgets as well as ensuring that venue operations within those budgets.Manages the oversight and development of 8 member management team as well as 40+ hourly staff. Helps to set and achieve both professional and personal staff and team goals that maximize the potential of the both the staff and the venue.Design and coordinate sales and marketing efforts to build company profile and awareness while forging lasting relationships with community and partner to ensure sustainable business growth.Manage relationships of all company partners and vendors to ensure smooth operations and clear communications inside and outside of the daily operations of the venue.

Responsible for implementing and executing all operations at The Flying Saucer in Kansas City. Responsible for the development of both our management team as well as our entire service staff with the goals of maintaining the highest level of service in our industry. With stated goal of developing all members of management into potential General Manager and supporting Front and Back of House teams in their individual personal goals.Setting and achieving sales and growth goals while monitoring and maintaining a balanced cost structure without sacrificing our standard of service. To build the Flying Saucer's reputation in the Kansas City area through the use of inventive marketing techniques, a constantly changing food and beer selection and planned creative events.Responsible for developing 30, 60, 90 day and annual calendars and budgets and to track cost and expenditures through a detailed understanding of weekly, period and annual income statements. Required to monitor and ensure the maximised effect of dollars spent while maintaining the greatest selection of offerings to our customers.

Responsible for front and back of house activities on a daily basis.Develop community based marketing program designed to increase top line sales. Increase company presence in the Kansas City area through development and execution of in-store and off site events such as tastings, food/beer pairings and caterings.Develop new standards and training programs for Back of House employees. Build and implement new products throughout the store in accordance with Flying Saucer brand. Reports directly to General Manager and Food and Beverage Director.

Manage staff of 30+, Cash handling and conducted day-to-day restaurant operations. Handled Back of House Scheduling and managed weekly bar and kitchen inventory in excess $30,000. Oversaw consistent decreases in Back of House product cost to lowest levels in store history, while raising hourly productivity of Back of House employees. Worked with management team in internal/external marketing operations including daily maintenance of online calendars and online profiles of the store. Also, worked with planning and execution of customer relations events such as coursed dinners, annual festivals, fundraisers and community involvement activities.

Handled Day-to-Day operations of the restaurant. Handled inventory and costs associated with front of house and bar activities. Designed seasonal bar menus and worked with the Executive Chef to develop course dinners, banquets and food/drink pairings.Developed marketing efforts for Mariscos. Designed programs to target different areas and demographics as well as encourage large group reservations. Showed several percentage increase over a three month period.Designed and maintained customer database which allowed the restaurant to track repeat customers preferences for food and drinks to allow for improved service for return guests.

Responsible for cash and staff management on a nightly basis Coordinate activities and transportation of piano playersDevelop and implement promotions and marketing activities on campus and in local community

Managed on-premise promotions for roughly 35 different liquors, wines and beers under the distributors portfolio in the territory of Lawrence, Topeka, Wichita and Kansas City KS and MO.Coordinated scheduling for staff of roughly 35 independent contractors for 20-60 events per month.Compiled billing information from approximately 10-15 purveyors and managed employee payroll on a monthly basis.Responsible for developing new business and coordination of new clients and an on-going basis.

Managed nightly staff of 38 and total staff of 100. Handled operational issues during shift such as cash management, crowd control and third party controlled events. Responsible for promotions, events, publicity and advertisingIncreased sales on Wednesday nights by 50% over a six-month period.

Marketed and promoted the travel guide, “Game Day Guide; Towns of the Big 12.”Developed and coordinated a 7-city book tour including radio and TV interviews, press releases and distribution of the book