Provide assessments and consultations for critical operational situations.• Wrote a “Critical Path” document implementing an online communication tool that facilitates precise direction and timing for new unit openings.• Completed “Brand” audits on several food service operations through assessments and consultation. Worked with ownership/management to detail a plan that was customer focused to improve service, food quality, sales and margins.• Directed a successful multi -unit food truck operations, positioning it to offer license agreement. • Assisted in improving margins and profitability for a casual dining concept through comprehensive observation of operations, and strategic restructure of policies and processes, as well as improving consistency of training and production.• Successfully negotiated release of franchisee from franchisor by consulting with franchisee on options granted under existing contract and proper communication with franchisor.

Lead evaluation and execution of company policies, procedures, and safety practices, as well as sourcing, procuring, and merchandizing company supplies and assets.• Streamlined and enhanced daily completion of freight placement on sales floor by executing necessary departmental personnel changes, organizing procedures for unloading and departmental separation in warehouse, and training team in minimization of steps in handling freight. • Slashed high turnover in receiving / freight department by revamping daily processes and consulting with team leadership, thereby boosting accuracy and efficiency across departments. • Slashed high turnover in receiving / freight department by revamping daily processes and consulting with team leadership of boosting accuracy and efficiency across departments.

Responsible for all facets of rapidly growing restaurant franchise including P&L performance, sales of franchises, operational direction, menus, contract obligations, legal proceedings, manual creation / updating, marketing budgets, site selections, new site opening checklist and customer satisfaction processes.• Generated consistent national marketing messages mirroring individual local marketing efforts by stores by sourcing solid Marketing Consultant combined with creation of national ad franchisee board of directors.• Successfully developed international growth including openings in Kuwait (6 units), Saudi Arabia, and Puerto Rico by performing research on targeted markets, to determine viability of new unit introduction prior to extended visits by Executive Team and paid consultants. • Launched fresh, cooked to order menu items, boosting customer satisfaction, within budget and with minimal disruption of operations by collaborating with architectural firm in upgrades and negotiating with vendors regarding supplies needed. • Garnered community recognition for the franchise by offering services / products / staffing for large fundraising events with partners such as Make A Wish, March of Dimes, Cancer with a Cause, and Zell Miller’s Safe Schools and Safe Streets.

Oversaw the hiring, training, scheduling, supervising and motivating of over 110 employees at this Continental restaurant with 170 seats and a bar. With additional responsibilities included advertising, public relation, merchandising promotions, customer service, purchasing, coordinating entertainment, controlled inventory and cost of goods and quality assurance. Achieved 12% net profit on annual volume of $1.7 million.

Responsible for 10 locations in four states with $30 million dollars in annual volume. Opened 20 new locations. Selected to be the first operational person to develop the new TGIF concept, “Dalts “. Earned company wide honors for menu concepts, new receipts, training, Traveled all regions as a troubleshooter for my expertise controlling low food, bar and labor costs, within a two-year period I advanced from a prep cook to TGIF’s youngest Regional Director.