Quickly embraced responsibility to transform and improve multiple foodservice operations and premium club room dining experience for client and guests. Created new menus for twenty-five events that were on trend, more appealing and more profitable. Alumni patrons reported to client: “the best Agganis Clubroom experience we have had attending here in our seventeen years” Also expanded influence and leadership expertise into multiple concessions operations instituting multilingual safety and production plans. Effectively recruited full-time employees to transition away from costly temporary labor. Instituted staff development efforts which have resulted in near zero turnover. Developing close communication with client to exceed their objectives. Developed and executed solid work plan to exceed company set benchmarks for cost of sales efficiency and profit.

Revitalized and established newly acquired private club enterprise and built thriving restaurant/banquet business. Recruited and hired leaders who share same vision for excellence, dignity and respect. Built team of successful managers who operate each unit with integrity and P&L proven results. Developed relationships with key vendors and local suppliers / farms to acquire products in demand. Created and implemented effective marketing strategy / plan that appeals to three diverse demographics. Sales have doubled, costs are well within targets, and profits are growing at an increasing rate. Our success in food and beverage is synergizing other key business units and unifying company marketing effectiveness across previous barriers. Results are turnaround P/L net profits from loss to positive 14%. Sales growth on track at $2.75m. Current successful model developed is now allowing for expansion into two new profit centers.

Desiring to have a larger positive impact, accepted challenge of transitioning failing bar and grill into a more appealing and profitable upscale venture. Immediately bolstered 7 day per week operating schedule and retained employees by securing federal payroll grant. Re-engineered new menu for effective sales and profitability. Provided comprehensive Food and Beverage improvements by transforming workplace culture into an atmosphere of dignity and respect. Recruited staff of like-minded vision and work ethic. Invested intentional effort in each functional area to demonstrate new standards and expectations. Engaged with guests constantly to learn of their needs. Installed up to date POS, payroll and payment processing solutions. Effectively managed renovation and installation of new upstairs dining room and bar. Re-invigorated banquet sales and catering facility. Results are turnaround P/L net profits of minus 15% to positive 4% in six months time. Sales growth on track at $2.2m.

Accomplished and Implemented new vision for Excellence, Urgency, and Positive Growth.Implemented key systems for controlling costs. Launched standard operating procedures with high degree of associate engagement.Launched innovative new features to include local New York State farm Cheeses and Produce.Enhanced morale and culture in the department through Culinary Instruction, Teamwork and Mentorship.Increased Restaurant Sales revenue 30% during off seasonImproved Health Inspection Score to 99%.Annual Revenue $2.5m

Developed 10 week Curriculum for Culinary Arts Internship Program. Trained and Assisted Culinary Students in all aspects of high quantity food production. Created automated inventory and purchasing system to reduce operating costs. Delivered up to date ServSafe Food Safety, New York State and federal HACCP compliance procedures. Introduced and prepared creative locally sourced house made Pastry menu, including standard recipes and profitability analysis. Consulted with Management to accommodate guests with special dietary needs.

Successfully consulted to help customers succeed. Built strong relationships and consistently implemented profitable solutions; Launched Omnichannel Marketing, eCommerce training, performed culinary demonstrations, menu analysis, menu engineering, profit and loss review, culinary arts training, food safety training, waitstaff sales training. Collaborated with other departments by delivering new associate training, eCommerce training, product training, and strategic category initiatives. Grew business relationships and exceeded new account growth goals. Expanded sales territory to $2.4 mil.

Designed state of the art culinary demonstration center as a mission based entrepreneurial venture for nationally acclaimed food redistribution company, America's Second Harvest. Implemented, marketed, delivered workable solution of profitable and entertaining cooking demonstrations. Implemented performance management system of accurate evaluation and reports. Secured national television promotion and events. Created and developed 300 seat banquet facility and catering revenue to establish business for regional Fortune 500 clientele.

Created culinary arts, job training and community kitchen program for troubled youth. Facilitated needed bridges to help students transition from school to work. Developed comprehensive curriculum for a 10 week, 50 lesson course. Implemented continuous evaluation, measurement and reports. Redesigned and coordinated construction of a full-scale commercial teaching kitchen. Implemented an innovative instructional and efficient workflow kitchen design which resulted in a $50,000 reduction in costs. Developed solicitation strategies and secured corporate funding partners. Authored and collected $63,500 in grants and awards for the program in one year.

New culinary arts program in need of curriculum design for inaugural course offerings. Assessed demographic of enrolled students, developed course syllabi and laboratory class modules. Successfully taught credit classes in Food production, Catering and Tableservice. Program enrollment increased and is still active.

Revitalized and expanded comprehensive kitchen operations to increase sales and reduce costs. Introduced market inspired global cuisine, researched, planned and implemented new menu which resulted in a $2000 per week increase in sales. Designed and implemented effective training system and procedures to reduce costs. Trained and supervised sous chef and line chefs in all aspects of high quality, quantity, and specialty food production.