"Prospect and engage 18-24 ongoing clients with weekly operational volume of $7K-$20K. Conduct analysis to provide guidance in structure, policy, procedure, and efficiency. Analyzing data to ensure accuracy and revenue goals. Deliver and support determinations, providing a roadmap to implement within their organization to achieve revenue goals. Offer trainings of proper implementation, evaluation, and monitoring data to achieve financial objectives as well as HR Compliance, Serv-Safe, Food Safety, and Management/Specialty trainings.■ Achieved 12-22% savings for customer by identifying and implementing cost control and inventory reducing systems. increase of EBITAR 7% bottom line, 18% bottom line improvements.■ Received accolades for pace and attention to legacy systems in the development of custom in house training systems utilizing LMS software. Within 3 mos. achieved efficiency gains and reduced turn over in 19 locations.■ Identified new revenue stream for restaurant with fundraising and team sponsorship. Grew volume with new demographic and installed website functionality to automate and promote with low effort.■ Created key opportunity for brand growth and redevelopment within client market. Generated budget-friendly strategy and toolbox including custom graphics, website, mobile app, and menu.

*Directed all aspects of The MWABB Foundation including local and national programs, holiday workshops, guest teachers, social events, online resources, and leadership training, with an emphasis on diversity, inclusiveness, passibility, and repairing the reprinting the world from the inside out. *Recruited and Manage active Board of Directors*Prepared and Managed Annual Budget, including creating a reserve Fund

Served entire domestic market, managing 75-100 new store openings at any time. Acted as a liaisonbetween senior level leadership, training department, training teams, vendors, third parties, franchise, and licensees; coordinating and prioritizing all key NRO (new restaurant openings) milestones, including coordinating on site training teams. Maintained expert knowledge of all company policies, procedures, and best practices; leads other restaurant employees by setting the standard.- Ensured delivery on key metrics and milestones. Recognized for achieving milestonesconsistently ahead schedule.- Managed entire 12-18 wk opening process with franchisor or licensed entity.-Provided on site leadership to 25-50 employees with execution brand standards and trainingsystems during new restaurant openings. Brought in training teams.-Redesigned onsite training in partnership with training department to performed fully remotelyallowing training to continue at 70+ stores.-Received accolades for training and leadership from training managers- comprehensive, conciseand had ability to make people productive quickly.- Coordinate all active License and Franchise training schedules, with corporate trainers scheduledtravel arrangements ensuring all active NROs had accurate training coverage.

I oversaw the operations in my market that had average sales of approximately 12 million a week. I was responsible for overseeing store management, and training at a group of retail stores under my supervision. My responsibilities were to perform regular store visits to ensure that managers are carrying out the company’s directives and meeting sales goals by reviewing P&L statements. When a location was having trouble, I work with the managers and sales associates to develop new goals and tactics to improve store performance. I also work closely with corporate human resources to hire new managers and train them to understand the company’s policies and goals related to sales, brand management, and knowledge of products stocked in the store.

Accountable for managing profitability with annual sales exceeding $3 Million while simultaneously increasing brand recognition through efficient operations, Achieved 3% sales growth to budget annually, Consistently maintained best in company cost of goods to budgeted goals. Increased hourly employee efficiency and reduced labor costs by 2%, while maintaining quality. Managed controllable costs to ensure adherence to budget guidelines and expectationsAccomplished Human Resource objectives by recruiting, selecting, orienting, coaching, and disciplining subordinates. Facilitated vender relationships for purchasing and cost control capitalizing on the economy of scale. Analyzed sales statistics to properly forecast, schedule and control labor costs.