♣ Part of a management team overseeing restaurant sales exceeding 12 million in FY2016 ♣ Forecasted budgets to theoretical and optimal outputs♣ Extensive knowledge of CrunchTime (CT) Restaurant integration software and HotSchedules scheduling software♣ Routine identification of Las Brisas areas of opportunity, formulating strategic action plans for improvement, as well as analysis of sustained week-over-week period gains.♣ Period and Quarterly data analysis of bottom-line flow through profit margin. Compiled a War Chest Bible of successful techniques that worked well regardless of variable. ♣ Creation and oversight of new profit center; VALET. Added additional sales and revenue to the restaurant’s end-of-period bottom line. Collateral jobs created as a result.♣ Focus on service standards and guest experience

♣ General management duties related to opening and closing restaurant procedures ♣ Creation of new training manual♣ Pre-Opening Manual Creation♣ Opening Restaurant Manual Creation♣ New Manager and employee hiring♣ Implementation of CTUIT and online scheduling ♣ Extensive knowledge in FOH and BOH procedures ♣ Worked with ADP, in-house accountants and Quickbooks.♣ Familiar with multiple POS systems

♣ Oversight of 8 units and management of a unified training program.♣ Creation, implementation, and execution of MIT program.♣ New Menu roll-out training execution seasonally for all 8 units♣ Pre-Opening Manual Creation♣ Opening Restaurant Manual Creation♣ New Manager and employee hiring♣ Director of in-unit training prior to opening♣ Extensive knowledge in FOH and BOH procedures ♣ Worked with Ctuit, ADP, in-house accountants and Quickbooks,♣ Routine on-site review and staff trainings♣ Worked with NewBrand Analytics specific to OpenTable, Yelp, and other social media tracking♣ Extensive knowledge of ChefTec and Ctuit for inventory ♣ Spent 2 years as a guest service manager – Well versed in all areas specific to Guest Service Management

Primary Caregiver for my younger brother severely wounded in combat operations in Operation Enduring Freedom (OEF), Afghanistan.Auxiliary role 12/2011 until his passing Jan 9th, 2014

♣ Team approach to service. Excellent guest service skills♣ Acquired knowledge of organic, local, and sustainable food as well as conventional cooking techniques. ♣ Extensive wine knowledge under the direction of Master Sommelier George Miliotes.