The Dirty Rabbit Group operates 3 Night Clubs, and 6 restaurant concepts with $32MM in annual sales.Directed and managed operations across Miami and New York (Astoria) with a team of 30 corporate employees and over 280 field employees.• Transformed company from mom-and-pop management style to corporate-style organization through reorganization, implementing control systems for improved inventory control and timely reporting, resulting in improved functionality of all departments and a leaner, more productive company.

Played integral role as strategic leader for providing direction and oversaw the success of multiple departments, while also providing leadership to the Franchise community to enhance operations, brand awareness, and overall profitability. Spearheaded development efforts in the greater Orlando area, reporting directly to ownership. • Ensured successful business growth by achieving yearly sales exceeding $20MM

Led development and implementation of a project, reporting directly to the Board of Directors/Partners. Spearheaded development of concept, design, company name, brand positioning, architectural design, SOPs, menu development, pricing, site selection, culture development & implementation, training, and supply chain. Streamlined overall business operation by overseeing all departments including HR, Marketing, Finance, Operations, Food & Beverages, and Supply Chain. • Supported sound business decision-making by managing financial reports, budget forecasts, and marketing strategies including Social Media, Web/App development, Loyalty program implementation, CRM, and Community management.

Accomplished oversight of all operations and food & beverage in 7 theaters and construction of 2 additional locations with over $40MM annual sales, reporting to CEO and Board of Directors. Spearheaded the operations of bars, full-service restaurants, VIP in-theater dining, and concessions, with responsibilities including supply chain management, cost control, inventory management, vendor negotiations, benchmarking, menu development, promotions, training, guest experience, SOPs for BOH/FOH, and policy enforcement. Successfully negotiated a national MDA with Sysco Foods and implemented a Buyers Group Alliance for rebates and deviations from current purchases. ®. Collaborated with app developers for pre-order F&B sales throughout mobile app purchase process and movie experience. Designed kitchen and bar layouts for 4 new properties. Standardized bar promotions and created seasonal drinks, Happy Hours menu, and national staff incentive programs.• Revamped menus for bars, restaurants, and in-theater dining, improved digital menu boards, and kitchen display image and presentation.• Increased revenue by $4MM through admission spend per head, while maintaining F&B costs at around 27% (all included) and payroll costs at 20% for employees & management.• Ensured adherence to sanitation and HACCP compliance standards, reviewed financial statements, and designed BOH operational standards, equipment, small-ware, and dinnerware selection.• Introduced COMPEAT as the BOH system for inventory management & purchasing and standardized F&B recipes in the system. Implemented onboarding & training system through People-Matter

FLed the launch and management of a startup restaurant, overseeing all areas of management and development and reporting directly to the Board of Directors. Grew the business to five locations and one food truck.• Managed all aspects of budgeting, administration, benchmarking, supply chain logistics, menu development, branding including naming and logo design, architectural and imaging design, website development, marketing, public relations, implementation of SOPs, construction, staffing, recruitment, and training