When the ownership group reached out to me they had no direction or plan for the concept in regards to food or beverage. I came on with the sole intention of integrating fun & functional items that would be well received in the hotel as well as through the local community. After we tested the food and cocktail menus, I was asked to stay on with the concept to control day to day operations.My daily responsibilities consisted of but were not limited to p&l breakdown, ordering, hiring, training, marketing, as well as assisting with the overseeing of final construction of the establishment.

The only rock bar in the DFW featuring national rock acts with leading industry DJ's opened in March of 2012 and still operates today. My vision for a rock nightclub built from the ground up and catered to a variety of backgrounds evolved into a multicultural destination spot in the six months that I owned and operated it. As owner/operator I was over all daily operations, ordering, scheduling and booking and budgeting of all entertainment. It was also my responsibility to oversee the marketing and branding of the business.I sold my interests in Empire so I could focus on my consulting projects.

In charge of daily operations & culinary development of a new neighborhood tavern concept in the DFW. I was brought into OT to create the concept and operate it. We took over a small sports bar that had closed in 2010 with weekly sales of $5k. The focus was to create a better experience in the location through a better menu, better service and a true neighborhood feel for the famous Greenville Avenue location that was once owned by Jack Ruby. The result is a sports bar that is doing over $20k weekly and has a thriving neighborhood clientele.

Responsible for all operations in the kitchen including, but not limited to: kitchen cleanliness, line operations, menu R & D, special events/off-sight caterings, new store openings, accounting duties (coding bills, paying bills etc.), employee recruitment/training, sales/marketing activities, set up terms with all food vendors, implementation of food and wine list, created materials for FOH/BOH training program, and tracking forms, etc.

Responsible for all operations in the restaurant including, but not limited to: Operations of hot, sushi & pastry kitchens, P & L/profitability of a 3M operation, all accounting duties (coding bills, paying bills/taxes, etc.), employee recruitment/training, sales/marketing activities, set up terms with all vendors, implementation of food and wine list, created materials for FOH/BOH training program, including manuals, tests and tracking forms, etc.

Responsible for all operations in the restaurant including, but not limited to: Operations of hot, sushi & pastry kitchens, P & L/profitability of an operation driving $5M in annual sales, all accounting duties (coding bills, paying bills/taxes, etc.), employee recruitment/training, sales/marketing activities, set up terms with all vendors, implementation of food and wine list, created materials for FOH/BOH training program, including manuals, tests and tracking forms, etc.

Responsible for all operations in the restaurant including, but not limited to: P & L Statements, budgeting, forecasting, payroll, inventory, local store marketing, advertising, all Human Resources duties, certification, ordering, coaching and counseling staff, implementation of all FOH/BOH training systems, implementation and design of food and BWL menus, etc.