• Implementing practical strategies to control and reduce prime costs and strategies to improve top line sales for clients.• Uncovering opportunities to improve operations, profitability and compliance with operating procedures and regulations. • Available for project specific or long-term opportunities.

$60 million, 17-unit, 4 state, 900+ employees, multi-concept restaurant group• Maya • Pampano • Raymi • 'FOUR' @ Yotel New York • YOTEL - Oversight of daily operations - including restaurant, bars, terrace, events/meetings, nightclub, special events and kitchen • 120 employees, non-union environment• liason to hotel operations and Yotel brand, marketing, cultural programs, human resources• cost reduction • operating standards • culinary program tailored for this operation • analyze and select promoters/entertainment • oversee that all policies, procedures and systems are carried out by managers and staff • continuous improvement for guest satisfaction, operational efficiency and cost controls• Operational guidance for other established New York properties, including pre-openings, wage compliance, prime cost consistency,

$130+ million, 19-unit, 6 state, 1500+ employees, fine-dining restaurant group• Babbo • Casa Mono • Bar Jamón • Esca • Del Posto • Lupa Osteria Romana • Otto Enoteca Pizzeria • Tarry Lodge-Port Chester• Felidia • Becco • Lidia’s Italy Pittsburgh • Lidia’s Italy Kansas City• Carne Vino • B&B Ristorante • Otto Enoteca Pizzeria LV - (Las Vegas)• Osteria Mozza • Pizzeria Mozza • Mozza2go - (CA)Business Operations Analysis - Evaluate, implement and monitor systems and procedures to improve operations• Operational analysis and audit• Operational compliance with HR procedures and labor laws• Best practice identification and deployment• Direct oversight for 10 units in NY and Midwest• Unit P&L management• Budget development• Tactical planning• Sales maintenance and improvement strategies• Food/beverage/labor cost control• Purchasing efficiencies• Implemented company-wide beverage inventory system – reducing COGS by 2%• Unit marketing plans, including social media• Unit management development• Weekly/monthly/quarterly operations-financial meetings with units• Standard operating procedures implementation• Server performance programs for operational excellence• Tips reporting process• Bonus plan development and tracking for GMs and chefs• Lease Review for renewals and new projects• New project financial modeling• Opentable optimization• EATALY pre-opening operational and systems input

Performance management/reporting/business intelligence SaaS for hospitality.• Strategic Consultant – new business development; business engineering; develop strategic relationships with existing and new clients; pilots; event strategy; market research; lead generation; sales; project management; presentations. • Account Manager/Application Consultant - worked with over 300 restaurants to successfully utilize program and data; training, apply best practices, establish internal procedures; process management. Clients include: • Union Square Hospitality Group • Richard Sandoval Restaurants • The ONE Group • Patina Group • Restaurant Associates • Culinary Concepts • Sushi Samba • Rosa Mexicano • Keith McNally Group • Cornerstone Management • Boqueria • Matchbox DC • Hill Country BBQ • Grand Central Oyster Bar • Lure Fishbar • Strip House • NY Palace

Service, control systems implementation, financial reports, internal auditing, cost reductions, beverage reconciliation, asset management, revenue expansion strategies, forecasting. 56 seat dining room, 40 seat outdoor patio, 12 seat bar, avg. check $64, $1.3 million in sales. Consultant for menu, kitchen layout, control systems, service specifications, procurement, service training, marketing promotion strategy, pricing strategies.

Off-premise Kosher caterer. Event management, shipping coordinator, labor and production forecasting, commissary food production.

• Pre-opening consultant and opening of 4 restaurant outlets (6 month contract)• Implemented service standards and procedures for 3-meal, 450-seat, high volume buffet restaurant, with sales over $1 million/month. Streamlined service to accommodate volume and popularity. Service Training. Additionally, opened casual restaurant, fine-dining restaurant, and ice cream shop outlets. • Food & Beverage Merchandising and Display Consultant – designing and procuring aesthetic food and collateral prop displays for themed food outlets.• February 1997 - concept development consultant, pre-opening

Responsible for operations of 225-seat (non-union) restaurant, bar, and lounge, serving lunch, dinner and catering groups from 20- 450 people: $3 million + annual sales with a staff of 75; FOH, training; inventory; sales analysis; catering contracts.