Establish and Implement Beverage Menu Strategy and Drink Innovation based on marketresearch, test analysis with finance and consultant teams, and product costs with supply chain teams. Developed annual beverage marketing calendar strategies that cover menu launches, quarterly limited-time-offers, menu tests, and monthly training initiatives. Oversee beverage marketing budget.

Mentored a team that maintained Point-of-Sale machine data for MICROS terminals in allrestaurants. Gathered and analyzed cook time data to improve kitchen operation efficiencies for all new food items and new food vendors. Led all establishment and analyzation of in restaurant kitchen display software tests.

Analyze monthly labor costs by running regression analysis to compare labor and salesacross all restaurants to identify locations that were under or over spending. Analyze capital project requests from the Facilities team to determine viability of restaurant maintenance and improvement projects. Run the company's Business Model Enhancement project to monitor Supper Center departmental project costs and efficiencies.

Maintained MICROS data in the point-of-sale database for all restaurants.

Trained General Managers, Directors, and Regional Mangers.

Server, Bartender, Cook, and Shift Leader.