Formed inventive and financially responsible concepts that created unique food and beverage experiences for guests by combining impeccable service, curated menus and high quality, yet, comfortable atmospheres. Kept the companies aligned internally and externally with the strategic vision. Created all back of house processes including over 450 from scratch recipes with quality control protocols that guaranteed consistency in taste and presentation or flagged any needs for corrective actions.Planned and organized efficient, ergonomically focused and safe kitchens and workspaces. Designed sanitization schedules and safety guidelines that protected employees and other stakeholders from risks, hazards, and incidents. Directed the scope, personnel assignment, and schedule of all projects. Controlled labor, food and beverage costs by developing inventory controls and ordering plans that made certain a profitable cost of goods was achieved. Measured and monitored progress towards these strategic targets by creating simple to use and read scorecards.Established step of services and training manuals for front of house employees that ensured a high-quality guest experience. Monitored all feedback channels (internal and external) to guarantee training goals were achieved and the staff was able to exceed customers’ expectations. Led employees by providing clear expectations, transparency of decision making and career path opportunities while managing labor cost by developing dynamic schedules that evolved with the needs of the business. Wrote job descriptions, qualifications, and requirements for promotion for all front and back of house, hourly and management positions. Spearheaded events that ranged from intimate celebrity brewer dinners to community-centric festivals that entertained thousands. Orchestrated all logistics and communications from meeting city and state regulations to ensuring all staff members were properly informed of their role and expectations.

Developed the interior and exterior design concepts of a 40,000 square foot indoor and outdoor food hall. The interior consists of 25 unique yet adaptable stalls for food and beverage retailers. Wrote the design rules and guidelines to achieve cohesiveness between project developers and operators. Worked with Andersson Wise Architects to highlight the charm of the historic school bus factory that houses the food hall while developing a sustainable business facility to house multiple F&B operations.Designed the production and prep-kitchen with bulk, cold and dry storage and office, receiving and shipping areas. This highly functional and shared area will be the sole back of house operational space for the 25 food and beverage vendors.Evaluated and advised on the impact of long-range planning, introduction of new programs/strategies and regulatory actions. Established and maintained strong relationships with other senior executives and investors so as to identify their needs and seek a full range of business solutions. Provided executive management with advice on the financial implications of business activities.Attended the Project for Public Spaces conference in Barcelona, Spain. This worldwide non-profit is the central hub of the global placemaking movement. Their objective is teaching best practices for helping create and sustain public spaces that build better communities. Studied many food halls/markets around the world to formulate best practices for Austin’s first open market food hall.

Consulted with EXXIR Group to develop food and beverage spaces for a 500,000 square foot mixed-use project. The two-path approach was to contract traditional food and beverage companies and to create an in-house hospitality division.Established the framework for management agreements and contracts between food and beverage operators and project developers. Sourced strategic operating partners that offered both a unique product and a sustainable business model.Created the framework for the hospitality division of EXXIR Group. This role consisted of concept development, business management (generating P&L statements and operational reports) and the implementation of marketing plans.Developed food and beverage concepts by combining financial goals and unique selling points. These plans helped ensure all aspects of the business had synergy and departments were viewed as one cohesive team, not as individual units. They also laid the groundwork for future growth and the next stages of the planned development. Designed marketing plans for small businesses that were action-oriented and resulted in consistent, impactful and unique communication messages made of the brand’s core values. Data-driven insights were then utilized to make sure business goals were being reached.

An all-American cafe that featured local food morning until night. Gross sales at the time of business sale: $2.5 millionEmployees: 50 Square Footage: 3,000 Seat Count: 105

A neighborhood cornerstone that served pizza and craft beer. Gross sales at the time of business sale: $3 millionEmployees: 50 Square Footage: 4,200 Seat Count: 180

40 craft beer taps with a pizza-centric menu. Gross sales at the time of business close: $1.8 millionEmployees: 50 Square Footage: 4,000 Seat Count: 200

fine dining experience in a downtown environment. Gross sales at the time of business sale: $3.5 millionEmployees: 40 Square Footage: 1,800 Seat Count: 80