Promoted to VP with continuation of duties below, in addition to expanding responsibilities with Design, Architecture, PR, Legal, Permitting & Licensing for a $500k renovation beginning in Octover 2023

Oversight of the State Street location & construction of Sears Tower. Successfully reduced operating costs by 50% in first 6 months of leadership, and the lease of (6) new concepts that were vacant, adding an additional YTD 40% revenue. Developed Bar concept for departed third party operator and successfully reopened (twice) after 8 weeks. Developed and opened Greek Concept to minimize open leasing space. Transitioned Food Hall to new ownership group, 10/2023. Procured and licensed (8) new Vendors in a 90-day period, led development, design, architecture, permitting, and equipment for new 1400sf, 60-seat bar. Responsible for all financials, proforma & capital improvement budgets, P&L, licensing, marketing, social media, and beverage programs.

As Director of Ops for FRG, Reported directly to Founder; Leadership of (24) restaurants with (3) divisions (Francesca's - 16, Fat Rosie's - 4, Wine Concepts - 4). Effective oversight of (4) Regional Directors, (8) Operations Team members, and (100) unit level managers. By effective leadership and strategy, successfully maintained 65% full time status of 1200 employees during Covid-19 while controlling operating costs, reducing annualized management labor by $850k, post pandemic planning, and PPP initiatives. Brought a structured, hands-on approach at unit level while growing the next generation of Leaders. Initiated inventory-based programs during Covid resulting in additional $150k in profit. Developed a Pandemic gift card promotion, resulting in $125k in revenue. Initiated validation structure for internal candidates, resulting in (8) promotions, including (2) Regionals & (6) GMs. Restructured MIT program to efficiently train in (6) weeks vs (8), thus reducing training labor and filling gaps during the pandemic labor shortage. Transitioned hourly tipped employees into payroll deductive system. Authored Curbside Program and SOP for entire field after Illinois Phase 1, including training videos. Led the introduction, installation, and execution of additional Outdoor revenue center (tents, enclosures, and patios). Successfully championed diversity program.

Multi Unit GM / Beverly Hills & Chicago. Promoted to lead both properties totaling $22MM (40% of total company). Responsible for 200+ staff & 20 managers- In BH, successfully increased Operating Profit by 9.2%. Authored “Beef Bowl Bible.” Appeared on KTLA to promote 60th Annual Beef Bowl. Created VIP Concierge- 2017: 105% improvement in comp operating profit over 2016- Created new marketing initiatives adding $200k in revenue, including “Lunch with Santa,” “Historic Mansion Tours,” quarterly SideDoor Events, and four TV spots. Oversight of public relations firm (Wagstaff Worldwide). Performed cooking demos on WGN (3x), District 181 “Grill Like a Pro,” (4x) & Mancow in the Morning show (2x)- Project Manager: $1.8MM buildout of SideDoor gastropub; Gantt charts, critical path capital budgets, design, contractors, FF&E, pre-opening supplies, permits and licensing. Led hiring and training of 30 team members: authored Training Manual. Done concurrently with GM responsibilities during a $2.5MM quarter. In 2017, designed and oversaw completion of new Banquet Facility ($150k) and Banquet Service Training- “Performance Based Scheduling,” Initiated, authored, and executed a quarterly, corporate program designed to reverse decades of tenure-based scheduling- Played key role in creation of Lawry’s Operations Manual, Franchise Branding, MIT Training Program & Lawry’s Service Guarantees- Oversight of Facility Budget of $250k and development of corporate programs: Annual PM, R&M checklists, and quarterly inspections by CEO- Active Member of Magnificent Mile and Illinois Restaurant Associations

General Manager / Director of Openings / Lead Opening Specialist / Northeast Regional Training GM. Various Tier 1 markets (NY, NJ, CT). Responsible for up to $6.0 MM in dinner only revenue. Supervised 20 restaurant openings including Hong Kong, Singapore, Canada, and Puerto Rico. Co-authored “Opening Training Manual”, revised all FOH training “modules.” Led the hiring and training of over 700 hourly and 100 salaried employees. GM of 3 startup locations from 2001-2006: NY, NJ & NC. , “Rising Star Award,” 2002