• Responsible for leading, managing, and fiscal oversight of day-to-day food service operations on a large volume university campus • Managed, lead, and developed a team of dining directors, executive chefs, sous chefs, marketing director, and catering director as well as hourly associates• Managed client relationships, profitability, and supporting financial goals• Worked with the Chef and management team in creating nutritious and top-quality food• Implemented new culinary programs in conjunction with the marketing and culinary teams• Maintained excellent relationships with the client• Managed, trained, and developed associates and managers

• Developed and implement scalable strategies and performance targets to replicate wins and ensure consistent restaurant execution, through flawless execution of service, operations and food quality• Evaluated staffing levels and created labor plans that optimize for Covid regulations, customer experience and profitability• Mentored and developed full and part-time employees; trained next generation leaders to increase talent pipeline and fuel internal promotions; fostered a learning and development work environment that helps employees meet career goals • Assisted with marketing, merchandising and promotional efforts to increase sales volume and guest traffic• Ensured outstanding guest services, consistent sales promotions and the implementation of sound cost controls• Increased overall Open Table review scores from 4.50 to 4.70 year over year

• Responsible for supporting the Rita’s brand image and message• Reported directly to the CFO and CEO• Managed the overall planning, organizing, and execution of all Rita’s operations, and new business development, including review of contracted services, food quality, food safety as well as delivery and complete customer satisfaction

•Responsible for all aspects of this $22 million dollar restaurant, catering facility, and SkyWalk Observatory•Duties including hiring, firing, delivery of product and services, inventory, budget, and profit and loss administration

General Manager – Chestnut Hill, MA •Responsible for all aspects of this 10.5 million dollar restaurant and retail market•Responsible for a retail fresh fish market with a separate liquor license•Responsible for the management and development of 3 front of house managers, chef, sous chef, 2 kitchen managers, as well as hourly staff members•Duties including hiring, firing, delivery of product and services, inventory, budget, and profit and loss administration

• Fully invested partner of a limited liability corporation• Responsible for all aspects of this 5.7 million dollar/14,000 sq. ft. restaurant.• Responsible for the management and development of 4 front of house managers, Executive, and Sous chefs; a private dining director, as well as hourly staff members• Duties including hiring, firing, delivery of product and services, inventory, budget, and profit and loss administration.

• 100% coordination of construction/planning of this new construction restaurant opening.• Responsible for all aspects of this 3.5 million dollar/ 7500 sq. ft. restaurant.• Successfully executed an action plan that executed a positive sales and guest count trend – in a down economy.• Responsible for the management and development of 3 front of house managers, Executive, and Sous chefs; a private dining director, as well as hourly staff members• Duties including hiring, firing, delivery of product and services, inventory, budget, and profit and loss administration. • Fully engaged with the community: Treasurer of the Providence Boy’s and Girl’s club. 2012 recipient of the National Restaurant Associations “Good Neighbor Award” for the entire state of Rhode Island.

• Responsible for all aspects of this 3.7 million dollar, “scratch” kitchen restaurant.• Successfully executed an action plan that reversed a negative sales and guest count trend – the restaurant is currently trending 4% up in both categories• Created and implemented a company-wide front of house training program that stressed all aspects of sales, merchandising, service and all aspects of tableside etiquette.• Responsible for the management and development of 4 front of house managers, Executive and Sous chefs; as well as hourly staff members• Duties including hiring, firing, delivery of product and services, inventory, budget, and profit and loss administration.

• Profit and loss responsibility for the first "Platinum Club" corporate restaurant in the company’s history.• Responsible for over seeing the construction of this new restaurant.• Interviewed, hired and supervised the training of 100+ staff members.• Worked with corporate management to develop the sales forecast, budgets and establish the inaugural date.• Conceptualized and implemented sales, marketing and public relation strategies.• Worked closely with the zoning board and selectman to guarantee all licensing and a smooth opening.• Worked side by side with the Vice President of Food and Beverage Development on all new product development, procedures, and equipment that were cooked and tested at this facility.• Over a 5-year period in a flat economy, increased sales every year by 4% on average• Awarded the “Distinguished Service Recognition Award” from the Norfolk County Teachers Association in 2002• Awarded the “Annual Community Service Award” from the Veterans of Foreign Wars – Post 7272 in 2001