• Responsible for all operations of this high volume establishment with a unique location seated directly outside the entrance to Disneyland featuring both a 125 seat full-service restaurant as well as a 150 seat quick service café serving over 2000 combined covers daily and employing over 125 employees including 5 salaried managers and 7 hourly supervisors. • Implemented a full bar and cocktail menu and improved restaurant efficiencies which has increased sales from $7.2 million to over $10.1 million within my six year tenure and an EBITDA of over 17%• Two time recipient of the Downtown Disney Business Driver Award presented to the restaurant in Downtown Disney with the highest percentage of year over year sales increase. • Maintain a positive cohesive working relationship with the Downtown Disney District Management Team to ensure that we are compliant with all Disney standards according to our lease obligations• Created a new operations manual with a service philosophies and culture to make this operation duplicable throughout the country• Negotiate all vendor contracts and maintenance plans to control costs and reduce operating expenses.• Working with La Brea Bakery Brand and Marketing team to build brand awareness and market share

Uptown Tavern, Temecula, CA• Created unique food menu featuring upscale pub grub, a beer list with 48 craft beers on draft with balanced ABV and IBU’s and a cocktail menu with pre-prohibition style craft cocktails utilizing fresh juices, bitters, infusions and house made syrups. All menus were designed to keep combined cost of goods below 29%• Hired, trained, scheduled and administered payroll for 40 front and back of the house team members• Designed the Tavern to creatively utilize it’s 4800 sq ft of floor space with 135 seats, stage area for live music, pool tables, vintage coin op video games and 15 TV’s• Developed logos and marketing concepts to promote and sustain customer base including local area marketing and community and chamber of commerce involvement. Manage and created all social media and advertising platforms Landmark Restaurant, Corona Del Mar, CA• Developed and implemented strategic plans to increase service and business levels, including hiring a new chef and changing the menu from traditional steakhouse to a local sustainable seasonal menu• Created operations manuals, training material and training program• Hired and trained the management and chef team to be responsible for all aspects of day to day operations • Fostered relationships with the local chamber of commerce, restaurant associations, concierges and community to increase foot traffic and create a positive reputation within the community • Marketing, Branding and Development of a strong social media platform

• Multi-unit manager responsible for day to day operations of 2 full service and 4 quick service restaurants employing over 300 team members within the Denver International Airport: Chef Jimmy’s Bistro, Mesa Verde Grill, Blue Sky Bar, Lavazza Coffee and two Quiznos with total gross revenues over $25 million and an EBITDA over 18%• Helped create, staff and open two unique high volume full service casual restaurants in terminal A of Denver International Airport which exceeded budgeted profitability from opening day • Developed all operation and training manuals which included the brands mission statement, core values and cultural philosophies.• Negotiated price deviations with core vendors to drastically reduce cost of goods• Engineered, implemented, and programmed multiple new menus rollouts for both locations including menu specifications achieving a food cost of less than 27%• Work with chef and management team to create a preventative maintenance program for all equipment reducing our repairs and maintenance costs by over 1%

• Part of a team that created all operations manuals, hired team members and planned pre-openingtraining to open this independent 250 seat fine dining sushi restaurant and lounge on time andwithin budget• Held entire staff accountable for taking care of our guests in a fine dining atmosphere with thehighest standards• Managed all aspects of budgeting and cost control• Oversaw marketing manager, implementing local area marketing to increase private dinging roombookings• Responsible for inputting and tracking all accounts payable and processing payroll through ADP

Reduced total alcohol cost by 2% by implementing pour testing and re-engineering wine and drinkmenu• Responsible for daily operations of their downtown Denver location grossing over $6 millionannually• Exceed guest expectations through team member training, coaching, instilling our corporateculture, and a hands on lead by example approach to management• Schedule writing, cost control, P&L responsibility, team member hiring, and training

• Certified corporate trainer responsible for training bartenders and servers for 5 new restaurant openings in 5 states• Expert in coaching and training corporate standards, philosophies and culture • Ensure that team exceeds guests expectations and delivers memorable experiences