- Lead innovation of menu development and ingredients for all prepared foods, new product launches as well as specialty category R&D projects-Facilitate new culinary programing nationally with Key Independent retailers , Chain Partners and special projects. -Execution of multiple market development plans to build market share, profitability and average unit volume in QSR company owned & franchised stores.-Achieved sales growth 12% YOY by developing and implementing innovative sales playbooks and customized prepared foods programs for grocery retailers including Ahold, Albertsons, Publix, Kroger, HelloFresh, HEB and all branded commissary programs.-Manage Key Relationships in food service both nationally and internationally in B&I, Leisure, College & Universities, K-12 and Military including Compass, Sodexo, Aramark, HMS Host.-Coordination of all large presentations, nationals meetings, and key retailer top to top reviews.

-Supported over 400 new store opening nationally with focus on deli, cheese, meat department.-Conducted new business development, store walks and SKU rationalization analysis with store teams-Collaborated with Retail partners nationally in 60 stores to implement 100% " Store within a store"-Increased sales in flagship stores by 18% Prepared Foods sales and Catering sales of 33% by focusing operations and geo targeted marketing that increased customer counts & driving sales instore and online.-Facilitated & executed training programs and merchandising classes for retailers, managers and trainers.-Ensured compliance with all brand marketing, merchandising and product standards.

-Generated $4.5 M in annual revenue with responsibility for all facets of sales to client management-Directed all operations spanning 4 licensed Starbucks stores, 2 Cafeterias, 4 Kiosks, 1M in Catering-Managed full P&L, analyzing, and optimizing budgets, food cost, labor and inventory control-Lead culinarian & support administrator for the Westchester and NYC Districts.-Ensured all aspects of SQF & Food Safety & HACCP standards were met and implemented by NYC Board of Health Standards; always maintaining an " A" Grade.-Orchestrated & planned for new account bid RFP's and opening including:-The United Nations-Con Edison-NYU Law School-NYU Dental School

-Created Course instructions & Syllabus content for all levels of culinary programing.-Managed all menu development including sponsored events and orientations.-Implemented new safety and sanitation procedures based on NYS Board of Health.-Graduated over 50 students with successful job placement on average fo 93%.

-Created Menus for all Fine dining establishments from Hors D'oeurves to plated main course.-Planned and executed all events and catering from small parties to 1400 guests.-Maintained highest food quality and ordering through hand picked local suppliers.-Directed staff kitchen training and menu implementations as well as scheduling.-Opened mulitple fine dine & Ala Carte concepts in NYC including:-The Players Club -2004-2005-One if By Land, Two if by Sea - 2002-2004-Club 101 -2000-2002-Windows on the World- 1999-2000