In charge of all food and beverage operations to include two restaurant outlets, coffee shop and pool bistro. Responsible for all banquet and catering events. Create all menu and event promotions. As a member of the Planning Committee I help create all strategic plans and budgets for the hotel. Provide consulting services to Regent University student center food operations.

In charge of an upscale, polished casual restaurant featuring a scratch kitchen with an emphasis on fresh, local ingredients. In charge of all aspects of the restaurant including hiring, training, marketing, budgeting and financial results. Directed the implementation of new training and service program. Spearheaded a new menu to drive sales and improve guest satisfaction. Directed the installation of new HVAC system and Awnings to improve guest satifaction and improve curb appeal.

Personally recruited by the founder of the Latitude Global concept to drive the growth plan from 3 locations to 10+. Given full responsibility all operational, marketing, guest service and staffing of 50,000 - 77,000+ square foot next-generation entertainment experience fused in a multidimensional upscale environment. Provided operational guidance to three locations in the Jacksonville, Florida, Pittsburgh, Pennsylvania and Indianapolis, Indiana locations. Instituted systems and procedures to improve operational excellence and profitability. Oversaw implementation of new recipe and inventory software system to improve ordering accuracy and inventory integrity.

Total responsibility for a 50,000 sq ft restaurant, gaming, nightclub and entertainment complex in downtown Norfolk, VA. Volume in excess of $5 million a year. I instituted processes for inventory, scheduling and event planning that greatly reduced costs and improved profits. In May of 2010, I closed, moved and re-opened the entire concept in Chesapeake, VA into a brand new 20,000 square foot location that greatly increased the profit per square foot.

Full responsibility for the operations of 6 O'Charley's in the Birmingham, AL, Montgomery, AL and Dothan, AL markets. Average unit volume $3 million. In 2004 developed one of my GM's into an O'Charley's Regional GM of the year. Improved operations and profitability for my market every year.

In charge of a region consisting of seven restaurants, to include 4 Bennigan's and 3 Independent Concepts. Unit volume of over $3.5 million a year. I insured the region grew in sales and profit every year. I conducted all menu research and development for my independent concepts to include menu planning, menu development & testing and product sourcing for my 3 independent restaurants. A key member of the Executive Leadership Team that wrote the strategic growth plan for LaBelle Management. Helped grow Bennigan's concept from 1 unit in 1997 to over 12 units by 2003.

Full Responsibility for the operation of a full service steak house. All steaks fresh and hand-cut daily. All items prepared in-house fresh daily. Opened the Cincinnati market for the concept. Became the Training General Manager for the Market. Developed all the GM's in the Cincinnati market. Help take concept from a private company to a publicly traded concept

I spent 4 years in the US Army. I was an Airborne Paratrooper. I served 2 years in Alaska at Fort Wainwright and 2 years at Fort Bragg in North Carolina. While at Fort Bragg I was a Long Range Recon Team Leader (LRRP) attached to the 313th CEWI Battalion. My job was to lead my 5-man recon team into enemy territory to gather intelligence and to engage targets of opportunity. I earned an Army Service medal and a Combat Infantry Badge for my service in Grenada in 1983. My team also discovered the only color contour maps of the island during one of my team's missions.