I provide my expertise in hospitality by offering complete consulting services to various small to medium size enterprises ranging from restaurants to lodging properties located throughout New York City, Long Island and Connecticut. • Devise business strategies for startup clients ranging from cash flow projections to brand development by crafting a thorough outline of operational activities and calculated results.• Provide consultation while serving as a Council Member with the Gerson Lehrman Group guiding investors and consultants.• Collaborated with the Spectrum Gaming Group on the legalization of gambling in the Northeast region and integration into the hospitality industry.• Prepared an end-to-end project management plan for a quick-service restaurant brand with gross sales of $20M for starting a new outlet.• Facilitated the launching of a $75M multi-outlet complex spread over 140000 square feet housing shops, restaurants and a private members club • Amplified EBITDA by 10% for multiple clients by analyzing and auditing the full project life cycle planning.

During my tenure at Pyramid Global Hospitality, I administered duties of Operations Director while supervising food and beverage service for a full-service beachfront resort facility offering sales, catering, banquets, a la carte dining, special events, and others equaling $25M in revenue.• Generated over $2.5M by refocusing target markets and sales initiatives enabling the operation of food and beverage services during the national shutdown caused by the Covid-19 pandemic.• Received recognition through positive social media reviews for implementing extraordinary standard operating procedures and measures to practice social distancing.• Catalyzed placing of the property in the top 10% in the group of properties with $25M or more sales by associating with the regional task force and the Vice President to implement property operations and corporate guidelines.• Achieved regulating labor costs to 35% average across all departments and cost of goods sold to 26% month over month average by managing controllable expenses.• Boosted revenue growth across the hotel outlets by 5% through practicing budget allocation that led to a positive cash flow.

While serving as Managing Director at Landry's W Hotel, I oversaw operations of a full-service property with a total revenue of $30M including the commissary space and the receiving departments servicing the hotel and two separate high-volume restaurants.• Improved food quality and customer satisfaction ratings by 9% through developing a professional relationship with the W Hotel and Marriot employees.• Accelerated revenue level profit year over year (YoY) by 10% in the first two quarters and produced positive cash flow through controlling the expenditure, curtailing food costs, minimizing wage impact, and optimizing discounts with vendors.• Enhanced productivity by employing cross-training initiatives, adjusting staff par levels, and revamping shift schedules leading to a decrease of 8% in labor.

At Cucina 86 Tyson LLC, I performed day-to-day tasks of running operations of a hospitality enterprise while serving as General Manager. I recruited, trained, and mentored staff and introduced new standard operating procedures.• Drove business growth by lowering the quarter-over-quarter cost of goods sold by 5% in the first six months through the utilization of actual vs theoretical usage analysis.• Amplified positive cash flow by 8% by creating vendor and supplier accounts and establishing strong business relationships with sales representatives to negotiate costs.• Effectively managed the operational impact of the statewide minimum wage increase by retaining the opening labor percentage at 37% through cross-training programs and staff performance management.• Built a strong brand awareness by utilizing media and partnership opportunities and providing excellent customer service leading to positive guest reviews and brand ratings on social media.

As General Manager of Alicart Restaurant Group, I coordinated operational tasks of a single-store facility with a revenue of $13.5M. • Trained and mentored staff and created a productive work environment. • Trained the Front of the House and Back of the House staff for a new restaurant opened in Linq, Las Vegas in 2017.• Enhanced productivity (Y-o-Y) by 10 basis points through overhauling staff schedules and improving employee retention.• Scaled down operational costs by 5% through employing new policies and reducing controllable expenses.• Achieved bottom line profit margin of 10% by revamping floor management systems resulting in a rise in table turns and cover counts.• Earned brand recognition and exposure by participating in the "Fox & Friends" National BBQ Television Segment for two consecutive years.• Generated an extra $400K revenue stream by operating a satellite kiosk in Times Square to showcase the products and entice customers to visit the restaurant.

During my time at Spice City Inc., I led and guided a workforce of several hundred employees consisting of General Managers, Executive Chefs, Floor Managers, and FOH and BOH staff while overseeing operations for different locations with gross revenues equaling $35M. I acted as a liaison during the launching of multiple outlets in Manhattan, Queens, Brooklyn, and Bally's Las Vegas and interacted with lawyers, and government officials, and attended meetings.• Facilitated a growth trend of 25% over a period of many years by setting targets for the management team and maintaining brand execution across the group.• Initiated a $300K monthly revenue stream across all brands by promoting and implementing an online ordering platform.● Successfully run a prominent, award-winning single Michelin Star restaurant brand in 2015 under thegroup’s umbrella of restaurants and concepts.