I lead the full development lifecycle for new restaurant openings, managing everything from the Letter of Intent (LOI) to the final construction. I handle design feasibility, space planning, and construction documentation, ensuring every detail meets project goals and legal standards. As the primary liaison, I coordinate plan submittals and approvals, working closely with management, architects, landlords, engineers, construction teams, and vendors to keep everything on track.Key accomplishments:* Developed and executed design strategies that resulted in 10% reduction in overall build costs.* Ensured timely and accurate plan submissions, leading to zero delays in project approvals and start dates.* Led a team of architects, engineers, vendors, and contractors, overseeing end-to-end processes for multiple projects over $4.5M each.* Streamlined project management protocols, enhancing efficiency and communication across all development stages.* Maintained rigorous adherence to industry standards and legal regulations throughout the development process.

I managed a diverse pipeline of residential pool construction projects, focusing on client satisfaction by meeting with 4-6 potential clients weekly during COVID. I designed customized solutions that matched client needs and budgets, including pools, spas, ramadas, and outdoor living spaces. I coordinated with cross-functional teams to ensure projects stayed on schedule, met quality standards, and adhered to budgets.Major contributions:* Quickly adapted to a new industry and became a top designer at Thunderbird Pools & Spas.* Oversaw execution of 20-30 projects monthly, from initial design to completion, including landscaping and irrigation systems.* Achieved highest sales in one month, generating $285K in revenue.* Managed multiple high-value projects simultaneously, maintaining a consistent pipeline and delivering on client expectations.

I managed the entire development cycle for two distinct restaurant brands, from inception through construction completion, ensuring alignment with franchisee expectations and brand integrity. I streamlined operations by implementing departmental procedures and processes. My role involved coordinating with architecture firms and construction companies, negotiating contracts, and overseeing project execution. I reviewed Letters of Intent (LOIs), work letters, and due diligence reports, and directed design feasibility studies, space planning, and construction documentation, ensuring timely plan submittals and approvals.Key contributions:* Developed comprehensive brand standards, establishing consistent identity across multiple franchise locations.* Negotiated contracts with key architecture and construction firms, resulting in cost-effective and timely project completions.* Enhanced franchisee satisfaction by providing expert oversight of space planning and design feasibility.

I managed the entire development process for new restaurant openings and remodels, overseeing architectural design, due diligence, space planning, and construction documentation. I coordinated document plan submissions and approvals, ensuring compliance with all regulatory requirements. As the primary liaison, I fostered collaborative relationships with stakeholders and streamlined consultant and vendor sourcing, implementing value engineering principles to optimize project costs.Key achievements:* Developed new concept prototype in collaboration with culinary team and architectural firm, enhancing customer experience.* Achieved cost savings by sourcing and vetting new consultants/vendors, reducing expenses for a new restaurant opening by 10%.* Instituted robust due diligence protocols for site selection, contributing to successful launch of multiple restaurant locations.* Facilitated seamless transitions from design to construction phases, maintaining project schedules and budgetary constraints.

I managed corporate and franchise development processes, ensuring adherence to design standards and project objectives. I oversaw design, budgeting, and construction management for new restaurant openings (NROs) and remodels, conducting thorough plan checks and punch walks. I facilitated effective communication between franchisees and corporate teams to align with design initiatives and negotiated with architects, engineers, general contractors (GCs), and vendors to support brand expansion and implement value engineering strategies.Key accomplishments:* Achieved 12% cost reduction on NRO build costs through value engineering after the development of a new prototype.* Streamlined vendor selection process by sourcing, screening, and approving new and alternate suppliers.* Conducted comprehensive plan checks and punch walks for corporate projects as well as multiple franchisees and their new restaurant openings and remodels.

I managed end-to-end project lifecycles for diverse clients in the restaurant and commercial construction sectors, delivering customized solutions in site adaptation, space planning, and project oversight. I conducted thorough site assessments to ensure alignment with design specifications and client vision. Additionally, I developed SketchUp models and FSEC drawings to support client decision-making and drive project progression.Major highlights:* Successfully managed multiple projects concurrently as an independent consultant, ensuring client satisfaction across notable brands such as BJ's and Johnny Rockets.* Directed innovative space plan layouts for Fired Pie and Flippin' Pizza, enhancing customer experience and operational efficiency.* Produced high-quality SketchUp models and renderings, contributing to visual strategy/brand consistency for BJ’s, CPK and Tio Flaco's Tacos.* Streamlined project management processes, resulting in more efficient site visits and reduced turnaround times for project completion.* Adapted site plans to meet the unique needs of each client, demonstrating flexibility and expertise in design and development.

• Managed development process with various internal departments as well as a wide range of consultants for a national restaurant chain.• Completed value engineering exercises saving 20% on the kitchen equipment package.• Worked with landlords to determine if proposed locations met all criteria for the site / space.• Coordinated issues among ownership, architects, engineers and consultants to meet deadlines.• Reviewed and approved design intent packages submitted by architects and consultants.

Managed multiple projects for numerous clients in a fast paced food service design consulting firm. Supervised the day to day process of the design department and its projects while controlling deadlines set forth by clients. Responsibilities:Worked closely with owner/client representatives to achieve their goals and meet their time frames. Coordinated with multiple consultants.Produced food service drawings, which included plumbing, electrical, elevations, and details. Specified all food service equipment for clients based off of their needs and wrote specification books.Converted the company from a manually based design department to a fully complete AutoCAD based company. This in turn helped attract more clients.Managed all AutoCAD standards and training.Managed, purchased, and installed all IT related equipment.