Modern American. Globally Influenced. Locally Spun Restaurant.Opening Spring 2016

Responsibilities included designing the concept and implementing it from interior to identity, from construction to opening. Also responsible for maintaining concept integrity, staff recruitment and training, quality control, wine and beverage program, onsite events coordinator, charitable engagement, day-to-day operations, implementation of systems to track & control costs.Oversaw the development and integration of social landscape and digital engagement activities.

Nicaro Recruited by owner/executive chef Pedro Matamoros to stabilize recently opened Washingtonian top 100 restaurant. As GM responsibilities included day-to-day operations, implementation of systems to track & control costs and to increase revenue.OlazzoOpened second location as manager to help small family owed Italian neighborhood restaurant.

Hired to develop and expand concept opening multiple locations.Annapolis- Worked hands-on to learn concept, implement systems and manage daily operations. Developed cocktail menu and signature drinks increasing beverage sales. Lead YY to record food & beverage sales for 2006.Bethesda- Assisted Jerry Trice, executive chef and co-owner from conception to opening for this project. Included the dining room and kitchen layout with its design focusing on function, working and coordinating with construction trades and equipment vendors, writing of employee manuals, writing and costs food and beverage menus, staff recruitment and training. Also oversaw the PR team on the branding of "Yin Yankee", advertising, graphics from web design to print materials, menu design and packaging.Acted as GM in Bethesda from opening in May 2007 until closing in September 2007.

Completed FOH and BOH training in Centerville, VA, opened 2nd location Gaithersburg in April and 3rd location Silver Springs in August. Responsibilities included hiring and training staff of 25-40 people, management of daily BOH operations-ordering, scheduling, inventory, food cost, labor cost, quality control and menu development for this wood burning rotisserie concept focused on fresh ingredients and team service.

Development and management of day-to-day operations for the CDMC group. This included the following locations: Reunion Coffee and Tea: coffee barVynl: American and Asian inspired upscale diner concept: www.vynl-nyc.comHell’s Kitchen: progressive Mexican cuisine: www.hellskitchen-nyc.comBarrage: barTherapy: bar lounge with casual dining: www.therapy-nyc.comFluff: Coffee bar, bakery and sandwich caféDodger Stages: Concession service for 1900 seat complex comprised of five theater off Broadway venues-consulting projectXing: Modern Chinese cuisine: www.xingrestaurant.comResponsibilities included maintaining concept integrity, menu development, staff recruitment and training, quality control, vendor negotiation and P&L accountability. Acted as executive chef as needed.Oversaw the expansion of the newest locations. Responsibilities included the development of the concept through construction to opening.

Responsible for daily operations and budget management including monitoring of expense ratios, cost control for labor, food and operations.Developed off premise catering and special events department, including concept design, rental coordination, staffing and client relations.Coordinated the expansion of City Bakery for Maury Rubin, transitioning from a 1,200 square to 4,500 square foot retail store. More than doubled weekly retail volume.Served as the liaison between for wholesale production and retail store.

Created the vision and developed of a new gourmet market in Wall Street. The market offered food to go from breakfast to dinner and gourmet groceries.Built a corporate catering and lunch delivery service. Developed the daily menu and procured all market product lines.

Responsible for implementation of special projects at the direction of Eli Zabar from conception through product execution and systems development for both in-store and wholesale clients.Defined, built and managed a catering department supporting the day to day needs of shoppers, supplied holiday "take-out" dinners to over 500 customers per holiday, executed on-site parties and developed corporate catering. Supported the executive chef in day to day kitchen operations and managed a kitchen staff of over 30 people. The kitchen supported the prepared foods and catering departments. Sales in these two departments comprised 40% of store sales.Developed an in-store and wholesale pastry line, including: recipe development, costing, packaging, labeling and pricing (in conjunction) with Eli's Bread. This department supplied wholesale pastries to 135 Starbucks stores. Branded a line of individually packaged bars and cookies for wholesaling through Eli’s Bread.

Matthew's, NY, NYBurke & Burke, NY, NYPrivate Client, NY, NYU.S. Tennis Open, Restaurant Associates, NY, NYCafé SFA, Saks Fifth Avenue, NY, NY

Ristorante De Grezia, FloridaMaxim's, NY, NY