Sourced by food and beverage establishments to design, create, and implement strategic solutions to streamline operations, increase profitability, sustain marketplace relevancy and promote possible expansion. Contractual agreements include operation assessments, policy and procedure change, sales seminars, hospitality workshops, leadership coaching, menu development, P&L analytics, purveyor contract negotiations, business growth strategies.

Responsible for overseeing multi-unit concessions, bar, and kitchen operations, including inventory control systems, proper food handling, responsible alcohol service practices, labor management, and ensuring profitability. Additionally, tasked with implementing training and development programs for managers and employees to foster new concept development.

Contributed to $100M of C series capital by growing a licensed brand division from the ground up. Complete oversight and accountability of multiple ghost kitchens, executing multiple concepts per site from inception to operational post opening. Responsible for performance management through financial reporting, sales, labor, COGs, and guest experience against KPIs. Lead an interdepartmental team of Executive Chefs to maintain operational standards while giving direction to our Sales & Success team to source menus and report performance. Built a transparent environment to include Executive Chefs and Kitchen Managers through weekly financial meetings; topics including inventory levels, purchasing frequency, labor challenges, ongoing training, and coaching.

Responsible for the creation and implementation of all aspects of training and development for each department and position including, but not limited to FOH, BOH, MIT programs, train the trainer meetings, new bar offerings and seasonal menus. Performed onsite restaurant visits to ensure proper execution of food, service quality and budgetary goals exceeded company standards. Participated in weekly P&L meetings to identify each locations’ opportunities to better train and develop each manager to improve by lowering labor costs and COGs. Participated in recruiting and hiring process of salaried managers and promotion recommendations. Monitored job performance of salaried managers through quarterly assessments. Responsible for two concepts, nine locations in two states.

Responsible for projects collaborating with multiple departments including procurement, logistics, HR, training, branding and store level finance. Projects consisted of design and implementation of new food service programs such as menu development, order guide compliance, product research, service alignment (labor management) and kitchen efficiency. Directed a thirty-six-person team including the corporate chef, and executive chefs regarding proper ordering, inventorying, labor practices and BOH training. Responsible for thirty-four locations nationwide.

Multi-Unit position responsible for all aspects of restaurant finance including inventory costing, procurement management, utility auditing, commodity price increases, programming and maintenance of food and beverage costing software (FoodTrak & Compeat). Trained all salaried managers including MITs the financial aspect of running a successful restaurant. Responsible for two concepts, eleven locations in five states.

Multi-unit position responsible for the distribution and implementation of training materials and programs for each department, upholding company standards regarding execution of food and service quality during restaurant visits, restaurant reviews to ensure kitchens operated within state and county health codes and monitor the effectiveness of the training program while making editorial suggestions to the Director of Training to improve training material. Oversaw eleven locations in five states.

Responsible for building restaurant business for out of state NRO, maintaining company standards, upheld company culture while keeping marketing budget within projections. Trained management and FOH staff company standards and ensured company culture was ever present, monitored scheduling to ensure budgetary alignment, negotiated LBW prices with purveyors, organized educational seminars with FOH staff, created tequila pairing dinners provided by vendors for guests sponsoring charitable organizations.