 Govern all long-term contracted resources and scope for Essintial clients Ensure all projects remain within banded margin levels by building a structured recruiting process Coordinate client needs; including scope implementation, pricing, rollout, and staffing Maintain strong relationship with client by fluidly adjusting to all forecasting needs Manage all site dedicated employees, including payroll, expenses, and customer engagement

 Managed all Google geo-location projects assigned to Essintial, involving highly technical aspects and complex billing cycles Responsible for 3 major HUB locations (Chicago – New York – Dallas) - $3.2mil in revenue Managed team of 3 Operations Leads, 1 Project Planner, 60 Field Operators Liaised with client daily, to ensure all key metrics were adhered to Created custom schedules to maintain project pace of all locations Remained under budget on multiple projects, in both direct and indirect cost Awarded repeat business and renewed contracts for Essintial based upon performance in 2018

 Optimized profits by controlling food, beverage, and labor costs on a daily basis Continually monitored restaurant and management team and took appropriate action to ensure high quality and high speed of service Maintained company metrics with a full understanding of the general ledger Delegated tasks and monitored performance of management team and 50+ associates Conducted pre-shift and weekly departmental meetings to ensure organizational efficiency Efficiently resolved problems or concerns to the satisfaction of all involved parties

 Responsible for running efficient, productive shifts while maintaining a pleasant atmosphere for our guests Lead a team of associates; approximately 40 employees Ordered, tracked, and inventoried all food and dry goods Assisted in hiring associates who fit the Panera mentality Trained associates, shift supervisors, and managers

 Responsible for maintaining budget in payroll, beverage and small-ware expense categories Hired, trained and directed a team to deliver country club quality service for banquet, restaurant and pool service; approximately 30 employees Worked closely with other managers, committees, boards and individual members to ensure that performance is outstanding for all club members, staff and outside customers