My company takes back office paperwork down to 2-3 minutes per day, so owners and managers can spend more time with staff and guests.MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations meaning we can produce reports like daily controllable P&Ls, recipe costs in real-time, price alerts, and theoretical usages vs. actuals.We work with 5,500+ restaurants nationwide, from QSR to Fine Dining. Everyone on my team of almost 50 Business Development Representatives and six Managers is each a former restaurant owner, GM or chef; we "get” it.

□ Strategically plan for region. Articulate brand vision and mission for management teams. Analyze business strengths and opportunities, as well as industry trends and local competition. Establish goals that are specific, measurable, achievable, relevant, and time-bound (SMART). Identify potential risks and key performance indicators (KPIs), exercise financial planning, promote team leadership, and focus any additional support or resources needed for success.□ Generate annual sales of 5.2M with 9% profits after controllable expense (PACE). Industry standards for full- service restaurants is 3-10%.□ Secured 235K in investment capital. Successfully networked and identified potential investors aligning with our business. Responsible for trade area survey and other market research for investor presentations. Create and execute pitch decks articulating value proposition, market opportunities, financial projections, and potential return on investment.□ Conducted commercial tenancy bargaining for lease contract discussions. Provisionally reduced monthly rent by 10% in each location.□ Reformed regional recruitment and am the principal hiring manager for Northern Virginia. Manage job post boards, review applications, conduct interviews, negotiate offers, onboard, teach job specific training. Primary decision maker for the hiring of 400+ hourly team members and 16+ salaried managers.

□ Spearheaded NSOs as lead operations manager. Coordinated the opening budget and construction design with oversight of the General Contractor. Initialized setup of vendor relationships and technological logistics ensuring supply of furniture, plateware, perishables, and ongoing purchasing portals including credit verification. Performed full staff hiring and training coordination of 80+ cooks, servers, bartenders, hosts, and managers. Liaised with regulatory agencies, ensuring compliance with local health, fire safety, permitting, and alcohol control board. Successfully planned and executed grand opening events, with congressional personnel, local officials, businesses leaders, and press in attendance.□ Organized community events promoting positive social impact through work with youth sports, teacher organizations, local charities, college alumni groups, and NFL relationships.□ Procured perishable operating resources. Established vendor relationships with food and beverage suppliers, negotiated contracts, ensured a smooth supply chain for ingredients, and increased profits 1.5% under budget.

□ Led GM training and was the subject matter expert for all company new hires. Oversaw six-month onboarding, led daily classroom and nightly positional-training. Built roadmap for teaching 12 GMs.□ Mentored 15 junior managers with monthly goal setting, cross-training, and team building sessions.□ Early adopter of emerging restaurant technologies that are now industry norm. Negotiated licensemanagement for proprietary software installations. Served as the primary point of contact for managing systems and troubleshooting centralized server network. Executed software upgrades. Worked directly with developers to implement new versions of system software. Increased revenue streams by 15%, decreased time of recipe execution by 3 minutes per item, and decreased time of payment processing by 5 minutes per transaction.□ Chaired weekly management meetings including department heads. Team leader for guided review of revenue, labor cost, product and service cost, declining budgets, and promotional sales strategy. Utilized customer relationship management tools (CMR) to plan upcoming events.

□ Led the hiring process for staff ensuring the preparation of the team for NSO.□ Successfully planned and executed logistical aspects of the grand opening, including marketing andpromotional events, print and digital advertising, and local press releases.□ Ensured compliance with local health and safety regulatory agencies by obtaining necessary permits.□ Developed and implemented a strategy to boost online reviews, ranking, and internal guest satisfaction scoresby 25%.

□ Oversaw daily restaurant operations, ensuring high-quality customer service, effective staff management, and financial success.□ Controlled declining budget by implementing strategic cost-cutting measures, optimized purchasing processes, provided detailed financial reports to identify areas for improvement and streamlined operations leading to a profit increase of 1.5%.□ Led staff training of 260 servers for NSOs in Charlotte, Chicago, Dallas, Jacksonville, and Providence.

Sales Representative for television sales reps specializing in political advertising for Cox Communication affiliated stations throughout the U.S.Results-driven television media sales representative with a proven track record in client relationships, negotiation, and exceeding sales targets, demonstrating expertise media market analysis and campaign management while ensuring compliance with Cox Communication advertising standards.

Intern ~ Winter 2004 ~ National Geographic Explorer ~ Washington, DCCollaborated with the production team of "Explorer," the enduring documentary series in cable television history, recognized with nearly 60 Emmy Awards for excellence.Received daily guidance and directives from Senior Producers, Senior Editors, and on-air talent, contributing to collaboration and effective project execution. Conducted rigorous fact-checking and data analysis for featured programs, systematically categorized the digital materials library, and engaged in effective communication with diverse natural resource professionals to gather relevant information.

Catering ~ Feb-Oct 2008 ~ Adam's 7th St. Market; Charlotte, NCServer/Bartender ~ Summer 2007 ~ NorthBeach; Dewey Beach, DEServer ~ Aug 2005-Feb 2006 ~ Sette Bello; Arlington, VAServer ~ Summer 2003 & 2004 ~ Patty's; Bethany Beach, DELine Cook ~ Summer 2002 ~ Surf's Up; Bethany Beach, DE