• Organizational operations specialist, tasked with the creation & implementation of the highest standards in North Shore operations. (Sophia Steak Wilmette, Pomeroy, and Sophia Steak Lake Forest.)• Trained opening management team for the newest operation which has opened to glowing reviews, sales for this unit are over $8m annually, with only 262 seats.• Worked with the Human Resource Department refining the onboarding process, employee handbook, and bonus structure for General Managers.

• Foster sales techniques for elite residential kitchen appliances, featuring Sub-Zero, Miele, Viking, Wolf, and Thermador lines, for the largest and top-ranked US retailer of appliances by Consumer Reports.• Utilize strategic thinking to fulfill long-term company sales goals.• Strong consultative, solution-based selling experience.• Responsible for the customer's entire experience which included problem-solving for a negative experience.

As a Consultant, I designed and consulted on the SIMPLE Restaurant Software bringing operators and suppliers together in an online platform featuring price comparison, ordering, and expense tracking.

*Director of operations with a team of 140 staff members and 14 managers and administrative leaders to deploy high-impact strategies and maintain competitive advantage within the marketplace.*Developed strategies for multiple concepts valued at $7M per year including operational and performance analysis, team collaboration, contract negotiation, process improvement, revenue generation, and community contributions.*Built and leveraged strong relationships with clients, vendors, and staff to hone crisis management skills and implement protocols addressing high-stress circumstances and crisis events.*Created comprehensive presentation and campaign influencing key stakeholders to raise project funding capital. *Designed a catering program while refining the company takeout operations anticipating shift in market dynamics generating an additional $2M in revenue after implementation.Noted Accomplishments:o Created a culture of excellence by articulating objectives and recognizing staff for their efforts contributing to the organization being voted as one of the “Top 10 Restaurants for Business” by Crain’s Chicago Business and CitySearch.o Implemented standardized cost control initiatives to adapt to the economic downturn achieving a 12% reduction in labor, 11% reduction in liquor, and 9% reduction in food costs.o Donated 175 three course meals to the Catholic Charities La Salle Street facility on the first Tuesday of every month totaling 25K+ meals and staff volunteered time to serve meals.

* Opened and established a highly acclaimed “A” list steakhouse achieving an average annual volume of $6M.* Leveraged expert knowledge of restaurant operations and best practices to develop and implement a front-of-house (FOH) fine dining training program while increasing per guest check average and reduce labor 2%.* Researched, identified, and implemented an internet-based reservation system which increased efficient seating capacity by 10%.Noted Accomplishments:o Collaborated with the Beverage Manager to develop a robust wine program representing 30% of total restaurant sales.o Partnered with the Executive Chef to organize a creative and engaging private dining program achieving a 15% increase in yearly revenue.