Conceptualized, designed & opened new Italian Café concept in General Growth Properties - Ala Moana Center, Honolulu - The largest open outside mall in the world.Led all facets involved opening/managing a new concept and business model from the ground up, including staffing and direct relationships with design team, architects, engineers, contractors, GGP mall , IT dept, vendors & many othersProduced and implemented all processes and procedures, including developing a operation employee… Show more Conceptualized, designed & opened new Italian Café concept in General Growth Properties - Ala Moana Center, Honolulu - The largest open outside mall in the world.Led all facets involved opening/managing a new concept and business model from the ground up, including staffing and direct relationships with design team, architects, engineers, contractors, GGP mall , IT dept, vendors & many othersProduced and implemented all processes and procedures, including developing a operation employee handbook, manuals, and tools to assist in daily/quarterly management of finances, human resources, product quality, guest service, cash handling, inventory, repair and maintenance, ordering routines, contract negotiations, etc..Created and managed aggressive marketing campaign which led to priceless exposure in only a few short months with "feature" unsolicited spots on television, radio, news, and print media including KFVE Guy Hagi's Show, KHON Wake Up2 Day w/ Manolo Morales, ESPN 1500, Island 98.5 with The Wake Up Crew, Hawaiian KINE 105 w/ Billy V, Midweek Publication, and Modern Living to name a few. - RELOCATED BACK TO SEATTLE RECENTLY Show less

Managed all daily aspects in one of the nations high profile and "highest volume" units while exceeding financial, food safety/sanitation, and guest service related goals consistentlyEight week training program encompassing all aspects of a complex and detailed corporate operation On-going coaching and development of staff, strategic and tactical planning, maintaining high standards, cost/labor control (P&L accountability), human relations, safety and sanitation compliance, quality… Show more Managed all daily aspects in one of the nations high profile and "highest volume" units while exceeding financial, food safety/sanitation, and guest service related goals consistentlyEight week training program encompassing all aspects of a complex and detailed corporate operation On-going coaching and development of staff, strategic and tactical planning, maintaining high standards, cost/labor control (P&L accountability), human relations, safety and sanitation compliance, quality control, guest satisfaction, hospitality, vendor relations, local store marketing, ambiance/atmosphere, etc. - LEFT TO OPEN MY CAFE Show less

Completed six week training in multiple venues, including kitchen and front, covering all aspects of the organizationManaged all daily aspects of restaurant/catering operations, including direct responsibility of multiple workgroupsOn-going training of staff, maintaining high standards, cost/labor control (P&L accountability), staff relations, safety & sanitation compliance, quality control, guest satisfaction, hospitality, vendor relations, ambiance/atmosphere… Show more Completed six week training in multiple venues, including kitchen and front, covering all aspects of the organizationManaged all daily aspects of restaurant/catering operations, including direct responsibility of multiple workgroupsOn-going training of staff, maintaining high standards, cost/labor control (P&L accountability), staff relations, safety & sanitation compliance, quality control, guest satisfaction, hospitality, vendor relations, ambiance/atmosphere, etc.Directly responsible for training dept. including extensive orientations, scheduling, evaluations, testing, follow-upProven results with consistent exceptional mystery shopper reports, labor, and food sanitation safety inspectionsSimilar general management and human resources responsibilities as listed below Show less

Completed an extremely detailed and thorough eight week CCF training course, including both kitchen and front of the house certifications covering all aspects of the operationManaged all daily aspects of the front of house and kitchen in one of the nations most well known, successful, and highly recognized restaurant operations. Managed over 120 employees each shift consisting of more than a dozen workgroups, serving over 200 ”from scratch” food items to over 3000 guests every… Show more Completed an extremely detailed and thorough eight week CCF training course, including both kitchen and front of the house certifications covering all aspects of the operationManaged all daily aspects of the front of house and kitchen in one of the nations most well known, successful, and highly recognized restaurant operations. Managed over 120 employees each shift consisting of more than a dozen workgroups, serving over 200 ”from scratch” food items to over 3000 guests every day.On-going training and maintaining of high standards, cost control, staff relations, safety and sanitation compliance, quality control, guest satisfaction, hospitality, vendor relations, etc.Continuously the highest grossing restaurant of currently 146 locations, and one of the busiest restaurants in the country Show less

Led all staffing aspects: set up and conduct open houses & interviews for all positions, execute front & back of house training, daily on-going coaching, semi-annual performance reviews, develop Independent Development PlansConducted training program for new GM/AGM’s by working closely with them & coaching on specific areas corporatedeems policy; provide “real-world” insight on daily operations consistent with company expectations & philosophy.Ensure safety of our guests &… Show more Led all staffing aspects: set up and conduct open houses & interviews for all positions, execute front & back of house training, daily on-going coaching, semi-annual performance reviews, develop Independent Development PlansConducted training program for new GM/AGM’s by working closely with them & coaching on specific areas corporatedeems policy; provide “real-world” insight on daily operations consistent with company expectations & philosophy.Ensure safety of our guests & associates through training & execution of food safety, restaurant standards, & guidelinesEffectively led all guest components including excellent food quality, guest service, associate friendliness, & restaurant cleanliness through the team using proven systems, habits & routines. Managed all financial areas including sales growth, cost management, profitability & overall responsibility of P&LImplementation of all POP set forth by corporateContinuous and consistent above average mystery shoppers and food safety audit reports (Multiple 100% in both areas)Successfully planned/opened first drive-thru on Oahu with highest opening day sales of the 1300 unit company historyManaged support center and vendor relations including ordering, coordination & quality assuranceAccountable for local store marketing & industry networking – Led the charge on multiple Panda Care charity eventsCoordinate employee relations; including area facilitator of harassment training course to the areaCreated store level procedures, numerous checklists & training aids for the area & for new managers in training Show less

Responsible for all aspects of sales & event planning in one of the region’s finest & most exclusive facilitiesOrganized numerous Shotgun golf events for local pro sports teams, celebrities, and nationally known companiesJob description is similar to those listed below – Facilitating every aspect of catering sales, marketing, & follow up - MOVED TO OAHU, HAWAII

Managed all aspects of sales for corporate & social catering & event planningExtensive knowledge of props, décor & intricate buffet set-up & presentationsDesigned menus, forms, systems, proposals & themes - Assisted in public relations, marketing, & industry networkingSuccessfully established, serviced, & maintained very high profile accounts & relationshipsCoordinated sales, production & planning of events. Ranging from festive to formal, various themes & venue

Lead all aspects of residential, commercial & institutional catering & event planningResearched, designed, developed & implemented policies & procedures Accountable for sales, public relations, marketing, & industry networkingResponsible for financial accountability, including food & labor costs, budgets, forecasting & P&LManaged employee relations, reviews, evaluations, scheduling & benefitsEstablished and maintained very high profile accounts & relationships for years… Show more Lead all aspects of residential, commercial & institutional catering & event planningResearched, designed, developed & implemented policies & procedures Accountable for sales, public relations, marketing, & industry networkingResponsible for financial accountability, including food & labor costs, budgets, forecasting & P&LManaged employee relations, reviews, evaluations, scheduling & benefitsEstablished and maintained very high profile accounts & relationships for years (celebrity, political, Forbes top 400, etc)Coordinated sales, production & planning of over 1000 events annually. Ranging festive to formal, guests from 2-3,000Oversaw menu procurement, development, design/implementation, & quality assuranceSOLD BUSINESS IN 2001 - Acquisition Show less

Moved from Los Angeles to the Pacific Northwest exploring new challenges in the food and beverage industry.

Asst. Banquet Chef / Restaurant Head Chef• Coordinated banquet preparation, staff scheduling, set-up & break down to service 1100 rooms & numerous restaurants• Accountable for buffet menu presentation, large volume displays & garde manger work• Organized purchasing, receiving & inventory of all food related products• Staff scheduling, labor cost accountability, employee reviews & evaluations• Adhering to strict hotel policies, guidelines & procedures• Accountable for… Show more Asst. Banquet Chef / Restaurant Head Chef• Coordinated banquet preparation, staff scheduling, set-up & break down to service 1100 rooms & numerous restaurants• Accountable for buffet menu presentation, large volume displays & garde manger work• Organized purchasing, receiving & inventory of all food related products• Staff scheduling, labor cost accountability, employee reviews & evaluations• Adhering to strict hotel policies, guidelines & procedures• Accountable for menu development, food cost & quality control Show less