Hired on consulting/ short term contract to oversee operations for 3 different franchise concepts/locations (Marie Callenders, Mimi’s Café and Slaters 50/50)Originally tasked with analyzing needs for all locations; repairs, staffing and financials.Implemented training protocols for all locations with corporate counter parts, managers and staff.Has successfully managed repairs and overhauls of staff and financials, all are trending upwards consistently for 12 months.(Reason for leaving: This was a temporary position while in Fresno. Relocating to back to San Francisco)

I am responsible for all direct to consumer sales of product and retail, public taproom, brewery tours, special events & marketing. Oversee 38 staff, recruiting, hiring, training and disciplinary. Responsible for all financials, sales reports, P&L, payroll, petty cash and banking needs. In charge of inventories, ordering and reconciliation. When I was hired, Covid protocols rolling back. I was tasked with getting the business back to levels of pre-pandemic revenue. By working on relationships of past groups and cultivating new relationships for special events/buyouts, private & public tours. I was able to reach past figures within 6 months and have seen steady continued growth in revenue from all centers in the business.

I am responsible for all day to day operations of restaurant, FOH and BOH. In charge of all in house events, room service, catering etc. I am the lead in recruiting, hiring, training and terminating staff members. Responsible for sales reports, P&L, ordering, inventories, scheduling, financial requirements, cost containments. Responsible for constant training of management team and staff members. In charge of all marketing and promotions. Since coming on board, I have created a staff level that is in line with business needs. I have revamped the core menus and created San Francisco specific entrée and cocktail menus, in an effort to attract more locals and not depend on solely tourist traffic. I perform staff duties as dictated by business needs. Revenue: $6M.

I was hired and responsible for overseeing construction from bare frame to completion. I was to buildout all areas of the venue. I was responsible for recruiting management team of 8 and staff (235). Set up accounts with all vendors, banking and payroll. Once open, I was responsible for all day to day operations, ordering, inventory, P&L reports, sales report generation, all financials, recruiting, training, staff reviews & marketing. I oversee all operations of 30 lane bowling alley, 8 screen Movie Theater, billiards hall, video game arcade, scratch kitchen restaurant and sports bar within the facility. Revenue: $12.5M. Left this position to make transition for tribal member to take over their business

I was responsible for all day to day operations of restaurant, FOH and BOH. In charge of hiring, training and terminating staff members. Responsible for P&L, ordering, inventories, scheduling, financial requirements, cost containments. Responsible for constant training of management team and staff members. In charge of all marketing and promotions. Would perform staff duties as dictated by business needs. Revenue: $3.5M-$6M. I was able to increase sales in 6 months 60%, while simultaneously reducing overall costs by 50%. Left this positon for living costs constraints that stemmed from living in San Francisco

As owner of the restaurant I was responsible for all operations. Hiring, training, terminations, recipe development, menu development. I am in control of all financials, accounts payable & receivable P&L report creation, sales report creation, all payroll, taxes and banking. I am in control of all advertising, marketing strategies and promotions. Performed bi-weekly inventories and P&L reports. Responsible for all customer service needs, cooking, serving etc...

I was responsible for all day to day operations of restaurant, FOH, BOH and bar. I was responsible for supervising all restaurant staff, ordering, inventory, cost containments, P&L reports & maintenance, bar costs and customer service. I am responsible for advertising restaurant & bar promotions. I am in charge of all schedules, employee relations, Hiring and letting go, coaching and development of all staff members. I am responsible for financial needs, banking, payroll, invoice entry and sales reports. Worked closely with the Director and assistant director of operations, Vice President and owner to ensure my restaurant was performing at its peak at all times.I was directly involved with 3 locations: Fresno, Bakersfield and Fontana. I would travel as needed to all 8 Logan’s locations with-in the company to cover managerial duties at stores in need. Train staff and management team of new policies and company standards.

I was responsible for all day to day operations of restaurant, lounge & club, FOH & BOH, supervise all staff members, ordering, inventory, scheduling, employee relations (hiring, training and letting go), cost containments, P&L reports & maintenance and customer service. I was responsible for advertising, restaurant & bar promotions, creation of special menus and events. I would bartend and serve food as needed. I was responsible for all financial needs, banking, and payroll, accounts payable and receivable. 2005-2010: Assistant General Manager/Nightclub Manager