• Recruited to this operations management position to leverage culinary and restaurant managerial experience for the rebranding of two themed restaurants.• Upon hiring, studied the local F&B markets, developed business plan, and researched sales/revenue and profitability models for the re-start of this multi-restaurant group.• Direct and manage all food purchasing/preparation systems, menus re-development, vendor negotiations, financial operations, manpower, image, quality, safety, and productivity aspects.• Monitor inventory usage and plan business strategies based on past trends and projected volume.• Researched the development of industry specific marketing and sales initiatives in order to set sales projections, target specific client populations, and increase company margins and market share. Achievements:- Re-engineered catering procedures to be more efficient for execution and to provide an added value to the customer.- More than doubled annual sales.- Streamlined menu selection and reduced food cost less than the targeted percentage.

• Directed this new-age health restaurant through conception, start-up, staffing and grand opening; developed business infrastructure and business operating methods; established local food vender/grower contacts; developed menu; and designed/implemented local advertising programs around targeted market.• Created and implemented effective e-commerce and online marketing, public relations strategies and programs to grow client base and increase visibility within the community.• Set-up and managed catering process from initial client contact through planning, development of daily logistics, and manpower planning. • Ensured the highest attainable level of guest service: staffing, scheduling, and supervising personnel for all departments; complete administration of departmental tasks.• Won the "James Beard Better Burger Project Award" - World Food Conference, 2015.• Successfully sold the restaurant.

Provided executive consulting services, strategic planning and tactical solutions to guide restaurant clientele through business upgrade, re-branding, menu creation, expansion and service revamping to optimize cash flow, improve profitability, and provide future growth. • As the firm’s principle, led a customer-focused business that was highly knowledgeable of future trends, market fragmentation and new brand development; leveraged experience in restaurant, food service, and corporate catering / convention services.• Provided experience from business planning (pre-startup) through start-up, build-up, growth, and sell-off. • Continuously stayed on the pulse of market fluctuations, economic conditions, and industry trends to remain competitive.

Directed and managed food purchasing/preparation, prepared menus, vendor negotiations, control financial, manpower, image, quality, safety, and productivity aspects for this regionally recognized upscale restaurant. • Demonstrated leadership, financial, and team building skills as well as culinary talents and creativity. • Developed and implemented new menu: including special dinners, event, and holiday menus.• Used food production, management, planning, and coordination skills to manage multiple functions (events, banquets, parties, etc.) simultaneously.