Responsible for Marketing and Promotion for two regional restaurant concepts located in New Jersey; 38 units and The OFFICE Beer Bar & Grill with 7 units. Annual Sales of $100M. Responsibilities include: Developing new food and beverage items, menus, wine lists, dessert menus, table tents and all point of sale materials; Conceptualization and placement of FSI's, radio, and on-page advertising; In house production of all advertising materials to "Printer Ready" stage; Coordinate studio and on-location photo and video shoots; Conduct in-the-field training seminars for upcoming advertising and promotions; Developing, maintaining and utilizing a database for a frequent diner program "The Handshake Club" with over 1.2 million names, 600,000 members and over 300,000 'active' members; Webmaster for both concepts, website maintenance and upgrades; "Gift Certificates on line"; Increase web presence through local links for each unit and tie-ins with Food.com, GiftCertificates.com and other food related sites.

Researched and implemented new Point of Sale system company-wide to enable easier unit level operations, better reporting capabilities and tighter controls. Trained all levels of employees and management in use of new system and supervised conversion at each site. Upgraded Corporate Office servers and PC's to Windows NT platform. Standardized software in all departments to be on the same platform to allow exchange of information. Installed HP9000 Unix server and upgraded corporate accounting programs. Upgraded unit level back office accounting program to be Y2K compatible and run on state of the art PC's.Developed and implemented an eight week formal management training program including weekly one day seminars and a week-long "Final Seminar". Set up tracking of trainee's progress and centralized "Training Units" that met specific operational criteria. Developed and implemented a formal 5 week Chef Training Program. Both programs raised the knowledge, confidence and performance level of unit managers.

Responsible for operations of 5-7 restaurants: P&L; Marketing and Promotion; Facility maintenance; Management hiring and training; sales and profitability. Instituted quarterly QSR inspections for all regions tied to manager bonuses. Implemented system wide food production forecasting as well as daily line checks and other kitchen related programs.

Responsible for overall operations of a four-unit privately owned chain consisting of: a full service gourmet seafood restaurant; a Mexican concept; a sports bar; and a mid-priced dinner house. Instituted numerous policies and programs to standardize operations in all units. Set up and maintained monthly inventories and P&L's; Wrote and implemented kitchen procedures and recipe book, bar operations manual, and server training programs. Planned, purchased, installed and maintained Micros POS system. Consolidated purchasing to realize a more cost-effective program. Organized office operations to gain better internal controls over cash handling and increased cash flow.

Divemaster / ReservationsPerformed all duties as divemaster, mate, assistant instructor, counter sales and reservations.

Supervised 7 restaurants. Hired and trained General Managers, Managers, and employees. Revised company Kitchen Specifications Manual. Designed and implemented formal manager training program. Increased sales in company's highest volume unit by over 35% to set 7 months of consecutive sales records. Responsible for marketing and promotion on a unit and company-wide basis.

Supervised up to 10 Restaurants with $20 million annual volume. Responsible for P&L; Marketing and Promotion; Facility maintenance; Management hiring and training; Menu development; Operations; Point-of-Sale system development, implementation, and maintenance; Budgeting; Management development.

Responsible for back-of-house operations for Eastern United states (55 Units). This included: Negotiating purveyor contracts and Hedge agreements; Standardizing purchasing both Regionally and Nationally; Developing and instituting numerous new menu and concept changes including a low-priced "Steak-House" concept and "Bonkers Gourmet Hamburgers" concept; Conducting Training seminars for front and back-of-house managers in the field as well as at the corporate offices; Developing and Maintaining Potential Food Cost through P.O.S. systems; Troubleshooting and Manager development.

Responsible for total operations of one unit ($1.5 million annual sales). Exceeded budget to show annual profit for first time since unit opened in 1977.

Responsible for Kitchen operations of one unit. Maintained food cost within .5% of potential. Selected for test menu implementation (one of 3 units in 105 unit chain)