Barnum Financial Group provides a full range of investment and risk management products and services to over 250,000 clients, including individuals and their families, as well as small businesses, corporations, government entities, and not-for-profit organizations and their employees in all fifty states.

Specializing in all aspects of restaurant operations.Specifically recognizing problem areas and finding valued solutions for existing restaurantsAll aspects of opening new establishments, Hiring, training, menu designs, cost controls, procedures

Responsible for all aspect relating to maintaining a full service bar. Adhering to a very high standard of customer service focusing on guest relations and satisfaction. Created a new cocktail menu one of which was featured in Home and Gardens magazine.Trained and mentored a new bar staff.

Responsible for all aspects of food and Beverage for a 600 member private club.Including but not limited to menu planning, inventory control, pricing, insuring that all state and federal health codes are adhered to.Training, scheduling, and mentoring a staff of 15All private events and special functions

Responsible for all daily operations of the café, which serviced local residents and businesses for breakfast, lunch, weekend brunch, deserts and take out dinners. Included creative marketing, licenses, menu creation and design, catering, hiring, training, payroll, advertising, bookkeeping, sanitizing, vendor and customer relations.Created and held many private after hour functions to increase revenue. Incorporated theme nights with specific related menu and related games and/or activities. Designed specific holiday menu to provide pre-prepared dinners. Catered to customer and business functions including in house or delivered with set up, servers and break down.Designed menu and directed the entire opening events for the Newport Chamber of Commerce and ran all operations.Worked with many bed & breakfasts, inns and hotels to provide their guests with boxed lunches to have for daily outings.Incorporated promotional deals to introduce café to new customers and to drive revenue up with repeat customers.

Fiore is a fine dining Italian establishment in the heart of the North End with 3 floors covering 500 seats including roof top bar and tables catering to local residents and corporations, as well as a busy tourist industry.Responsible for inventory control, introducing new products, purchasing, hiring and training staff. Provided full service for lounge customers in addition to service bar.Drove up bar profit by 28% as compared to prior year.

Responsible for daily operations of entire restaurant. Increased customer base with new customers and regained previous customers that had issues in the past.Drove up profit by 32% as compared to prior year.

Mistral is a fine dining French/Mediterranean cuisine for a very upscale restaurant experience. Solely responsible for a $4 million/year beverage program. Figuring cost analysis for highest potential profit. Responsible for educating staff on the various products and sales techniques to ensure complete customer satisfaction as well as drive up revenue. Performed full inventory weekly to track variances and sales.Developed an award winning wine list, which earned 2 Wine Spectator Awards.Several positive reviews in local magazines and newspapers.Designed a weight and breakage program to track daily inventory control.

Responsible for scheduling, inventory control and marketing.Started as bartender there and was quickly promoted to head bartender within three months. Shortest time any employee was promoted to that position.Increased revenue by 41% in first year as head bartender.Awarded 2 Best of Boston Magazine Awards.