Santa Rosa Business and Commercial (SRBC) is a full-service business brokerage firm that specializes in the sale of main-street small businesses. SRBC offers knowledgeable and high-touch service to assist clients through every phase in the business sale and acquisition process. For the most part, I work in the Wine Country and San Francisco NorthBay regions, but I have assisted clients with restaurant consulting and sales as far flung as Hollywood, Crescent City and Lake Tahoe. The services I offer as a Restaurant Broker are wholly dependent on the type of client I am working with:For restaurant owners looking to sell:• Review financial history of the business and build financial model to determine the most probable selling price of the business• Collect and create all documents necessary to successfully market the restaurant for sale• Launch a thorough and personalized marketing campaign including buyer outreach• Field all buyer queries • Manage facility tours• Present offers For restaurant owners looking to grow revenues:• Assist client in securing an ABC Type 41 Beer and wine license or purchase and transfer a Type 47/48• Negotiate terms of current lease• Find new locations and negotiate lease terms• Create Business Plan to secure SBA or private fundingFor restaurant buyers:• Determine important parameters for the restaurant size, type and location• Perform searches and direct outreach to find opportunities• Connect buyers to necessary consultants and agencies including SBA and micro lendersFor clients new to restaurant ownership:• Free consultation on the benefits/risks of buying an existing restaurant vs. building-out a new restaurant I am always available to colleagues to meet for coffee or lunch to discuss how we can best serve our clients and the restaurant industry.

The CIA Greystone campus receives bachelor degree students from the Hyde Park Campus in their final semester for intensive study in their field of concentration. I taught the senior business management students their final, capstone course in which student-teams created comprehensive restaurant business plans which would qualify for SBA and private loans.Course included:• Research on the industry at the national, state and local level and the relevancy of their restaurant concept to it• Full marketing plan including brand development, SWOT and competition analysis, start-up and annual budget• Operation Plan including employee descriptions, pay and work schedules to create payroll costs• Vendor and Supplier research• Menu creation and cost analysis • Financial analysis including start-up capital expenses and daily fixed and variable costs to create a three-year proforma and breakeven• Student teams made formal presentations to industry experts

The Art Institute of CA-SF offers bachelor degrees to Culinary Management Students who spend the first two years of their program studying Culinary Arts. I taught senior students upper level management courses including: • Graduating Senior Capstone Course (development of a complete business plan)• Managerial Accounting• Senior Practicum (student-produced culinary events)• Innovation and Entrepreneurship • Food Service Technology & Information

Presidio Graduate school is a private graduate school offering MBAs and MPAs in sustainable development. As a member of the teaching team for the course in Strategy, a cutting-edge course covering traditional, mainstream and progressive perspectives on strategic management, I worked with the instructors to:• Create the course syllabus, assignments and grading rubrics• Develop a dynamic multi-modal delivery for 5-8 hour course sessions• Populate and manage the course page on the electronic learning management system • Administer student requests and concerns• Review, grade and post student assignments• Attend faculty meetings • Hold an advisory board position to the institution’s professional development program• Produce and host on-line, interactive, web conferencing• Facilitate student training sessions and oversee students’ online presentations

As the TA to the Managerial Marketing Professor, I worked closely with the instructor to:• Manage the course syllabus, electronic course page and technical issues• Co-ordinate guest speakers• Review, grades and post student assignments• Create and manage grade-tracking system• Host online web presentations • Administer student requests and concerns• Host online web presentations • Administer student requests and concerns

The Executive Certificate in Sustainable Enterprise offered graduate level courses in sustainability to industry professionals with MBA level work qualifications. As the program manager, I was brought on at a critical time in the development of the program and helped to:• Transition the certificate from a concept to a fully functioning educational program• Successfully populate 2 cohorts with qualified business professionals• Create and execute the strategic marketing plan which included outreach to community partners, direct, conventional and social media marketing• Develop all internal systems including an integrated course syllabus and grade tracking • Represent the program at University and community stakeholder meetings

The Sustainable Enterprise Conference is an annual conference that convenes North Bay enterprises and local community members to discuss and engage on the current and possible future state of sustainability in the region. As the marketing manager for the 2009 conference I was honored to produce and implement an incredibly low-cost marketing plan. A partial list of accomplishment and initiatives include: • Exceeded the attendance goal and operated under budget• Developed and launched an affiliate sponsorship campaign that actively engaged the support of local stakeholders• Secured media sponsorships and community grants to cover the cost of conventional, regional advertising

The Center for Climate Protection works with business, government, youth and the broader community to advance practical, science-based solutions for significant greenhouse gas emission reductions. In support of their mission, the CCP took on an initiative to promote energy efficiency in the business community. As the manager of that program I:• Developed, implemented and managed the start up of a regional energy efficiency program targeting small business• Engaged public and private stakeholders for 100% program endorsement • Developed and implemented viral marketing plan resulting in 98% sign-up success rate• Created all internal tracking and account management systems• Established agendas and success metrics for each professional team• Created program brand awareness by securing press in regional newspapers, local media, online energy efficiency web sites and business journals

The Economic Development Specialist position was a hybrid position funded by the City of Sebastopol and administrated by The Sebastopol Area Chamber of Commerce. The position was founded to offer assistance to businesses currently operating in the city and to help attract and support new businesses.• Promoted and supported local business development• Counseled prospective business owners with business plan creation, local, state, and federal license requirements and the availability of commercial properties • Represented the program on the Business Outreach Committee--an advisory committee to the Sebastopol City Council • Designed and produced the 2006 Economic Summit community event

Santa Rosa Realty was a business brokerage firm owned by Tom Barnett. Tom was a broker, former restaurateur and consultant. Tom was responsible for a lot of local restaurateurs’ success including mine. After I sold my restaurant, I worked with Tom at the brokerage and on a few of his consulting gigs.• Facilitated bulk transfers involving lease negotiations, financial statement reviews, liquor license transfers and loan procurement • Determined business value• Assisted buyers with writing business plans, establishing ownership structure and securing necessary permits and licensing• Worked in tandem with various professionals with different interests including attorneys, landlords, tenants, leasing agents, escrow officers, loan officers, city, county and state officials

• Created and established a unique restaurant concept, cuisine, marketing and brand strategy that successfully transitioned through several changes of ownership• Designed the menu and all cooking and prep procedures• Developed SOP for the front and back of the house• Managed all HR issues, training & testing programs • Actively involved in the daily operation of the restaurant

• Designed new products and established large scale recipes and preparation best practices• Managed culinary staff & factory cooks• Oversaw product QC and standards• Represented the company at national trade shows and events

• Supervised the kitchens in three locations• Designed, prepared and served formal meals for guests and colleagues as well as informal family meals• Managed the food budget and vendor accounts

• Advanced through the cooking line from the lunch cold station to the dinner sauté station and expediter

This is where my culinary career began... as a dishwasher. Rather than studying Buddhist texts, I laid awake at night reading cookbooks by kerosene lamplight. I worked my way up the ranks from prep cook to head cook ultimately designing dinner menus and food prep schedules to accommodate the retreat guests, staff and residents.