• Direct all contracted operations at Lynn University.• Lead the triumphant opening of the new State of the Art 24 hour Resident dining operation in the new Lynn University student center.• Successful opening of new food service business at Florida State University. Opened 31 locations on time in the span of 3 months, exceeding company and client expectations.• Provide leadership and guidance to 36 Salaried managers and over 1000 employees. (FSU)• Direct all Operations that generate an annual sales volume of $36 million. (FSU)• Directed all contracted operations at Armstrong State University which include Resident dining, Catering, Retail, Concessions and Conferencing.• Created innovative retail venue, Navigator Grill (Food Truck) to expand the service and offerings to students of the ASU campus. Handled all aspects of equipment layout, truck and menu design. • Year over Year improvement in customer satisfaction scores for Fall 2012 thru Spring 2015. (ASU) • Achieve consistent ranking in the top percentiles for National Chain Food Audits. (All Locations)• Lead monthly meetings with students, Food Crew, to gather their insight to improve their dining experience.• Implemented program for the development of hourly employees to further their career potential. Hold bi-monthly meetings to measure the progress of their development plan and suggest changes if necessary. • Experience in dealing with Union (Unite-Here) related matters, including negotiation and grievances. (GWU)• Contract negotiation involving Sub-contractors, third party food vendors. (GWU)• Created new service area design to reduce labor and increase sales. (GWU)• Manage all Operations, generating an annual sales volume of $10 million. (GWU)• Maintain cost of goods sold (COGS) and labor percentages within or below company guidelines.• Spearheaded English as a second language class to help meet the needs of our associates as well as our client. (GMU)

• Supervised all aspects of daily operations for this 121-unit extended stay hotel.• Improved occupancy rate from 73% to 96%, representing a $200,000 annual revenue increase, through the following initiatives: o Extended office hours and offered after-hour appointments. o Developed relationships with local real estate agents and major employers including Wal-Mart.• Provided comprehensive on-the-job training for all employees.• Ensured accurate weekly payroll and prepared accounts payable (A/P) for the corporate office.• Led the hotel to achieve the “Property of the Month” award (April 2002).

• Oversaw daily operations of two food courts, consisting of nine corporate franchises, in a major mall. • Coordinated the opening of three units: Kelly’s Cajun Grill, Popeye’s Chicken, and Sbarro Express.• Led an under performing unit to achieve a 15% sales increase through promotions and customer service.• Transitioned to self-production in order to lower costs while improving inventory efficiency.