•Work with CEO to facilitate obtaining all licenses and permitting necessary for business operations in Riverside County. •Research, select, and negotiate deals and pricing with all vendors. •Developed and implemented standard operating procedures for all FOH systems and guest relations. •Organized community events, marketing campaigns, brand development, and strategy for all operations within the group . •Establish and implement all reporting systems and controls. •Created budgets and goals for all revenue centers and managers within the Rose on Palms organization.

Strategically designed and implemented a guest-focused system and recruited and trained all hourly team members. Carefully conducted product and vender research and selection while simultaneously developing the food and beverage menu and training materials. Instituted standard operating procedures for all FOH systems and guest relations. Facilitated press events, marketing and brand development, and implemented all pre-opening accounting. Collaborated with owners and chefs to develop and launch new restaurant concept openings in multiple areas of Los Angeles. Expertly sourced and contracted local, fresh, ethical, and sustainable products and resources to result in superior quality and minimize our carbon footprint.

Oversee the operational execution and financial growth for 6 units with revenue exceeding $15,000,000. Recruit, train and develop Regional, General and Assistant General Managers. 
Perform operational, health / safety, financial and loss prevention audits. Assist in the opening new venues in markets across the country. Recruit, train and develop Regional, General and Assistant General Managers. 
Establish Best Practices and Standard Operational Procedures.

Manage P&L for multiple units with revenue exceeding $4,000,000. Maintain effective cost controls, maximizing profit, and decreasing operating costs. Maintain accurate revenue forecasting, and budgeting. Ensure best practices are used throughout the units to minimize waste, ensure quality control, excellent customer service and compliance with all government regulations. Oversee all ordering and inventory. Process all invoices, to ensure prompt payment. Scheduling, training, hiring, terminating, and, counseling staff. Address all HR issues. Create execute, and price all menus, to keep product offerings in line with current trends.

Lead the team, with great customer service skills, and act as a “bridge,” between management and hourly associates to facilitate operations. Ensure department goals are communicated, understood, and met by the team. Establish controls for safety and loss prevention throughout the unit, for both guests and employees. Address guest concerns, requests or issues. Give constructive feedback to help maximize productivity and increase moral. Work directly with the GM to develop and carry out ideas and procedures to continually improve department performance.