• Opening General Manager for a new Hyde Park concept, Black Point Prime Steak & Seafood, adapting to daily changes with specs and staff• Responsible for scheduling a staff of up to 65 people• Optimize net income by controlling food, beverage and labor costs• Responsible for thorough review and discussion of monthly P&L and General Ledger, in a line item format• Delivered a monthly forecast and projection, based on historical data and awareness of upcoming events and conventions• Directly responsible for beverage program; responsible for all orders, daily perpetuals, inventory and input• Conducted daily quality checks on all food to ensure food safety and specs• Executed daily private functions, including many VIP’S• Responsible for hiring all staff and overseeing staff training after hire• Built business by creating regulars and spending time on weekly outside visits to local businesses• Conduct daily pre-shift meetings and weekly management meetings• Responsible for inventory and ordering of all china, glassware, silverware; implementing reward programs to make staff aware of costs of breakage

• Opening General Manager for a new Hyde Park concept, Black Point Prime Steak & Seafood, adapting to daily changes with specs and staff• Responsible for scheduling a staff of up to 65 people• Optimize net income by controlling food, beverage and labor costs• Responsible for thorough review and discussion of monthly P&L and General Ledger, in a line item format• Delivered a monthly forecast and projection, based on historical data and awareness of upcoming events and conventions• Directly responsible for beverage program; responsible for all orders, daily perpetuals, inventory and input• Conducted daily quality checks on all food to ensure food safety and specs• Executed daily private functions, including many VIP’S• Responsible for hiring all staff and overseeing staff training after hire• Built business by creating regulars and spending time on weekly outside visits to local businesses• Conduct daily pre-shift meetings and weekly management meetings• Responsible for inventory and ordering of all china, glassware, silverware; implementing reward programs to make staff aware of costs of breakage

• Directly responsible for entire beverage program• Created and implemented a company wide program to track daily sales, purchases and cost as well as variances from theoretical • Quickly earned the trust and confidence of senior staff and senior management• Increased profitability by managing staff and overhead more effectively, based on historical data• Singled out by leadership and given responsibility to train other new managers• Responsible for gaining trust and respect of a very seasoned staff with multiple personalities and varying degree of trust for management

• Directly responsible for entire beverage program• Created and implemented a company wide program to track daily sales, purchases and cost as well as variances from theoretical • Quickly earned the trust and confidence of senior staff and senior management• Increased profitability by managing staff and overhead more effectively, based on historical data• Singled out by leadership and given responsibility to train other new managers• Responsible for gaining trust and respect of a very seasoned staff with multiple personalities and varying degree of trust for management

◆Prepare and distribute payroll for up to 130 employees including 3 locations◆ Managed P&L for all locations, worked with each General Manager to ensure proper cost controls were in place and approved all vendor orders◆ Reduced aged accounts payable by 75% by implementing strict cost control measures◆ Worked closely with all banking relationships to ensure proper lines of credit were inplace to stabilize cash flow for each location◆ Developed and implemented several marketing campaigns for all locations to drive newbusiness, large parties and seasonal events◆ Responsible for all human resources activities for all locations◆ Closely worked with outside tax accountants to ensure proper reporting and payments ofall state, federal and local taxes

◆Increased sales by 13% from 2008 to 2009 by reducing comps, controlling costs andincreasing advertising◆ Implemented strict cost control measures reducing food and labor costs by 2% and 5%◆ Responsible for hiring, training, supervising, motivating, scheduling and termination of staff◆ Hold P&L accountability; manage sales analysis, forecasting, and reporting activities◆ Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares◆ Integrated and managed social and e-mail marketing◆ Responsible for all menu, print and advertising design◆ Develop and maintain large party business through effective relationships with localsales professionals and community organizations