Started my restaurant career at 15 years old, shredding mozzarella and making grinders at the local pizza joint. Worked my way through all BOH positions until I got my first management position running a kitchen of a small upscale tavern. Over time,worked my way out of the kitchen to become a GM, holding this position in both privately held and corporate locations. At one point or another, I have performed every job that can be done inside a unit, and been the supervisor of the people that do. I have overseen multiple units, opened new units, and remodeled existing ones. Being responsible for, or involved with, every aspect of starting up new ventures have been some of my most rewarding experiences. I would like to continue to utilize my experience to assist any business in need in having success.Specialties: Training and Development of team members---Menu and Recipe Generation---Purchasing---Inventory Procedures---Management---"Idea Guy"---I consider myself the embodiment of "hit the ground running". I thrive at taking an idea/concept and developing that into a working operation with well trained staff and operational excellence.