consulting for restaurants, bars and nightclubs • Responsible for all aspects of opening a new restaurant including navigating City of Philadelphia and Pennsylvania regulations related to licenses, permits & variances, meeting health department requirements, construction, designing menu & creating website.• Responsible for overseeing restaurant, including Financial Oversight (P&L, purchasing/budgeting) and auditing• Designed menu with a focus on infusing a spin on traditional cuisine (burritos with Indian spices, chicken salad wraps with traditional Thai ingredients) and introducing new products to market such as Green Street Roaster coffee• Established Catering Program and specific menu packages themed for identifiable customer groups.• Used “Green” policies for most restaurant operations (local materials for construction, recyclable takeout containers & utensils from renewable resources, minimal waste disposal, buying local produce and meats, using social media to promote business rather than paper flyers) resulting in increased customer satisfaction.• ServSafe certified and registered with the City of Philadelphia and State of Pennsylvania Dept. of Agriculture.

• Founded company which served as US representative of foreign affiliate, eMindKPO. • Facilitated new business development and marketing. • Liaison between eMindKPO and its US clients, managing all aspects of client accounts.

DBA Swanky Bubbles Restaurant & Champagne Bar (Philadelphia/ Cherry Hill)(Specializing in Sparkling Wine, Signature Cocktails, Sushi & Asian Fusion Cuisine)• Responsible for overseeing multiple restaurant facilities and management teams, including Financial Oversight (P&L, purchasing/budgeting) and auditing.• Established new Private Dining & Catering Program and specific menu packages themed for identifiable customer groups. Resulting increase in sales accounted for up to 25% of gross sales during June – September 2008.• Designed and implemented new system of inventory controls and tracking, resulting in a 13% reduction in beverage costs.• Developed and executed new staff training program effectively reducing length of training by an average of seven days and lowering labor costs incurred during new hire training by more than 50%.• Booked & organized all private events including lectures, corporate presentations, meetings, product releases, weddings, bridal showers, bachelorette parties, charitable fund raisers and industry demonstrations. Managed all event set up/breakdown.• Created new and unique signature cocktail recipes that consistently remained in the top 5 for sales volume, while improving upon previous menu items. Developed award winning sparkling wine list with 15 selections by the glass, reducing costs by more than 17% and eliminating product waste.• Instituted “Green” policies by changing to environmentally friendly purchasing practices (recyclable takeout containers & utensils from renewable resources) resulting in significant drop in costs and increased customer satisfaction.• Organized and executed advertising programs through a variety of public events, food shows, demonstrations, and sponsorships.• Implemented new targeted E-marketing campaigns driving restaurant & private event sales. Increased guest directory by more than 500% with no cost.

(Hawaiian Fusion Cuisine, Wine Spectator Award Winning Wine List, Service Focused Fine Dining in High Volume Environment)• Responsible for daily operations of location exceeding $5.5 million in annual sales, including hands on floor management & polishing fine dining Steps-of-Service.• Headed Beverage Program including managing/developing extensive, award winning wine list.• Daily invoicing, operational budgeting, sales reporting/tracking.• Worked closely with Executive Chef Partner on daily menu revisions.• Executed private events including wine pairings & tastings.• Gained extensive knowledge of Asian cuisine among other culinary skills from intense BOH training in all kitchen departments.

• Increased bar sales by 200% by implementing new promotional campaigns aimed at young professionals.• Created and implemented all promotional activities, special events, and nightlife activities.• Developed Staff – Hired & trained all FOH staff on subjects including, wine & pairings, sales techniques, and general product knowledge.• Created Specialty Cocktail menus and built wine list.• Managed cost controls, inventory, purchasing, and invoicing for Beverage Program.