Consulted on design layout for build out of restaurantsConsulted on development of initial Food and Beverage MenusResponsible for Creating, scheduling and hosting bi-weekly wine tastingsDevelopment of all beverage menus, purchasing, cost and inventory control Hire and Schedule all FOH employees, implement and oversee all FOH training and educationOversee all FOH and BOH managers, one Event Coordinator and 100 total employeesOversee correspondence, sales, and coordination for all private parties and off site eventsManage day to day operations for two locationsResponsible for all cost control and sales growth in excess of four million dollars annually

Consulted on development of initial Food and Beverage MenusResponsible for payroll coordination for all restaurant locationsOversaw four FOH four BOH managers, one Event coordinator and 140 total employeesDelegate all day to day operations for all locationsResponsible for all cost control and sales growth in excess of six million dollars annuallyResponsible for quality control, facilities and safety management