International Kitchen comes to the Greater Orlando & Greater Boston area with an impressive 20+ year career of visible achievements in the food service industry. He’s held leadership positions in Full Service Restaurants, Co Manufacturing & Night Life operations, and has contributed to sales of over 60 million dollars annually in the past five years. Additionally, he has kept three chains of stores in the top five sales across Eastern America. Shawn owned a successful neighborhood sports bar & grill, Micas Sita, in New Jersey before selling it and relocating to Florida. He has hired, trained, and developed managers to succeed at the highest level of restaurant management performance. Shawn came to Boston as a managing partner with The Catalyst Ventures Hospitality group, overseeing operations for two of Boston’s Historic Restaurants/Bar/Nightlife: Darryl’s Corner Bar & Kitchen & Slade’s Bar and Grill. He is currently a consultant for local restaurants in Boston, such as Orchid 7 Fusion Bar & Grill, Gourmet Kreyol and was instrumental in launching Park 54 Restaurant & Lounge.• Staffing/Training• Inventory/Cost of Goods• Menu & Product Development • Reservations/Event Books• Social Media/Marketing/Branding • Take Out/Catering Service• Profit & Lost Data Analysis

Star-Dome Entertainment Productions is a team consisting of Grammy Award winning unique talented individuals united with the purpose of providing an original sound for both aspiring and established artists. At Star-Dome, we don’t simply provide production, we produce, and give each project the required attention. We’re not “beat makers”, but producers and composers, interested in the overall quality of each song. Star-Dome Entertainment provides added artist development services including vocal coaching (if desired), original songs including original production, professional photo, bio, and complete press package. Emerging artists need all these things to be taken seriously by the music industry.

Helping To Protect Your Guests, Your Employees and Your Bottom LineWe are hospitality industry professionals with over 20 years of combined hands on food service experience and knowledge, promoting the hospitality industry and food safety.Our purpose is not only to get you ServSafe Certified, but to give you the knowledge to educate your employees, to enable them to protect your guests and your business. The average cost to a company for a verified foodborne illness is about $75,000 and the damage to your good name may be even more devastating!Employees need to know not only what to do but why we do it if you expect them to follow proper procedures consistently. We are dedicated to giving you the knowledge to educate them and answer their food safety questions accurately.Are you in compliance? Did you know that the Florida Restaurant Association and the Health Department require "At least one certified manager per facility" and also require that there must be one certified manager per shift when four or more employees are present at an establishment? Did you know that a newly hired manager should be ServSafe certified within 30 days of hire and all employees who handle and become in contact with food must be SafeStaff trained within 60 days of hire?

● Oversee operations of CWK's contract manufacturing operations, including managingcustomers, developing production schedules, managing inventory, overseeingproduction, maintaining all QA/QC, traceability, lot codes and similar production records,and ensuring compliance with all applicable food safety regulations;● Work with CWK program staff to assess, develop a pipeline and on-board new projectsand clients for the manufacturing operations, including negotiating and enforcingcontract terms;● Work directly with customers to scale up recipes, develop/tweak formulations andprocesses, adjust sourcing, and similar as needed for efficient scaled up production;● Manage onboarding process for all new projects and products including assessingfinancial viability to CWK and the prospective client;● Work with finance team to manage all billing, vendor relationships, A/P and A/R andsimilar management functions and ensure adherence to budgets;● Oversee production of meals and products associated with CWK's CommonTableinitiative, which is helping to address food insecurity in the midst of COVID pandemic (InApril/May, CWK produced approx. 4,500 meals/week.);● Directly supervise team of 5-10+ kitchen team members, including training, coaching,professional development, and annual performance reviews;● Coordinate with facilities team to ensure all equipment is properly maintained andfacilities are clean and sanitized;● provide 1-on-1 coaching and support on topics such as recipe formulation, packaging,improving production efficiencies, costing out products and recipes, managingproduction, and developing new products or menu items;● provide other technical support and training to CWK's extended community offood businesses, including restaurants, pushcart vendors, food trucks, caterers,bakers, and packaged goods companies;● Develop and manage annual work plan and budget for all manufacturing operations;● Lead and facilitate department meetings;

Managing Partner & COO Manages the daily operations, sales, and growth of the company’s hospitality division. Directs and manages all hospitality staff members.Accomplishments • Recruited a team of restaurant managers to structure plans to elevate the profile of historic or locally-owned restaurants to increase their overall value. Increased sales by $1.2MM and obtained commercial recognition in the city.• Created an additional revenue stream by recruiting bands and artists from the 1990s to perform; the late-night performances generated a 35% increase in revenue through door sales and improving liquor and beverage sales.

Managed the staff and operations of a store with $2MM in annual revenue. Handled the planning, budget development, staff scheduling, and P&L management. • Coached franchisees on food quality and consistency. • Developed and implemented the structure for a high-volume catering service. Accomplishments • Challenged with running and improving lower-performing locations; implemented the "Spirit of BBQ!" culture, cleaned the stores, and hired new staff members, resulting in an upward trend in all categories including sales, profits, and guest satisfaction. • Re-established the company’s mission statement and core values in struggling restaurants; implemented “The Way We Serve” mission statement. • Created a new menu that included a portion-controlled lunch menu with specials that would be served quickly, bringing in new customers on time constraints, and increasing business up to 25% in various locations.

Managed 14 Dunkin’ Donuts locations that included six Dunkin’ Donuts/Baskin Robbins combinations. Managed and developed a team of 14 General Managers, 18 Assistant Managers, 28 Shift Leaders, and a crew staff of 140 employees. Maximized financial performance and bottom-line profit through planning, budgeting, scheduling, and P&L management. • Addressed employee relations issues.Accomplishments • Awarded "Operator of the Year."• Developed and implemented a preventative maintenance program that lowered equipment repair costs by 32.1% from the previous year. • Improved year over year sales by 16.3%.• Developed a Manager Training Program lowering management turnover to 25%. • Recognized as the “Most Influential Leader” for the Dunkin’ brand in 2013; received “Top Sales” award in 2010.

Supervised the daily operations of three casual dining, multi-unit restaurants. Ensured staff members were properly trained and certified for food safety. Prepared the annual operating budget. Identified potential locations for new restaurants. • Food Safety Specialist; ensured compliance with ServSafe guidelines and regulations issued by the NJ Department of Health. • Minimized waste and controlled costs. • Developed and implemented new menus and food and beverage marketing programs.Accomplishments • Achieved budgeted revenue of $2.5MM; controlled expenses and labor costs while maximizing profitability in all food and beverage outlets. • Reduced costs of goods and labor by 20% and maintained food and paper expenses at 26%. • Managed the opening of three locations staying within the $1.5MM projected budget.

Oversaw store openings and developed projected budgets in the NY/NJ area. Hired and trained Managers and Crew members; trained staff members to entertain and serve customers, ensuring all stores were independently functional. District Manager – Qdoba Managed five locations; oversaw the openings of three new stores, assisting the architect with developing plans for the new stores. • Northeastern Regional Trainer. Accomplishments • Improved employee turnover.• Recognized for cultivating long-term, stable teams, focusing on a team/player philosophy. Area Manager – Johnny Rockets Managed five locations and staff members; handled store openings, creating projected budgets for each location. Created budgets and managed consistent food and labor costs. Accomplishments • Increased revenue by 137% over two years. • Recipient for the Store with the Highest Sales & PBA 2000 – 2001.• One location was ranked #1 in sales and profit and #2 in customer satisfaction in the region.

Managed a high volume restaurant generating 1.5 million dollars on average yearly. Escalated from 2nd assistant to general manager within 2 years. Recruitment, training, retention.Employee Relations.Planning, budgeting, scheduling and P&L Management.