I came aboard Tomlinson Brands during their creation, was instrumental in implementing a large accounting database and operations module using Restaurant 365 to secure proper projections and cost analytics. Also implemented technology to aggregate order coming both 1st party (Online and instore) and 3rd party platforms into one system to make order management more efficient and productive. Helped in the development and branding for multiple virtual restaurant concepts including Sunrise Sammies, MyWay burgers, Fratboy! Wings, and Route 66 Haute Dogs which was featured in an article in the Washington Post. For all Virtual concepts I was responsible for onboarding to 3rd parties, creating the websites, developing the logos, and branding personality, recipe testing and item creation, costing and procuring products, creating digital menus, scheduling photo shoots, and hiring staff for the concepts. During this time, we expanded from Greenbelt to Philadelphia PA at which point I was responsible for the build out and design of the restaurant, procuring the kitchen equipment from multiple vendors because of the supply chain issues that we are currently experiencing in the industry across the country, Finding and hiring staff setting up business bank accounts and food vendors as well as installing our existing digital foundation. I monitored on digital platforms daily to ensure proper digital health of all our systems. Was responsible for implementing our company culture of always moving and always learning as well as our company internal communication service. Responsible for leading and managing the leadership team to ensure projects are being accomplished on time and with great accuracy.

After a lengthy period of success I was asked to oversee all Rustico Properties. I brought all of the things to all Rustico locations that I did to Ballston to varying degrees of success. Was able to lower COGS across all locations maintaining 24% food cost across the board. Restructured menus so the were the same at all locations and completely revamped the pizza/food programs to make it more modern.

Was in charge of kitchen operations at the Ballston location. While overseeing this kitchen I was a be to keep very low COGS across the board. Retained 85% of the same kitchen staff throughout my duration. Was able to raise the level of food and as a result developed very die hard regulars in the neighborhood. Was apart of a management team that set up several successful neighborhood events such as a outdoor crawfish boil during the summer that had live music, dancing food and beer on tap all outside. We also launched a very successful Toys for tots event that grew every year to the point where we were the hub location for the entire area and would fill 2 semi trailers full of toys each year.

Controlled all aspects of kitchen operations for the restaurant, developed seasonal menus that reflected our mission to make high quality, familiar food with a twist. Managed a chef team of six chefs and an hourly staff of thirty-two. Re-built the kitchen infrastructure from the ground up, implementing inventory, training, created labor tracking and invoice tracking and product tracking practices that were not previously in place. Additionally, I implemented a community outreach program where I got the restaurant actively involved in the neighborhood, and donated meals to the local elementary school in effort to build rapport, customer loyalty, and improve business. Received outstanding quarterly performance reviews.

Assisted with opening of restaurant in all facets related to the back of house, menu development, creation of order guides and compiling vendor relationships. Trained all new staff on three different meal periods as well as created all station maps and prep sheets. Upon opening I also started an in house dry aging program and a think tank in which I made in house vinegars and misos

Assisted with menu development using seasonal ingredients. Helped maintain Clyde’s standards in everything involving food and kitchen staff. Assisted in making sure all food was executed properly and sent to the costumer in a timely manner. Helped maintain the food cost budget set forth by the Executive chef.

Executed and maintained the kitchen in the absence of the Executive Chef. Developed menu items that were both modern and Italian inspired. Handled training of the staff on how to execute dishes and how to prep for the dishes in a precise and efficient manner. Controlled cost of goods to ensure they were within budgetary standards. Ran protein station during most dinner services

Promoted to Chef De Partie after only 4 months of employment, then to Executive Sous a year later. Created and implemented a new menu; to include, training the staff on food preparation and plating design. Supervised and coordinated dining room activities, including employee schedules. Handled any customer complaints to ensure customer satisfaction. Developed long-term relationships with customers to ensure repeat business and the success of the restaurant