Summary of Duties:Currently lead project coordination and implementation for all Park and Recreation communities. Oversaw the preservation of client relationships, reconciled service issues and overall internal business operations. Managed departmental budgets/communications, staff meetings, and strategic planning. Implemented new strategies, processes & procedures as well as training & integration. Responsibilities:• Maintained assigned Contract and Material Management training.• Planned, organized, directed and or performed field contracting and or purchasing activities.•Served as a role model for the team by reinforcing organizational goals, and demonstrating respect for others.• Participated in the development of facilities preparation and enhancements.• Managed safe delivery of hazardous materials to appropriate departments.• Collaborated with appropriate teams in the collection sorting and disposal of hazardous materials discarded in the production line.• Monitored work areas for environmental protection and compliance issues.

• Established restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.• Met restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.• Attracted patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.• Controlled purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.• Maintained operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.• Maintained patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.• Accomplished restaurant and human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

• Consecutively achieved two passing scores over 90% on the Food Safety Manager Course.• Cross-trained and developed 56 crew members, 11 that established the title of shift supervisor, and 2 that became Assistant Store Managers.• Maintained safe, secure, and healthy store environment by establishing, following, and enforcing sanitation standards and procedures.• Implemented policies in accordance with Occupational Safety and Health Administration (OSHA), Food and Drug Administration (FDA), and Codes of Federal Regulations (CFR).•Directly managed, trained and ensured professional development of 65+ employees•Delivered business strategy and developed systems and procedures that improved the quality and efficiency of operations

• Lead all Human Capital aspects of restaurant management including hiring, training, coaching, and development• Doubled net income for multiple stores from $91k in 1999 to $182k in 2000• Managed a total of 6 stores (300 employees multiple shifts) with revenue valued at $500,000 per year• Ensured the safety of Guests and Associates through training and execution of food safety and restaurant safety standards and guidelines (OSHA Standards Illinois)• Lead all aspect of Guest/Consumer experiences at restaurant's including excellent food quality, guest service, associate friendliness, and restaurant cleanliness through establishing proven team systems and routines• Lead all financial areas of restaurant to including sales growth, cost management, PNL, and profit growth• Applied thorough knowledge of all management policies, procedures and practices utilized within stores managed• Utilized industry best practices to cut waste and decrease operational costs resulting $200,000 in savings over a period of two years.• Managed all daily operations to include schedule creation in order to provide the highest customer service and resource availability.