Assigned to South River Golf Club to implement systems for staff training, cost controls and menu development to ensure quality and consistency in a fine dinning programRestructuring catering department for efficiency and executionIncreasing profitably through building sales, controlling costs, streamlining menus and improving customer loyalty programAssisting in development of sales and marketing program to drive membership sales

Oversee all aspects of Washington DC's legendary steak house which is world renowned for hospitalityExceeded budgeted top line sales by 10% in Q1 2009, despite difficult economic environmentAchieved #1 sales growth out of 29 locations in 2007, 10% revenue growth and 7% cover count growth over 2006Re-organized administrative systems to improve accountability and cash flowEnsured continued guest loyalty and built business through cultivation of first time guestsProvided leadership to re-energize and inspire a staff of over 60 which resulted in increasing sales and achieving the award for best employee retentionIncreased focus on community involvement resulting in increased catering and restaurant sales

Launched high profile, fine-dinning Steakhouse conceptManaged all aspects of pre-opening and opening duties and projectsResponsible for hiring and training opening team, management and staff

Managed all food and beverage operations for landmark, 4 star boutique hotel and award-winning restaurantConsistently exceed monthly budget in sales and profitability through effective leadership of restaurant management staff.Led company (60 stores) in percentage sales growth, same store sales, in 2004 vs 2003Improved training for assistant managers to ensure development of their leadership skills, customer service skills,company philosophy and financial understandingDirected and coordinated activities to obtain optimum customer service through guest recognition programs, staffparticipation and utilizing the Open Table reservation system for maximizing customer databaseDeveloped budget, maintained revenue forecasting, managed food and beverage cost and controls, labor and direct operating expenses

Set standards of excellence in areas of leadership, financial management, systems and procedures, culinary · operations, training and development of staff and management Developed successful marketing and sales strategies in highly competitive market · Increased sales consistently with significant improvement in special events/catering · Recipient of company recognition awards for driving store excellence, customer service and upholding core

Responsible for all aspects of food and beverage at luxury boutique hotelHired as part of core team to implement new concept and re-brand hotelUnderstanding of financial and operational management, budget and revenue forecasting, variance reports, foodand beverage cost controls and payrollAchieved quality and conceptual integrity at all levels of staffing, service and presentationDeveloped teamwork through leadership and promoting an environment that enhanced staff personally and professionally

Responsible for site selection and development, project financing/acquisitions, all aspects of concept and business developmentDirected operations team on all opening projects & developed and implemented marketing campaigns for all propertiesManaged financial operations for each store