Developed and executed on strategic business plan for this international importer of specialty food products from Italy. Directed all business operations, including partnership development, logistics oversight, P&L management, strategic planning and supply chain management. Restructured business plan multiple times to meet market demands. Transitioned operations from utilizing global distributor in Italy to domestic distributor to oversee the movement of buffalo milk mozzarella to local markets. Introduced policies and procedures that aligned with FSMA (Food Safety Modernization Act) and FDA (Food and Drug Administration) regulatory requirements. Prepared and reviewed financial reports to identify potential issues and implemented process improvements to maximize profit and cut operational costs. Drove overall sales from -0- to $400K+ by identifying and securing new business opportunities. Developed strategies for potential expansion into new markets, including Colorado and Washington.

Served as a valuable resource for business clients, providing guidance and support on operational leadership to help maximize profit and meet corporate objectives. Partnered with clients’ leadership team to develop and implement strategic business initiatives for driving the sustainability and ongoing improvement of the company. Supported the opening of 2 new Marriott restaurants. Worked closely with corporate and market leadership to implement and execute on operational strategies for successful restaurant launch. Fulfilled roles in customer service and general bar tending duties for two J.W, Marriott properties.First-Tactical Health - Developed business plan and presentation for wellness programs aimed at public employee markets, including police and fire departments. Devised business concept focused on decreasing public health costs. Conducted extensive research, prepared proposal and presented to unions and state/federal agencies.

Developed a mini-casino concept, created business plan and led the end-to-end start-up of the business. Oversaw the development and implementation of policies, processes and procedures, ensuring overall compliance with state and federal regulatory standards. Hired, trained and managed a staff of 6, providing ongoing coaching and support to ensure optimal performance at all times. Held full accountability of all business operations, including product procurement, vendor relations, compliance management, P&L management and customer service. Created business concept that provided food, beverage and video poker gaming operations targeting middle to low socio-economic neighborhoods. Designed and presented business plan to gain approval from the Nevada Gaming Control Board and Nevada Alcohol Beverage Control; established policies and processes that aligned with regulatory standards. Coordinated, implemented and managed various service offerings within the business, including food service, liquor service, cigarette sales and video poker machines. Developed and implemented player incentive programs to enhance brand exposure and drive improvements to customer satisfaction and loyalty. Drove annual sales to $500K by consistently revising marketing strategies and client engagement initiatives.

Oversaw daily operations for the multi-state restaurant/bar chain with 3 concepts and 11 locations, including Lake Mead Tavern, Harmony Inn and Maddy’s. Provided strategic leadership of all operations, including P&L management, sales and marketing, regulatory compliance, staff development/management, HR oversight and food and beverage inventory planning. Defined and implemented short- and long-term strategies for driving sales and business growth, as well as improving customer relationships to increase satisfaction and retention. Facilitated the company’s expansion by leading the purchase and start-up of 2 new locations during tenure; partnered with construction teams to manage the planning and execution of ground-up restaurant construction, ensuring on-time and within budget completion. Hired, developed and managed a staff of 100 across all locations; facilitated performance evaluations to identify inefficiencies and implemented corrective action as needed, including additional training or disciplinary action. Managed restaurant planning tasks, including menu planning and food/beverage inventory purchasing. Revised menus according to client demands and expectations. Supported the company’s ongoing revenue improvement, driving total annual sales to $30M+.

Led operations at a new Pan-Asian concept restaurant offering 5 separate cooking areas. Managed all daily operations, including training, developing and supervising a staff of 100+ direct reports within a union environment. Held accountability for inventory control, compliance management, P&L analysis and sales functions. Drove annual sales to $7M in the first year by introducing strategic initiatives to enhance brand exposure. Recipient of the Las Vegas Life Epicurean Award in 2004 for Best of Las Vegas. Selected to serve on 5-person committee for determining beverage programs for the casino’s restaurants and bars.