• Revamped health and safety protocols from the ground up, establishing a rigorous framework where none had previously existed. Achieved full staff compliance with TABC and Food Handlers regulations, elevating adherence rates from 20% to a flawless 100%.• Reduced food costs by 5% (an annual savings exceeding $36k) by implementing targeted cost-cutting initiatives such as reduced comps and renegotiated vendor prices.• Designed and directed weekly and nightly inventory and budgeting procedures encompassing food, wine, beer, and liquor to minimize waste and mitigate theft risks.• Collaborated with internal and external marketing teams to expand visibility locally, including the surrounding residences, businesses, and hotels.• Managed and planned large reservations and corporate events such as seated dinners, cocktail parties, and restaurant buyouts for larger functions.• Conducted new employee training, onboarding, and payroll.• Utilized inventory management applications to input recipes, ensuring precise calculation of cost of goods (COG) sold.• Collaborated with the area director and founding partners to organize biannual tastings, showcasing a curated selection of seasonal, trending, and cost-effective menu items tailored to our discerning clientele.• Directed the procurement of a diverse selection of craft draft beers, along with a wide array of fine whiskies.

• Designed and managed an extensive kitchen remodel project, including vendor scheduling, site preparation, and business continuity planning.• Accountable for recruiting and training senior restaurant staff, including front-of-house managers and chefs with the capacity to serve as mentors to teenagers. • Restructured a year-long youth internship program, dividing it into seven distinct stations within the restaurant: server, busser, host, prep, grill, salad, pastry, and dish.• Coordinated fundraising events, including holiday dinners and Sunday concert series, and assisted in staffing D Magazine's 'Best New Restaurants of 2021’ event.• Took part in initiatives like Breaking Bread and Building Bridges; dinners that fostered constructive dialogue between youth who have interacted with the justice system and local law enforcement.

• Grew sales from $6 million in 2015 to nearly $9 million by the end of 2019.• Identified and expanded partnerships and bookings for large parties and catering with locally based corporate clients such as Toyota, Dr. Pepper/Keurig, Frisco ISD, McKinney ISD, and the Frisco Chamber of Commerce.• Managed a 23,000 square foot facility, catering to an average of 5,500 guests per week.• Oversaw talent acquisition, conducted training for new team members, managed scheduling, and provided leadership to a staff of 120 individuals, including three managers.• Developed initiatives to boost staff motivation and enhance employee morale through sales and bonus incentives, social gatherings, and fostering a strong sense of community.• Stayed current with health and state regulations, implementing, and enforcing processes to consistently meet or surpass standards in sanitation, food quality, and presentation.• Directed computer systems management, budgeting, inventory control, and all accounts receivable. Oversaw daily staff cash-out, safe reconciliation, and deposit activities.• Developed inventive marketing campaigns including initiatives such as complimentary 'kids’ meal' cards, holiday-themed store events, and gift card promotions.• Consistently surpassed performance benchmarks of all other La Hacienda restaurants each year, achieving growth rates ranging between 20% to 60%.• Produced monthly profit and loss (P&L) reports and implemented strategies to reduce operating costs by optimizing purchasing processes, minimizing waste, and enhancing vendor management practices.• Devised and refined multiple operational models to ensure business continuity and prioritize staff safety amidst the challenges of COVID-19 and evolving local mandates.• Served as general contractor for facility maintenance projects with budgets ranging from $50,000 to $200,000.