LMT Commercial serve real estate investors, property owners, tenants, restaurant owners and operators with services such as investment sales, 1031 exchanges, land sales, industrial, office, retail and restaurant, multifamily, life sciences, medical office, tenant representation, corporate services, real estate development consulting, business sales/M&A, and single-tenant NNN sales.

Facilitated multiple commercial real estate transactions per year: Set appointments; provided property, financial and comparative market information to prospective buyers, prepared and negotiated LOIs and PSAs to get properties under contract, helped buyers seek financing for properties and worked through all contingencies to get to settlement.Analyzed and appraised businesses for sale and facilitated the sale/acquisition process start to finish.

Created, reviewed, and negotiated commercial leases, completed lease execution by reviewing and negotiating terms, obtaining signatures, deposits, and payments.

Managed a team of 65 union employees to facilitate every aspect of the food production process items for the university’s dining program serving 1,500+ students daily.

Administrative back of house duties and projects working directly with the executive chef. Managed a team of 25 kitchen staff to expertly provide weekly first-class food service events to C-suite level individuals in Wharton’s Executive MBA program.

●Assisted in the closing process of the conference center in most facets of the business serving as Food & Beverage Manager as well as Social Sales Manager in their respective absences.●Planned, wrote banquet event orders for, and executed all weddings for the remainder of the year (13); including sourcing and coordinating with vendors and client relations.●Served as the Front of House Food & Beverage Manager for daily and special events until close.●Forecasted and managed alcohol inventory until close.●Managed a team of 12 hourly food & beverage employees in all facets of operations.●Fill in for Front Desk and Guest Services managers for support.●Actively reduced expenses and inventory to meet business demand.●Maximized revenue through sales to maintain profit in midst of a closing process.●Supported in daily operational meetings to plan out and maintain best processes and closing procedures

●Provided leadership for a team of 15 hourly servers & bartenders.●Assisted in inventory and controls processes, managed multiple haute cuisine events.