• Owned two Capriotti's Sandwich Shops• Opened and operated first Long Island Capriotti's franchise • Managed real estate, construction, hiring and all opening and ongoing operations.

Responsible for maximizing sales of supplier brands to the trade through effective territory planning, selling, merchandising and communication that enabled the achievement of company and supplier objectives.

•Owned the Area Directorship for the New York, New Jersey and Connecticut markets for Hurricane Grill and Wings.• Developed a Territory and Marketing Plan for New York, Connecticut and New Jersey to begin the franchise sales process for the market.• Handled all financial aspects of developing new locations including forecasting pro-forma and business plans for new locations to forecast sales and all expenses. Negotiated LOIs and managed the lease negotiations process for seven leases in the New York market.• Oversaw the entire construction process for five restaurants from architectural design through opening of the restaurant.• Successfully owned and operated one Hurricane Grill and Wings.

• Owned three Quiznos franchises in New York Metro Market. Responsible for all aspects of the businessincluding general management, sales, and day-to-day operations.• Led a group of 60 franchisees in locating and developing their sites. Guided franchisees through thearchitectural permitting and construction processes of their locations.• Opened the first 30 units in the New York Metro area. Responsible for all operations and franchisee relations for a period of three years.• Developed a team of eight to assist in new store openings, monthly inspections, ongoing operational support and quarterly system-wide limited time marketing offers.

• Managed kitchen staff of 30. Responsible for food quality, scheduling and food cost.• Handled all aspects of human resources responsibilities including hiring new staff, managing employee reviews, and executing disciplinary actions.• Opened and assisted opening of three new northeast locations across New York and Maryland.

As a graduate from the Culinary Institute of America, I began my professional career as a manager for the Marriott Marquis in new York. Through the course of my five year career at Marriott, I was promoted to Sous Chef, and eventually to Department head.