• Full culinary management of food service operations, including inventory, labor and operating costs along with budget compliance, food cost analysis and forecasting• By focusing on menu engineering, I was able to deliver sales of higher profit items with lower food costs to maintain sales targets in a declining café participation scenario• Created and executed all menus, including meal service as well as catering service• Served as Business Dining East district’s Standard Support Lead, participating in weekly region wide calls as well as leading the support of other profit centers in the district • Gained a thorough knowledge of all Aramark systems, such as Prima, GFF, Ariba, and Clarity, proactively improving related processes and helping other locations to be more efficient• Demonstrated relationship building skills with the client while leading the monthly QBR meetings• Held the team accountable for continuous high standards of execution and customer service

In partnership with the Hungarian Investment group, I helped oversee the construction of the kitchen as well as purchasing of all kitchen equipment and hiring of all front and back of the house staff. Prior to opening, I established a working relationship with local vendors whose products aligned with the restaurants vision of using non-GMO, organic, thoughtfully sourced raw materials. • Developed, planned and executed menu: Created a menu that used both seasonal and local ingredients, updated semi-annually, as well as working together with the Hungarian ownership to create fine dining interpretations of traditional Hungarian standards.• Multiple vendor management: Built strong relationships with vendors and suppliers, keeping food costs below industry standard• Food preparation and production: Utilized modern cooking techniques such as sous vide, Thermomix and vacuum machine as well as breaking down all fish, chicken and beef to maximize efficiency and quality while keeping food costs low. Implemented all hygienic and sanitary requirements among staff and in kitchen operations. • Continuously monitored latest food trends, trying them on the special board to develop feasibility for next menu • Interacted frequently with guests to enhance their meal experience• Kitchen operations: Learned basic-intermediate Spanish to help bridge the gap with kitchen staff of 5. Set up scheduling and payroll for team

With the restaurant since it’s opening, I collaborated with management to create a menu focused on modern interpretations of classic pub & bistro food such as sous vide pastrami, BBQ pork shoulder and smoked brisket, all of which were unique to the Hungarian Market • Menu Development & Planning: Created and executed multiple menus for the property combining local food trends with American standards, using European kitchen equipment such as Josper and Hold-o-Mat. • Relationship building: Successfully managed vendors, staff, and team in a foreign country. • Minimized food waste by utilizing almost all parts of the raw materials, including vegetable trimmings and bones for stock, rendering all meat fat for cooking, and saving all trim for use on specials or staff meals. • Maintained below budget expenses through accurate estimates of ingredients, raw materials, and kitchen equipment, as well as cost-effective operation procedures.

• Developed and executed extensive “American” style breakfast and lunch menu, increasing sales over 48% from the previous year• Maintained supply room and kitchen in an organized fashion• Checked the stock of store room and cooler and informed supervisor• Prepared meals according to menu and recipes set by Head Chef• Collaborated with Head Chef to create innovative recipes and concepts

During my time in country, I have worked with some of the largest companies in Hungary training and consulting a wide range of executive positions, which has given me invaluable insight and knowledge of the Hungarian and Central European market. I've planned and carried out numerous BTL activities, including hostessing and surveying. Being able to assist various Sales managers from the array of fields I have viewed has been tremendously helpful

Successfully brought numerous American and Foreign brands to the Hungarian marketplace, maximizing existing assets allowing the most efficient outcomes. This included both HBC as well as Food and Beverages. Brands included Chattem and Playtex, as well as Arizona Iced Tea. My responsibilities included negotiating pricing, handling shipping, as well as pricing and distribution here in Hungary.