RESTAURANT & HOSPITALITY CONSULTANT

History of successfully transforming Hospitality operations through performance improvements
and cost reductions to maximize service and profits. Forward-thinking leader with analytical
and critical thinking skills to solve all types of routine and complex business problems. With a
proven history of Over 15 years dedicated to food and beverage service.

•   Worked with clients to coordinate and identify troubled for a profitable solution.
•   Evaluated financial and administrative operations.
•   Optimized customer service procedures to increase satisfaction and customer loyalty.
•   Transformed business exterior, interior look, social media presence and marketing
strategies.
•   Maintained clean, safe working area in compliance with company policies.
•   Trained new team members on menu items, operating procedures and company policies.
•   Drove sales and profitability by upselling beverages, appetizers and desserts.
•   Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
•   Trained front-of-house staff on restaurant policies and procedures, guest service
techniques and communication skills to promote positive experiences.
•   Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
•   Determined root cause of performance trends and developed process improvement
plans which targeted assurance in safety, health, quality and customer satisfaction.
•   Built revenue by delivering innovative catering services, leading region in catering
sales.

•   Manage food service sales, costs and budget administration to keep operations in line with financial
•   Developed and implemented strategies to enhance team performance, improve processes and boost results.
•   Improved presentation and sales approaches to increase revenue.
•   Followed proper food receiving, storage and preparation techniques to maintain
ingredient and dish quality.
•   Added new menu options by consulting with talented chef to develop new recipes
based on local, seasonal ingredients.
•   Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
•   Produced detailed documentation to outline potential worker issues.
•   Collaborated with server trainees to promptly resolve potential customer concerns.
•   Executed hands-on preventive maintenance and repairs to keep equipment functional.
•   Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
•   Overseeing day to day operations of multiple outlets this included full-service dine in restaurant, fresh press juice bar, coffee bar, Lounge Bar, Cabana's, and Pool side
service with 1 Executive Chef's, 1 Chef de Cuisine, 2 Sous Chefs, and 95 Team
Members (FOH and BOH).
•   Trained front-of-house to uphold policies and procedures, guest service techniques
and communication skills to promote positive experiences.
•   Forecasted sales, allocated resources and managed labor to improve productivity
metrics by 15% vs PY.
•   Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
•   Exhibited thorough knowledge of foods, beverages, supervisory duties, service
techniques and guest interactions.
•   Applied classic culinary training, awareness of market and menu trends, cost control
process and team building to meet and exceed brand-based performance
standards.
•   Trained front-of-house staff on restaurant policies and procedures, guest service
techniques and communication skills to promote positive experiences.
•   Resolved problems or concerns to satisfaction of involved parties.

DIRECTOR OF FOOD AND BEVERAGE

•   Responsible for all aspects of the Eatery's sales growth, including management and culture
•   In charge with overseeing revenue generation for the Eatery, Catering stores, Coffee
Bar and retail
•   Delivered and established budgetary expectations for sales setting the expectations
for all executives to meet those revenue quotas
•   Worked closely with management team to ensure that a consistent sales philosophy
is maintained within the company philosophy and standards
•   Work through and pivoted business model to ensure profit and establishment remained open through the 2020-2021 COVID Pandemic
•   I led in accepting the 2020-2021 Xenia from the Visit California Chapter-The
Resilience Award recognizes a company who has demonstrated an exemplary
response to the pandemic to ensure the well-being of employees, customers, and the community through resilience and innovation
•   Pivoted and thrived in the face of adversity by strategically rethinking their business
model to shift rapidly in the face of the pandemic response.
•   Led in the receiving the 2018 Sterling Business Award of the Year by the Temecula
Chamber of Commerce.
•   Spokes person at the Visit California Offices in Sacramento, California to represent
the Inland Empire Hospitality and Tourism invitation.
•   Responsible for the training and development of top talent into current leadership
roles and future leadership roles.
•   Revised, created, implemented, and taught current operational efficiency
•   Work closely with Marketing Team for brand positioning, communication strategies,
advertising, and public relations.
•   Monitor staff productivity and optimize procedures resulted in a 12% decrease in payroll.
•   Established operational guidelines and identified opportunities for improvement.
•   Set goals and expectations for direct reports using performance review process,
holding staff accountable.
•   Worked with management team to develop operational goals aligned with business
strategy.
•   Partnered with company stakeholders to align efforts and track goal progress.
•   Maintained retail store presentation by overseeing merchandise replenishment,
customer courtesy and inquiry response.
•   Motivated employees to share ideas and feedback.
•   Forecasted sales, allocated resources and managed labor to improve productivity
metrics by 15% vs PY.
•   Liaised with marketing team to develop and execute advertising campaigns.
•   Contributed to organizational strategic direction to improve products and services.
•   Oversaw personnel by commending or initiating promotions, transfers and disciplinary measures.
•   Organized and oversaw work schedules of departmental managers.

DIRECTOR OF OPERATIONS

•   Furloughed & Outlet Closed Due to COVID: Compass Hospitality Group USA, As the Director of Food and Beverage, I am responsible for:
•   Overseeing day to day operations for a corporate dinning account overseeing
multiple outlets this included 2 Cafes and a Coffee Bar with 2 Executive Chef's, 2 Sous
Chefs, and 80 Team Members (FOH and BOH)
•   I maintain an effective customer and client rapport and provide the overall planning
and direction within my accounts
•   I provide the overall planning by setting a positive and productive direction to achieve operation and financial goals
•   Participate in all client negotiations-including the expansion of new cafe phase and
implementation of the revamp of coffee bar and retail space which includes: the purchasing of coffee, related products and branding of space
•   Oversee and protect the food and catering trend with a focus on sales growth,
production, sanitation, and food cost controls and presentation
•   Responsible of all P&L's, budget analysis, and accounting while controlling a
subsidized account
•   Responsible for the monthly roll out Marketing and retail initiatives-Implement ideas
and communicate change in an effective and productive manner
•   Hiring, training, development, scheduling, and counseling of Team Members in partnership with HR
•   I conduct operation audits-I have successfully designed improvements to optimize
financial standards to effectively and efficiently operational productivity.

•   Oversaw training of all Team Member including MIT's in the North San Diego District
•   Supervised 14 Managers and 150 Team Members to ensure of all performance metrics within the San Diego, Riverside and Orange County territory.
•   Produced significant financial results by mentoring and empowering staff.
•   I regularly visited all my assigned locations to ensure that the individual stores
conform to the company's sales strategies and to assisted in launching a new
marketing campaigns when team member training was necessary
•   Managed daily budget report to ensure optimal profitability.
•   Gave guidance and feedback with clear daily expectations to Managers.
•   Under my management, District delivered highest EBIDA to bottom line.
•   Worked closely with the COO to forecast and budget; analysis of variance; initiating
corrective actions; establishing and monitoring financial controls; developing and implementing strategies to boost sales.
•   Responsible for identifying and mentoring staff possessing high potential abilities for management level positions.
•   Regularly exceed safety and sanitation expectations by consistently receiving a 98%
or above score for Ecosure results.
•   Maintained guest satisfaction by regularly monitoring, evaluating, and auditing food,
beverages, and service offerings.

DISTRICT MANAGER

- Milwuakee, WI
•   Created the concept and design for a luxury brownie line of products sold in specialty stores and high-end grocery stores
•   Identified markets and distribution channels locally, domestically and internationally
•   Built the brand and designed all marketing collaterals
•   Identified product partnerships
•   Managed all PR and all philanthropic programs
•   Managed all special events to ensure growth and promotion for Brand and product.
•   Minimized cross-contamination and infection risks by consistently following safe food
handling procedures.
•   Implemented and executed merchandising programs to maintain and increase sales.
•   Created new recipes and developed process improvements to avoid wastages.
•   Maintained retail store presentation by overseeing merchandise replenishment,
customer courtesy and inquiry response.
•   Identified client business and operational needs and introduced services to provide
solutions.
•   Negotiated contracts with leading clientele, encompassing industry-leading organizations and multitude of projects.
•   Devised and implemented strategies to promote organizational growth, penetrate
new markets and improve patient care standards and initiatives.
•   Analyzed variable data for operations to determine areas for improvement, increased efficiency and potential cost savings.
•   Generated daily operational and sales reports for corrective action or continuous
improvement.
•   Developed corporate objectives and strategies collaborating on quality metrics and key performance indicators (KPI), as well as strategizing with cross-functional teams
on improvement measures related to quality.
•   Participated in networking events to establish and cement community ties, B2B
relationships and industry connections.
•   Streamlined operational efficiencies by coordinating staff development and succession planning.
•   Set sales budget for prime costs, loss of goods and controllable items to improve
cash flow.
•   Defined project roadmap to solidify project objectives and milestones.

OWNER AND FOUNDER

- Milwuakee, WI
•   Delivered exceptional client experiences through hands-on leadership of associates
and managers.
•   Demonstrated a strong Guest-Facing presence.
•   Performed accurate monthly inventories of supplies and equipment, including food,
beverage, glassware and utensils.
•   Optimized profits by controlling food, beverage and labor costs by establishing
portion control and quality standards.
•   Managed inventory levels and conducted corrective action planning to minimize
long-term costs.
•   Advise and oversee Restaurant Leaders (Front of House and Heart of House Managers) and restaurant Office Assistant.
•   Ensure appropriate staffing levels throughout the restaurant.
•	Develop Pipeline for Next Level Hospitality Leaders.
•	Execute the Manager in Development Program for new managers in training.
•	Ensure guest satisfaction and brand consistency in quality of service and product.
•	Master and ensure execution of Guest Ready Routines by shift, day, week, month,
and quarter.
•	Achieve revenue targets and monitor key plan drivers by forecasting and filling
revenue gaps.
•	Recognize local and industry dining trends.
•	Responsible for full restaurant operational and financial success.
•	Participate in Facilities Maintenance program by evaluating and submitting repair
and maintenance requests in a timely manner.
•	Achieve annual EBITDA targets.
•	Maintained operations in full compliance with alcohol service standards and legal
requirements to prevent incidents of overserving or underage drinking.
•	Reduced food waste by overseeing and planning ingredients, anticipated customers
and popularity of items.
•	Coached team members on food safety and sanitation processes, customer service,
menu education and up-selling techniques to drive revenue.
•	Optimized profits by controlling food, beverage and labor costs.
•	Completed thorough opening, closing and shift change functions to maintain operational standards each day.
•	Managed accounts payable, accounts receivable and payroll.
•	Updated computer systems with new pricing and daily food specials.
•	Directed and coordinated restaurant activities to obtain optimum customer service
and strong employee development.
•	Enforced sanitary practices for food handling, general cleanliness and maintenance
of dining and kitchen areas.
•	Prepared employee schedules to maintain appropriate staffing levels during peak
periods.
•	Complied with health, sanitation and liquor regulations by clearly communicating
and reinforcing standards and procedures to employees.

GENERAL MANAGER

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