Results-focused management professional offering 18 years of progressive leadership experience. Transforms high-potential staff
into outstanding leaders who demonstrate the creativity and savvy that is critical to financial and operational success.
Organized Superb time management skills
Dependable Quality assurance and control
Process improvement Identifying and Developing future leaders
Customer relations specialist Employee relations
Food and Beverage Manger; Banquet and Convention Services Manager; Catering Sales Manager 05/1998 to 06/2003
Hyatt Regency – Oak Brook, Illinois
I started at Hyatt Regency as a Food and Beverage Manager and was responsible for running the 3 meal restaurant and our room
service department. In this position I was responsible for cleanliness, training, team management, scheduling, maintaining
operations and overall customer satisfaction.
After 1 year, I took over as manager of our fine dining restaurant and sports bar. In addition to the responsibilities I held in my
prior position, I was now responsible for working with our chef on daily specials, maintenance of our POS system, and working
directly with our Food and Beverage Director to ensure we kept our venues current and on point with popular trend.
After 1 year, I then moved to our Banquet and Convention Services department where I managed over 75 servers and convention
services staff. Time management, team building, communication, problem solving and organization were the critical skills I
possessed to execute this job at a high level.
After two years, I moved into the catering sales position. This position taught me how to collaborate with several different
departments to execute meetings and events to the guests satisfaction. I learned the value of asking good questions and following
up, not only with the hotel staff, but with the clients I was assisting.
Assistant Manager; General Manager Training Lead 06/2003 to 08/2012
Potbelly Sandwich Works – Chicago, Illinois
I was an assistant for 2 years and General Manager Training Lead for 7 years. My responsibilities included hiring new employees,
developing new managers, training newly hired managers/general managers, coaching, managing labor costs through efficient
scheduling and proper training, managing food costs through proper training of procedures, adhering to recipe standards, proper
ordering and use of pars, and maintaining appropriate inventory levels, general maintenance and cleanliness of the shop, execution
of company initiatives and providing exceptional customer service.
District Manager 08/2012 to 08/2015
Potbelly Sandwich Works – Chicago, Illinois
In the District Manager position, I used all the skills and experience I obtained as a General Manager to help a district of 8 stores
run more efficiently. I was responsible for ensuring that all stores were performing at top level through coaching and feedback
from visits, analyzing financial information to determine if costs were being managed efficiently and, if not, working with the
General Manager to identify the root cause of any issues and create a plan to alleviate the issue, help identify talent within the
locations and create development plans to help them reach the next level of management, actively recruit for talented managers to
bring into our organization, assist stores in creating effective marketing plans to capture more business and sales, perform
inspections of the facilities during visits to ensure stores were clean and well maintained, completed performance reviews
bi-annually, worked with other district managers to create unity amongst the districts, held monthly General Manager meetings,
reported monthly results with explanations of strong and weak results to my Market Manager and created yearly budgets.
District Manager / Assistant Operations Manager 09/2015 to Current
DIY Restaurant Group – La Grange, Illinois
As a District Manager for DIY, my responsibilities varied slightly from Potbelly. While I was still performing many, if not all of
the same functions, I was also part of developing many systems from the ground up with the company. I created training materials
for new hires in all areas of our stores (counter, pizza makers, cooks, and drivers), created training materials for shift leaders, set up
preventative maintenance for our equipment, tested out new equipment to help with efficiency ( new dough roller for speed, new
scale for consistency in product, new POS system for ease of order taking and gathering financial information), I wrote a recipe
manual complete with pictures and cost analysis, worked with our current food vendors to get online ordering, and helped
reorganize the layout of our locations for future development so we can maximize our space while minimizing the amount of labor
required to run our stores. As part of the executive team, I helped in the development of procedures for cash handling, on boarding
new hires, handling illness and injury incidents, food handling ( including a shelf life chart, getting all team members their food
handlers certificates and day dotting), employee recognition, quarterly bonus for the stores and weekly reporting of sales, labor and
Bachelor of Arts: Hospitality Management 1998
University of Illinois Urbana-Champaign - Champaign, Illinois