Summary of Skills / Overview

Dynamic Restaurant Executive highly skilled in Operations,

Long-Term Business Strategy and Team Leadership.

My Professional history encompasses all aspects of a membership driven business model, to include restaurant proprietorship, management, and service: staffing, training, front of house & back of house management, banquet / catering operations, craft beer, wine / liquor purchasing, maintaining POS system and inventory control. Adept at integrating creative Craft Beer / Wine expertise with business management skills. Able to maintain good rapport with staff while simultaneously eliciting staff responsibility and loyalty. Proficient in Microsoft Office Suite packages and industry specific software to include: TOAST POS, 7-Shifts, Open Table, ADP, iRecruiter, Members First, Member Pride, Oracle HCM, Ctuit, Aloha POS, Compeat Advantage Accounting, Tableau, Micros POS Software and Hot Schedules.

Professional History / Experience

Le Papagayo Leucadia, CA 2022 – 2023

General Manager

As General Manager of Le Papagayo my essential duties were to open/close the restaurant daily, provide a working schedule for the team weekly, update systems and processes for opening and closing duties of staff.

Grand Restaurant Group San Diego 2020 - 2022

Director of Operations

I oversaw 5 restaurants (3 additional in the queue to open) through the COVID-19 pandemic (all restaurants remained open during the mandatory closure). Created systems and processes to help define a company culture through accountability and driving sales. I am a Team Leader that gets results by creating a Culture of Hospitality and developing Trust. Developed Marketing strategy for the GRG brand to increase sales in the “to-go” culture. Worked closely with Human Resources in developing strategies for hiring and retaining employees.

University Club atop Symphony Towers Downtown, San Diego 2015 - 2020

General Manager

Tasked with overseeing and developing a business built with a core responsibility to membership while driving Food & Beverage that excels in quality and service. Recognized within Club Corp as the leader in Member Experience, Food, Service, and quality. Developed and mentored a team of professionals in all departments, Membership, Private Events, Accounting, Member Experience to Food & Beverage. Set budgets & Forecasts for each fiscal year. Produced Quarterly/Yearly Budgets with follow up and

controls with University Club Team.

Stone Brewing World Bistro & Gardens Escondido 2012 - 2014

Hospitality Financial & Operations Manager

Oversaw all aspects of operations and financial viability of Stone Brewing World Bistro & Gardens.

Duties included, but not limited to: Front of House, Back of House and Events Management; Oversaw

Profit & Loss statements and set cost thresholds. Produced Quarterly Budgets with follow up and

controls with Bistro Management Team. Tasks included: Creation of Standard Operating Procedures,

Daily Maintenance projects and Facilities Management with Team Leads. Was Project Leader during

Aloha POS, Hot Schedules and “Compeat Advantage” Accounting Software Package rollouts for

Catering / Commissary Production / Bistro.

Stone Brewing World Bistro & Gardens Escondido 2008 - 2012

General Manager

Provided the leadership in Front of House and Back of House needed to: Increase overall Sales, Build

Guest Relationships and “Realized the potential” in a struggling concept. Grew sales from $4.2 million

in 2008 up to $10.2 million in 2012 while creating a profitable restaurant and well monitored Cost of

Goods. Led a Team of business professionals by mentoring my direct managers and hourly staff to

excel in their field, develop them and build a better working environment in which to achieve

described goals for each individual. Built and developed the necessary departments in the Bistro to

grow business and provide controls for each. Co-Leader in extensive kitchen expansion while

maintaining on-going operations & business.

Cafe Pacifica Restaurant, Old Town San Diego 2000 - 2008

Proprietor / General Manager

As I transitioned from a managing-partner to a managing-owner I continued to earn rave reviews from

the savvy business traveler and locals alike. Earning awards from: Fodor’s, Frommer’s Travel Guide, Mobil Travel, DiRoNa, Zagat and AAA continuously for Service, Food and Wine list. Since 1993 our Wine list was on the Wine Spectator Magazine’s Award of Excellence. I, as well, created a training program for the staff that enabled them to achieve a “First Pin” in the Master Sommelier Program.

Pacifica Del Mar, Del Mar, CA 1996 - 1997

Wine Consultant

Sustained and broadened scope of award-winning wine list while promoting wine maker dinners and

achieving cost and sales goals

Cafe Pacifica Restaurant, Old Town San Diego 1992 - 2000

General Manager / Partner

Developed and maintained un-compromised service and food standards for award winning restaurant

while running front of house operations in trend setting seafood restaurant. Restaurant always received

rave reviews from Fodor’s, Frommer’s, Mobil Travel and had received “Best Seafood Restaurant” by the Zagat Guide. In addition we had also achieved an additional third star by the AAA Guide.

Pacifica Del Mar, Del Mar, CA 1991 - 1992

Manager

Trained staff while defining & maintaining superior service standards adopted for high volume

restaurant. Worked with staff in wine training and developing wine sales skills.

Education

Bachelor of Science, School of Business Management 1989

University of West Florida Pensacola, Florida

Volunteer / Boards

Downtown San Diego Partnership ● Board of Director 2017 - 2020

Lamp of Learning ● Board Member; UCSD Philanthropic Scholarship program 2015 - 2020

Old Town San Diego Community Planning Group ● Vice Chair;

Also, Liaison to the City Planning Department 2000 - 2008

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