Project Management

PROJECT MANAGEMENT; OPERATIONS LEADERSHIP; ADMINISTRATIVE OVERSIGHT

Customer-Centric Strategies; Change and Process Improvement; and Exceptional Staff Leadership

Resourceful builder and implementer of cross-functional business operations that drive quality, enhance brand positioning, and contribute to revenue increases. Discerning analyst and resolute team partner in identifying deficiencies and implementing procedures, programs, and systems that standardize business practices, cut costs, and create efficiency. Highly customer-centric focused with the diplomacy, confidence, and spirit required to motivate teams, make critical decisions, and overcome challenges that impact start-up, transformational, and high-growth service organizations.

Unique Value Offered:

~ Business Planning and Execution

~ Forecasting and Budgeting

~ Cost Control and Waste Reduction

~ Sales and Marketing

~ Full-scale Facility Management

~ Vendor Sourcing, Pricing and Contracting

~ Program and Service Line Development

~ Administration and Human Resources

~ High-Profile and Large-Scale Events Planning

~ Multi-dimensional Project Management

~ Safety and Regulatory Compliance

~ Community and Executive Relations

CAREER AND ACHIEVEMENTS

EMPLOYER: CONFIDENTIAL, Cleveland, Ohio

DATES: 2011 to Present

POSITION TITLE: Associate Service Director, 2011 to present

Critical planner and manager of daily operations for a private business and sports club serving social and professional networks via fine dining, meeting rooms, and athletic facilities. Led 40+ employees in orchestrating and delivering illustrious banquets, weddings, parties, and dining events for very high-end clientele. Prepare and allocate a $500K departmental budget with full responsibility for forecasting, cost control, inventory and purchasing, labor management, revenue-generating programs, master scheduling, payroll, and point-of-sale systems that generate approximately $4M per annum. Hire and develop front house staff while ensuring mandated training is implemented and completed according to corporate and regulatory compliance metrics.

~ Cut costs 6% after lowering inventory and implementing an efficient product cycling method.

~ Decreased theft and product misuse after spearheading an improved inventory tracking system.

~ Enriched member relations among regular clients by creating and launching special events that included bi-monthly wine dinners and themed cooking classes.

~ Generated a high percentage of repeat and word-of-mouth business; established a repertoire for getting to “know” clients and their needs while delivering unparalleled customer satisfaction.

EMPLOYER: CONFIDENTIAL, Cleveland, Ohio

POSITION TITLE: Executive Sous Chef, 2010 to 2011

Essential director of daily culinary operations ranging from recipe creation/standardization, presentation, and production through forecasting, inventory/purchasing, safety, sanitation, and compliance. Held equal accountability for budgeting, cost control, waste reduction, labor management, policies and procedures, payroll, and a la carte/banquet revenue generation. Nurture cross-functional relationships with members, internal/external staff, and guests. Hired, trained, and mentored back house staff.

~ Delivered an annual budget savings of $50K ($350K per annum) by optimizing kitchen production and efficiency through refined process improvement initiatives.

~ Generated revenue by promoting the quality and distinct menu options via food tasting events.

~ Decreased costs 7% after identifying deficiencies, refining ordering practices, and selecting purveyors that focus offering seasonal products.

~ Created, wrote, and priced three seasonal menus featuring daily specials that were well received by patrons; rewrote catering menus and adjusted prices toward targeted demographic.

~ Trained new and existing employees on the development and implementation of new menus.

EMPLOYER: PERKINS RESTAURANT, Brooklyn, Ohio

DATES: 2009 to 2010

POSITION TITLE: Associate General Manager - GM

Pivotal driver of sales and profit metrics by leading front-of-house operations that ensure quality and guest satisfaction. Assisted the general manager in analyzing and planning administrative activities, work force operations, and implementing all policies, procedures, programs, and performance standards. Managed and allocated a $300K budget and tracked and reported on daily revenues, scheduling, and payroll. Promoted branding by ensuring menu items were prepared, portioned, and presented according to standards and specifications. Monitored and identified deficiencies and instituted corrective actions as required. Oversaw facility and equipment management and maintenance, as well as restaurant safety, sanitation, security, and compliance. Performed and/or trained staff in carrying out the duties of every position. Hired and trained cross-functional staff and measured performance.

~ Served as acting GM during the majority of tenure to cover the existing GM’s maternity leave.

~ Increased sales 8.7% over prior year by creating and facilitating in-store advertising campaigns and training staff on up-sell techniques; motivated staff with contests, prizes, and free meal incentives.

~ Cut food costs 4% and labor costs 10% in three months via process improvements and conducting cross-training initiatives.

EMPLOYER: GABRIELS RESTAURANT, Providence, Rhode Island

DATES: 2006 to 2009

POSITION TITLE: Executive Chef and General Manager- GM

Strategic business and kitchen operations leader for a small upscale, bistro-style restaurant with $1.5M in annual revenue and 15 employees. Managed a budget of $700K and oversaw cost control, forecasting, inventory, purchasing, marketing, business development, menu creation, pricing, quality, and guest relations. Enforced policies, procedures, and standards and ensured safety, sanitation, and regulatory compliance measures were achieved.

~ Increased business 10% per annum over three years via clever marketing, quality cuisine, and strong word-of-mouth campaigns.

~ Recognized for successfully producing a profitable operation at approximately 8% below estimate.

EARLY COLLEGE CHEF INTERNSHIP HIGHLIGHTS

~ Cuban Revolution in Providence, RI

~ Capital Grille in Providence, RI

~ La Centre Banquet and Conference Facility and Catering in Westlake, OH.

EDUCATION, SOFTWARE SKILLS AND AFFILIATIONS

JOHNSON AND WALES UNIVERSITY, Providence, Rhode Island

~ Candidate, Master of Business Administration - MBA, 3 credits remaining

~ Bachelor of Business Degree

~ Associate of Science, Culinary Arts

SOFTWARE PROFICIENCIES

Microsoft Office Suite, Chef-Tec, Kronos, POS Systems

PROFESSIONAL AFFILIATIONS

~ Member, Institute of Food Technologists

~ Member, National Restaurant Association

~ Member, Johnson and Wales Alumni Association

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