• Sourced and managed all products and vendors. • Led training for all staff and developed all systems of operations and standard operating procedures for startup restaurant. • Managed all day-to-day operations.

• Led a team of 150 employees serving 500 patient rooms, a café serving 3000+ employees/visitors daily, catering and coffee juice bar operations out of a "from scratch" kitchen exceeding $25mm. • Implemented processes that eliminated waste, saving over $100k annually.

Developed leaders and enhanced profits through goal-oriented process improvements and the elimination of waste for a high-volume scratch kitchen.

• Director of operations grossing over $3.5 million per year and earning multiple breakfast awards. • Improved processes to reduce labor by over 3% annually.

• Project management during build out with vendors and contractors. • Development of all processes and training for operation. • Tripled projected sales of $1.1mm to over $3.5mm in first year.

• Re-branded health club restaurant and café. • Developed procedures for all BOH operations, conducted training and lead weekly team meetings. • Developed and maintained financial goals.