Negotiated, implemented, and managed the opening of a 210-seat restaurant/bar ventures for a Connecticut-based realty group. (Projected sales 1.5M/year) Prepared budgets and provided owners with detailed reports on revenue and expenses. Developed business plans, feasibility reports, and financial models implemented sales/marketing strategies, negotiated business contracts and adhered to budgets. Managed the construction and renovation of the physical space Contracted with local licensed contractors, including plumbers, HVAC, electrical, and general contractors for all build outs and maintenance of facility. Negotiated with State and Local officials on compliance issues prior to opening. Hired and managed cleaning crews for fire suppression systems and all restaurant cleaning/maintenance. and hired all contractors for renovation and maintenance of restaurant space. Responsible for all restaurant operations including purchasing accounting payroll menus licensing compliance forecasting and monthly operating budget. Responsible for food service operations in the residential dining halls division including recruitment hiring training evaluation labor costs and menu development. Led the effort to modernize the order/inventory systems including training existing personnel on the use of new PC-based technology Managed all aspects of the five college dining halls with $12M budget and staff of 42 people. Opened two separate offices of telecommunications firm and brought them to profitability within one year.

Highlights:

• Real Estate
• Buying
• Construction
• Licensing
• Chef
• Financial
• Financial Models
• HVAC
• property management
• Banking Industry
• mortgage