PROFILE I Have been in the industry for 28 years. My foundation of corporate operations set the tone early in my career by building a great work ethic. It was not till I started studying under some of the best chefs in Atlanta (i.e Nick Oltarsh, Gregg McCarthy) that I learned how to cook and more importantly, how to run a successful and profitable kitchen. at the same time, developing, educating and creating a winning team. My attention to detail puts me at a higher level in all parts of the restaurant such as inventories, labor cost and projections, menu development, complete understanding of the P&L and most importantly how it works and how to manage it. These are the core values that have made me successful as well as the restaurants I have been in. Having extensive knowledge of the Front of the house operations helps me convey to the Back of house and how important each and every guest and their experience is. What we do today good or bad will affect us not tomorrow but months down the road. As you notice my first 4 employer's( Killer Creek, Rays on the River, Murphy's and Crescent moon )was all under 1 owner. While trying to better not only myself, but the restaurants that employed me. I 'm always willing to accept any challenge that the company need's in order for us to be successful. Attitude and Experience is priceless in our industry.

Highlights:

• Chef
• Labor Cost
• Management
• P&L
• Inventory sheets
• Accenture FOUNDATION
• Attention to Detail
• Spanish Language
• Food Knowledge
• English language