Description
Experience Summary Over twenty years of restaurant and food & beverage related industry experience - culinary creations as well as service and staff development, concept definition and formation, E-commerce food and beverage sales.Expertise in the capacity of restaurant general manager, food and beverage manager, director of outlets, service and development manager, culinary manager, owner and executive chef. Fresh Chefs Nashville / Food and Beverage Consulting: August 2014 - Present Partnership in an E-commerce online concept of freshly prepared gourmet meals that are delivered to customers in Nashville and surrounding counties.Facilitates cooking workshop, Corporate meetings and functions, Private diners, social events, weddings, specialty product merchandising and more. Consult food and beverage concept from fruition to launch. Aura Restaurant / Lounge 1811 Division Street Nashville, Tn 37213 Proprietor June 2012 - August 2014 Concept development, design, launch and managed. Report back to the investor on financial and operation success and challenges. Negotiated all vendor bids in areas of marketing and promotions, management staff hiring and evaluations, budgeting and forecasting, profit and loss analysis, define market share and segmentation. Franklin Marriott Hotel 700 Cool Spring Blvd Franklin, Tn 37067 Director of Outlets March 2008 - June 2012 Oversees a service team of thirty plus, three assistant managers, designed and implemented all service area training manuals, set ongoing department standards and expectations, employed initiatives for revenue generation and sales building, member of Nobel food and beverage advisory committee, maintain and improve all revenue capture targets and exceed monthly flow thru on a consistent basis. Task force member in opening of two hotels Boscos Nashville Brewing Company 1805 21st Avenue South Nashville, TN 37212 General Manager October 2006 - November 2007 Leading a management team of six, with focus on building managers that can grow to lead others and develop to become great managers and general managers. While building a significant increase in guest count and bottom line contribution, Set controllable and achievable standard for team building, training and development, accountability, also projects all monthly forecast and budgets. Romano's Macaroni Grill Cool Springs, Franklin, TN 37064 Service and Development Manager June 2004 - October 2006 Responsible for training and development of all service team members, Co-ordinate and facilitates new hire orientation and training objectives to enhance team member knowledge, skills and performance. Create weekly sales and labor projections, design programs to manage employee retention and evaluation. Create initiatives to exceed sales and service goals while emphasizing guest satisfaction and service consistency. Culinary Manager January 2003 - June 2004 Responsibilities include: Front and Back operations, food, wine and beverage purchases, setting and achieving sales projections/goals, analyzing purchases and cost control system, inventory, employee management and training standards, scheduling and labor budgets. Repair and maintenance responsibility included. Food & Beverage Manager/Executive Chef Legends @ Druid Hills, Fair field Glade Community Fair field Glade, TN February 2002 - November 2002 0 Designed and implemented new concept for the Legends - developed business plan, dining concept, conducted market analysis, restaurant layout as well as negotiated vendor contracts for equipment purchases and supplies. * Created new menus (banquet, groups and regular dining) and wine lists, etc. * Implemented new budgeting and cost control procedures. * Generate and present monthly performance analyses and forecasting reports. * Responsible for operations and overall department management. Quails Restaurant, 4936 Thoroughbred Lane, Brentwood, TN Owner/Executive Chef December 1996 - October 2001 Total responsibility for all facets of business operations: * Annual, monthly and weekly forecasting and budgeting of food sales and beverages, labor expenditures, facility maintenance and repair, etc. * Research and select appropriate vendors for all purchases * Designed and created all Quails menus including group menus for promotion, private functions, wine dinners & tasting * Recruit, hire and train management and kitchen staff * Maintain inventory control through tracking inventory, price changes and invoices * Participated in various community events including Taste of the Nations, Soup Sunday, Star Chefs March of Dimes, Nashville Arts, Junior League, Nashville Symphony, etc. Special Recognition: * Quails Restaurant voted Best Restaurant in Brentwood by Nashville Scene Readers Poll - 1998, 1999, 2000, 2001 * Quails Best Wine List in Brentwood - Review Appeal/Brentwood Journal - 1998 & 1999. * Rated one of Top Ten Executive Chefs in Nashville - 1999 / 2000 * Quails rated Three Star plus check by AAA and Mobile Travel Guide
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