Experience

UMOM New Day Centers

• United States
• Individual and Family Services
• 1 - 100 Employee

• Executive Director

  • Jun 2022 - Present

  Director of Social Enterprise.Our Mission is to end family homelessness by restoring hope and rebuilding lives. Director of Social Enterprise.Our Mission is to end family homelessness by restoring hope and rebuilding lives.



Sandovay LLC

• United States

• CEO

  • Oct 2013 - Present

  CEO of “Sandovay” LLC a company founded by myself and 2 partners, services include menu design, development, food and service research and development, demographic research and analysis and private contracting research jobs for multiple clients including GRP, Food network, Travel Channel, and other local clients. CEO of “Sandovay” LLC a company founded by myself and 2 partners, services include menu design, development, food and service research and development, demographic research and analysis and private contracting research jobs for multiple clients including GRP, Food network, Travel Channel, and other local clients.



El Encanto Restaurants

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Corporate Executive Chef

  • Jun 2020 - Dec 2022



Pita Jungle

• United States
• Restaurants
• 100 - 200 Employee

• Director of Operations

  • Mar 2016 - Jun 2020

  Franchise director of operations. Working on optimizing menus.development of franchise General managers and Kitchen managers.Working on a systematic approach to better execution and build sales, while keeping quality of food and service at top of mind. Franchise director of operations. Working on optimizing menus.development of franchise General managers and Kitchen managers.Working on a systematic approach to better execution and build sales, while keeping quality of food and service at top of mind.



Food Network, Gordon Ramsay productions, Travel Channel

• Private Contractor/Consultant

  • Mar 2013 - Nov 2016

  Worked as a Private Contractor in the Research and development projects for multiple Producers and a variety of networks including CNN, The Food network, GRP production company owned by Chef Gordon Ramsay, as well as Chef Beau McMillan, Chef Bobby Flay and Chef Fiery through their individual production studios. Worked on a variety of projects independently in order to research multiple items, including but not limited to current food trends, demographic research ,business plan development, menu innovation, as well as research on struggling businesses and restaurants specifically to determine whether or not they could be helped and or they past the point of being helped. Contributed in creating a few recipes that would be featured on the specials menu at Elements restaurant in Scottsdale Arizona at the Sanctuary Resort which is owned by Iron Chef Beau McMillan while working with his Executive Chef Javier Reyes. As a result of my research for Chef Ramsay’s Production company a concept Restaurant was created which includes a menu which I created and own the rights to and also includes a blueprint of the restaurant, along with the perfect location based on the demographic research and potential population growth in a growing hub which has the potential to bring in between $4.5-$5 million dollars in bottom line revenue and profit in the first 3 years, My team and I completed this project all under the Sandovay LLC to which I am CEO of and continue to grow independently.



The Cheesecake Factory

• United States
• Restaurants
• 700 & Above Employee

• Sr. Executive kitchen manager/Multi unit Chef

  • Aug 2001 - 2015

  TAUGHT DEVELOPED AND TRAINED FUTURE ASSISTANT KITCHEN AND FOH MANAGERS AS WELL AS POTENTIAL EXECUTIVE KITCHEN MANAGERS-AND GENERAL MANAGERS. RAN MANY MULTI MILLION DOLLAR RESTAURANTS WITH AVERAGE SALES BETWEEN 10-12 MILLION DOLLARS A YEAR PER UNIT, MANAGED PURCHASING, INVENTORY, LABOR , PROFIT AND LOSS STATEMENT ALONG WITH MANAGING DIFFERENT SALES VOLUME IN ACCORDANCE TO THE CURRENT BUSINESS AND SEASONAL TRENDS, SUCCESSFULLY MANAGED MULTIPLE LOCATIONS AT THE SR. EXECUTIVE CHEF AND MULTI UNIT LEVEL, MENTORED AND TRAINED MULTIPLE KITCHEN MANAGERS, GENERAL MANAGERS, FOH MANAGERS AND HOURLY STAFF THROUGHOUT MULTIPLE LOCATIONS AS WELL AS IN NEW RESTAURANT OPENINGS THROUGHOUT THE UNITED STATES. SUCCESSFULLY ASSISTED IN THE DEVELOPMENT OF COMPANY WIDE MENU ROLL OUT, INITIATIVES AND POLICIES AND PROCEDURES. CONSISTENTLY TESTED OUT NEW EQUIPMENT, FOOD AND TECHNOLOGY PRIOR TO COMPANY ROLL OUT TO ENSURE EACH ITEM WAS OPTIMAL AND PERFECTED PRIOR TO ROLLING OUT COMPANY WIDE. ASSISTED IN CREATING A BLUEPRINT PROGRAM FOR TOP FOOD COMP ITEMS IN ORDER TO EDUCATE, TEACH AND ENSURE CONSISTENT FOOD WAS DELIVERED TO OUR GUEST IN ANY OF THE 200+ LOCATIONS THROUGHOUT THE WORLD. ASSISTED IN MAINTAINING THE QUALITY ASSURANCE GUIDE TO ENSURE THAT EVERY PART OF THE KITCHEN AND FOH MANAGEMENT TEAM UNDERSTOOD WHAT EXACTLY TO LOOK FOR WHEN DOING SHIFTILY LINE CHECKS. ASSISTED IN SIMPLIFYING COMPLEXITY BY REMOVING UNNECESSARY TIME CONSUMING TASKS AND CREATED A MORE EFFICIENT KITCHEN MANAGER ROUTINE TO HELP GUIDE EVERY KITCHEN MANAGER IN THE ENTIRE COMPANY WITH TIME MANAGEMENT IN ORDER TO BE ABLE TO ACHIEVE AND HIT EVERY ASPECT OF THEIR, JOB SUCH AS BEING AT THE RIGHT PLACE AT THE RIGHT TIME, VALIDATION OF PREP RECIPES AND CONSISTENT TASTING FOOD AND ALL SYSTEMS WERE BEING EXECUTED EFFICIENTLY AND AT A HIGH LEVEL ON EVERY SHIFT. THIS HELPED ACHIEVE FOOD CONSISTENCY, GREAT SHIFT EXECUTION AND READINESS AS WELL AS A SANITARY ENVIRONMENT FOR ALL OF OUR GUEST.



Copelands

• Real Estate
• 1 - 100 Employee

• Sous chef

  • 2001 - 2003

  As a sous chef I assisted in the Chandler location and ran the kitchen while executing a Southern Cuisine menu successfully and managed for over 2 years soon after I assisted in the opening of the second location in North Scottsdale Az. Successfully managed between both locations and helped the growth of the company and helped in creating consistent food, service and execution. As a sous chef I assisted in the Chandler location and ran the kitchen while executing a Southern Cuisine menu successfully and managed for over 2 years soon after I assisted in the opening of the second location in North Scottsdale Az. Successfully managed between both locations and helped the growth of the company and helped in creating consistent food, service and execution.



Fuddruckers

• United States
• Restaurants
• 500 - 600 Employee

• Hospitality Manager

  • 1996 - 1998

  First job started as a dishwasher Worked my way up to all positions including manager at the age of 16 worked in all Arizona locations including flagstaff Arizona. First job started as a dishwasher Worked my way up to all positions including manager at the age of 16 worked in all Arizona locations including flagstaff Arizona.