Experience

Leverage Benefit Consulting

• United States
• Insurance
• 1 - 100 Employee

• Benefits Consultant

  • Jul 2021 - Present



Shake Shack

• United States
• Hospitality
• 700 & Above Employee

• Management

  • Apr 2018 - Jun 2022



BROOKLYN BROS. PIZZERIA, INC.

• United States
• Restaurants
• 1 - 100 Employee

• Director Of Operations

  • Mar 2020 - Oct 2021



Great State Burger

• United States
• Restaurants
• 1 - 100 Employee

• Management

  • Feb 2017 - Sep 2021



Alshaya Group

• Kuwait
• Retail
• 700 & Above Employee

• Senior Manager

  • Aug 2012 - May 2016



M.H Alshaya Kuwait

• Senior Manager II

  • Aug 2012 - May 2016

  I was asked to help with the international expansion of The Cheesecake Factory. I am part of the opening team of managers that were sent over on contract. One of my main areas of responsibility was the manager of the bakery. I managed inventory, staff and financials for the restaurant. Running one of the largest and busiest bakery departments for The Cheesecake Factory. I was asked to help with the international expansion of The Cheesecake Factory. I am part of the opening team of managers that were sent over on contract. One of my main areas of responsibility was the manager of the bakery. I managed inventory, staff and financials for the restaurant. Running one of the largest and busiest bakery departments for The Cheesecake Factory.



The Cheesecake Factory

• United States
• Restaurants
• 700 & Above Employee

• Senior Manager

  • Feb 2009 - May 2016

  Working with a thriving corporate restaurant group has allowed me to improve my knowledge and skills by giving me the backing to pursue different avenues in the restaurant industry that one may not receive a chance to experience. I have been nominated for manager of the quarter 4 times during my tenure and was named Manager of the Quarter for the fourth quarter of 2011. Also I have excelled at absorbing all aspects of the restaurant. While improving mine and others knowledge and skills through motivation and coaching I have been able to raise our level of service not only within the company but also with the hospitality industry. Show less



What the Pho

• General Manager/Consultant

  • Oct 2008 - Feb 2009

  The scope of my responsibilities ranged from all financial aspects of operating a restaurant to the day to day operations. I was able to improve guest satisfaction, check average, and cost controls through implementing systems to track, compare and validate the progression. My work outside the restaurant included going out to the local community to establish the brand by doing volunteer projects and donating to local schools and organizations. The scope of my responsibilities ranged from all financial aspects of operating a restaurant to the day to day operations. I was able to improve guest satisfaction, check average, and cost controls through implementing systems to track, compare and validate the progression. My work outside the restaurant included going out to the local community to establish the brand by doing volunteer projects and donating to local schools and organizations.



Hyatt Regency Bellevue on Seattle's Eastside

• United States
• Hospitality
• 1 - 100 Employee

• In Room Dining Manager

  • Dec 2007 - Oct 2008

  With my main focus and priority being raising service standards, I implemented a training program for new and existing employees. In two months I raised our service standards scores from a 60% average to a 90% average. I also created tracking system to track labor and sales. Once the tracking system was in place I raised the average guest check from $16.50 per person to $21.50 per person, also I was able to lower labor cost from 45% to 40%. Other responsibilities included scheduling, training, hiring, evaluating and creating a new menu and amenities. Show less



Consolidated Restaurants – Metropolitan Grill, Elliot’s Oyster House, DC Grill

• Expo Lead, Bartender, Cook, Server

  • Jun 2000 - Dec 2007

  Through training and coaching practices implemented by me, I raised the average guest check 15% without having to raise prices. I also reached out to the community and was able to increase the frequency of guests returning to the establishment from 1 in 4 people stating they would not return to 1 in 26. Managed numerous variable accounts. Through training and coaching practices implemented by me, I raised the average guest check 15% without having to raise prices. I also reached out to the community and was able to increase the frequency of guests returning to the establishment from 1 in 4 people stating they would not return to 1 in 26. Managed numerous variable accounts.