Experience

Black Tap Craft Burgers & Beer

• United States
• Hospitality
• 100 - 200 Employee

• General Manager

  • Mar 2022 - Present

  New York City Metropolitan Area General Manager of a restaurant specializing in Craft burgers and beer that has locations around the world. Manages all front of the house and back of the house staff including all recruitment, training, and development of qualified employees. Manages Revel POS and Bbot which is a web-based contactless order and pay solution that allows guests to order food and drinks from their phone to their table using QR codes. Manages weekly payroll.



Waypoint Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• General Manager

  • Mar 2021 - Oct 2021

  Southold, New York, United States General Manager of a seasonal (May 1 - October 31) waterfront seafood restaurant nominated for “Best Waterfront Dining” in northforker.com, July 2021. Managed all front of house staff including all recruiting, training, and development of qualified employees. Utilized TouchBistro POS, TouchBistro Reservation System. Managed beverage orders, generating relationships with local vineyards and winemakers to ensure best pricing. Managed weekly payroll processing. • Effectively established… Show more General Manager of a seasonal (May 1 - October 31) waterfront seafood restaurant nominated for “Best Waterfront Dining” in northforker.com, July 2021. Managed all front of house staff including all recruiting, training, and development of qualified employees. Utilized TouchBistro POS, TouchBistro Reservation System. Managed beverage orders, generating relationships with local vineyards and winemakers to ensure best pricing. Managed weekly payroll processing. • Effectively established mobile iPads for servers converting from paper ordering, saving servers 50% of processing time. • Converted manual reservation entry to Touch Bistro Reservation system. • Redesigned restaurant floor plan to optimize seating increasing capacity by 50 seats. • Overall management of all catering and private events. Show less



PISTICCI RESTAURANT

• United States
• Restaurants
• 1 - 100 Employee

• Director Of Operations

  • Aug 2019 - Aug 2020

  New York, New York, United States I directed the implementation of operational strategy for a fast-paced restaurant location with $4M in annual revenues. While in this position I: • Increased year-over-year private party revenue by 10% in 4Q2019. • Efficiently converted restaurant operations and drove extensive operational change to respond to COVID-19 regulations, including $400 monthly savings in delivery service by refocusing the in-house busser team • Converted to handheld mobile technology for order taking and… Show more I directed the implementation of operational strategy for a fast-paced restaurant location with $4M in annual revenues. While in this position I: • Increased year-over-year private party revenue by 10% in 4Q2019. • Efficiently converted restaurant operations and drove extensive operational change to respond to COVID-19 regulations, including $400 monthly savings in delivery service by refocusing the in-house busser team • Converted to handheld mobile technology for order taking and contact-less credit card transactions to increase customer satisfaction. Show less



CJC Consulting Services, LLC

• Independent Consultant

  • 2017 - 2019

  Greater New York City Area I consulted with clients in diverse business verticals to address business systems and operational issues with technology solutions.



Converged Compliance Solutions

• United States
• Information Technology & Services
• 1 - 100 Employee

• Operations

  • 2016 - 2017

  New York, NY I established and maintained day-to-day support operations for a start-up leveraging technology to address trading floor telecommunications challenges for domestic and international firms.



Presidio

• Health, Wellness & Fitness

• Managed Services Operations Manager

  • 2015 - 2016

  Lewisville, Texas I provided comprehensive leadership and guidance to a team of 6 direct reports and 100+ technicians in the operations of 3 network operations centers located in Texas, Florida, and New York, serving over 600+ clients. I oversaw fault management, ticket and call management, SLA, change control and risk management, as well as disaster recovery and business continuity. Accomplishments in this position include: • Reducing client attrition by 60% and enabling an additional 30% increase in… Show more I provided comprehensive leadership and guidance to a team of 6 direct reports and 100+ technicians in the operations of 3 network operations centers located in Texas, Florida, and New York, serving over 600+ clients. I oversaw fault management, ticket and call management, SLA, change control and risk management, as well as disaster recovery and business continuity. Accomplishments in this position include: • Reducing client attrition by 60% and enabling an additional 30% increase in client handling without additional staffing resources with process optimization. • Reducing employee attrition by 64%. Show less



TGIFridays

• United States
• 1 - 100 Employee

• Kitchen Manager

  • 2014 - 2015

  Huntington Station, NY I managed all kitchen operations at a location with $3.2M in annual revenue, recruited into the company's fast-track GM training program. I maintained adequate inventories of all food items, minimizing waste and collaborating with vendors to manage costs and ensure consistency of ingredients. I adhered to all established health and safety, food hygiene, and stock procedures. While in this role, I lowered food waste from 3% to less than 1%, and food costs from 32% to 29% of sales.



Smokey Bones Bar and Fire Grill

• General Manager

  • 2012 - 2014

  Ronkonkoma, New York, United States I led a front- and back-of-house team in delivering exceptional customer service as part of a comprehensive operations strategy for a $3.6M location. I managed food and liquor inventory levels and costs, sanitation and food safety initiatives. While in this position, I drove down food and liquor waste, and lowered cost of food from 31% to 28% of sales, liquor from 23% to 19%.



OTG Management

• United States
• Hospitality
• 700 & Above Employee

• General Manager/ Multi-Unit Manager

  • 2009 - 2012

  Jamaica, New York, United States I managed multiple airport concession restaurant locations with annual revenue of up to $13M at Washington National, John F. Kennedy, and LaGuardia Airports, overseeing the activities of 6+ locations simultaneously. I recruited and trained unit leadership and staff, managing performance, delivering training, and building a leadership bench to fuel growth and organizational capability. Accomplishments in this role included lowering food costs from 34% to 30% of sales and liquor costs from… Show more I managed multiple airport concession restaurant locations with annual revenue of up to $13M at Washington National, John F. Kennedy, and LaGuardia Airports, overseeing the activities of 6+ locations simultaneously. I recruited and trained unit leadership and staff, managing performance, delivering training, and building a leadership bench to fuel growth and organizational capability. Accomplishments in this role included lowering food costs from 34% to 30% of sales and liquor costs from 24% to 20%. Show less



Floyd's Bar and Grill

• General Manager

  • 2008 - 2009

  Alexandria, Virginia, United States In this position, I oversaw day-to-day operations of a restaurant / night club, supervising both back-of-house and front-of-house operations and maintaining full P&L responsibility. I led a team of managers, chefs, bartenders, wait staff, bus staff, hosts / hostesses and nightclub security in food and liquor preparation, managing performance and ensuring uncompromised customer service levels.



Professionals in the City

• Entertainment Providers
• 1 - 100 Employee

• Entertainment Manager

  • 2007 - 2008

  Washington, District of Columbia, United States



Fat Tuesdays Restaurant & Jazz Club

• Restaurant & Jazz Club Manager

  • 1992 - 1997

  New York, New York, United States