Director of Operating Systems

• Apr 2021 - Present

Founder

• Jan 2020 - Present

We offer a wide range of services designed to handle the challenges small to medium sized operators face on a daily basis with the goal of getting you out of the weeds and back to your customers. Services available include: COVID Back-To-Work Solutions Cost Control Solutions Health & Safety Solutions Operations & Staffing Solutions We offer a wide range of services designed to handle the challenges small to medium sized operators face on a daily basis with the goal of getting you out of the weeds and back to your customers. Services available include: COVID Back-To-Work Solutions Cost Control Solutions Health & Safety Solutions Operations & Staffing Solutions

Food And Beverage Operations Director

• Oct 2002 - Oct 2019

Director focused on Food & Beverage and Operations for multi-concept, national brand generating over $32M in sales annually. Key developer of group-wide operating systems used to unify varied operations across the company to positively impact revenue, labor and costs of sales targets. • Direct Food & Beverage strategies including menu programs, product innovation and development, cost analysis and pricing strategies across all channels • Negotiate and manage national account level F&B contracts, monitor local level supply chains and standards to meet established guidelines and cost targets • Coordinate promotion and marketing initiatives that build on key brand positions, facilitate sales growth and enhance market positions across multiple concept channels • Facilitate new concept development and associated processes including kitchen design, equipment packages, small wares, supplier decisions, staff hiring, staff training and development • Direct F&B menu execution specification standards and all related resource and training materials • Improved product execution and consistency through a menu quality assurance program resulting in higher guest satisfaction ratings and improved operational efficiencies • Improved company-wide health department scores by implementing a complete internal food safety and HACCP program resulting in average health department scores above 96% • Decreased FOH and BOH labor costs through implementation of a forecast integrated labor control and scheduling program from a group average of 28% down to 23% • Developed and implemented food cost control procedures and methods resulting in COS reductions annually from a group average of 35% down to 28% • Analyze, review and feedback to teams on P&L performance, recommend and facilitate actions to achieve budgeted and forecast related goals and targets • Coach, mentor, engage and develop management teams to maximize their success and contributions to business performance goals Show less

Executive Chef/Food & Beverage Director

• Sep 2000 - Oct 2002

Coordinated renovations and re-development of the Food and Beverage program for a historic 204 room hotel property in the Arts District of Portland, ME (now a Westin property) as Executive Chef and F&B Director • Was hired to develop, implement and direct a completely new Food & Beverage program for the hotel to update and revitalize its market position as the grandest hotel in Portland • Created food and beverage menus, standards and specifications for a catering program managing 18,000 square feet of meeting space and a staff of 25 • Established food and beverage menus and service standards for the lobby lounge, room service and the Top Of The East rooftop cocktail lounge • Conceptualized, developed and launched from the Executive Chef position, locally acclaimed continental cuisine influenced restaurant Decoupage, serving 3 meal periods daily • Created and managed a 250 bottle wine list to accompany the seasonal menu program in Decoupage • Led daily operations in the kitchen through hands-on participation, constant training and development, and team based collaboration for successful event and daily operation execution • Sourced and spec’d all food and beverage items, managed purchasing budgets and vendor programs across all outlets • Coordinated all Food & Beverage operation budgets and P&L management with Hotel General Manager and Controller • Key member of the hotel’s Executive Committee • Led total Food & Beverage team of 45 employees • Maintained food costs at 31% and total labor at 12% • Collaborated with the hotel sale team on catering events and specialty programs through direct consultation with planners and guests, coordinated and led the BOH operations for all catering events • Awarded People’s Choice Award for the Chocolate Lovers Fling – 2002 for my Chocolate, Chocolate Crème Brûlée Show less

Executive Chef

• Sep 1997 - Sep 2000

• Hired in the role of Sous Chef and promoted to the Executive Chef position after one year • Managed 120 seat up-scale Asian/French fusion restaurant kitchen and event execution for the hotel’s catering facilities in a hands-on role (sauté station) working all service periods • Successfully continued previous chef’s “Chef Table” program offering a table in the kitchen for up to 12 guests with special features and wine pairings • Managed kitchen and restaurant staff of 25 employees • Responsible for bi-annual menu development and implementation, room service menu, catering menus, Budget and P&L management, and all purchasing for both Food & Beverage • Successfully negotiated and implemented a Prime vendor contract and negotiated the purchase and implementation of a new POS system • Developed and implemented an Inventory Management program that reduced Food COS by 4% in the first year Show less