General Manager

• Dec 2021 - Present

Restaurant Manager

• Apr 2021 - Dec 2021

Reopened and then operated two outside venues, Summer 2021. Responsible for improvements in hiring, training, and menu development. Oversaw drastic improvements in the customer experience by identifying and training shift leads who could manage the flow of business both FOH and BOH. In charge of inventory and purchasing liquor for entire property – upwards of $15K per week. Maintained a 21% blended liquor cost across all venues and revenue streams. During an extreme labor shortage, identified many areas of operation on the property that were in need of assistance and provided what was needed to ensure a positive experience for the guests.

General Manager

• Sep 2020 - Mar 2021

Expanding upon my experience operating during the colder months while following COVID protocols, I was hired to maintain revenue and pivot, as necessary. Balanced business needs, employee, and guest safety through two confirmed cases. Built strong delivery and online ordering programs using existing POS system and additional platforms – adding/maintaining 15% in revenue. Put in place standardized recipes, order guides and production sheets. Created financial reporting documents which were presented to partners on a weekly basis.

General Manager

• Aug 2019 - Sep 2020

Led their Kokomo’s location through the first season of being open through the winter, with intensely managed labor and food costs while building the brand, food quality and customer relations to drive top-line sales. Pivoted multiple times to accommodate COVID restrictions. Upon re-opening, revenue increased 35% over previous year with strict protocols in place. Led their Kokomo’s location through the first season of being open through the winter, with intensely managed labor and food costs while building the brand, food quality and customer relations to drive top-line sales. Pivoted multiple times to accommodate COVID restrictions. Upon re-opening, revenue increased 35% over previous year with strict protocols in place.

Lead Consultant

• Oct 2017 - Sep 2019

Participated in the initial discovery phase for our clients including financials, staffing, menu development, purchasing and overall operations. Outlined the strategic path forward and implemented the plan. Created excitement and interest about food and customer service among key players and build the right teams to reach the agreed upon goals. Participated in the initial discovery phase for our clients including financials, staffing, menu development, purchasing and overall operations. Outlined the strategic path forward and implemented the plan. Created excitement and interest about food and customer service among key players and build the right teams to reach the agreed upon goals.

General Manager

• Oct 2016 - Sep 2017

Tasked with creating efficiencies in a young and very rapidly growing $3,200,000 per year business while maintaining the brand and expanding revenue. Immediately saw a 40% growth in 2017 holiday sales. Lead the Catering team to a 28% increase YTD. Defined the roles of Department Leads and that of their Teams. Made quantifiable improvements in the P&L by reducing COGS and labor. Tasked with creating efficiencies in a young and very rapidly growing $3,200,000 per year business while maintaining the brand and expanding revenue. Immediately saw a 40% growth in 2017 holiday sales. Lead the Catering team to a 28% increase YTD. Defined the roles of Department Leads and that of their Teams. Made quantifiable improvements in the P&L by reducing COGS and labor.

Principal and Owner

• Dec 2014 - Oct 2016

Operations Manager

• Mar 2015 - Nov 2015

Led day to day operations of a unit exceeding $12,000,000 in annual revenue. Driving sales and growth with innovative approaches to managing talent, maintaining existing customers and acquiring new clients. Excelled at relationship building, exceptional product development and knowledge of the market as a means for growth. Led day to day operations of a unit exceeding $12,000,000 in annual revenue. Driving sales and growth with innovative approaches to managing talent, maintaining existing customers and acquiring new clients. Excelled at relationship building, exceptional product development and knowledge of the market as a means for growth.

Director of Retail Development

• Jan 2014 - Dec 2014

Oversaw the development and launch of an all-natural prepared foods line - from concept to shelves in 8 weeks. Responsible for product mix, brand ethos, logo aesthetic & quality standards of line. Developed new accounts. Led culinary training and and in-store merchandising for our biggest customer. Knowledgeable in FDA compliance, USDA guidelines & Good Manufacturing Practices. Oversaw the development and launch of an all-natural prepared foods line - from concept to shelves in 8 weeks. Responsible for product mix, brand ethos, logo aesthetic & quality standards of line. Developed new accounts. Led culinary training and and in-store merchandising for our biggest customer. Knowledgeable in FDA compliance, USDA guidelines & Good Manufacturing Practices.

Metro Area Local Forager & Culinary Specialist

• Mar 2011 - Jan 2014

Responsible for working with prospective partners for the Metro Hartford area stores. This included vetting the suppliers and their products to ensure they met Whole Foods Market quality standards. Worked hard to identify possible suppliers with sustainable business models to bring on-board. Advocated for businesses and non-profits that promoted local food systems. Responsible for culinary marketing of local product lines with training, demonstrations, special events, in-store menu development as well as regionally developed programs.

Chef Owner

• May 2005 - Mar 2011

Owned & operated a specialty foods store that sold handmade pasta, sauces & prepared foods, local & imported cheeses as well a busy catering business. We intensely sourced our food from local farms & producers and were proud to be at the forefront of the local food scene in Connecticut. As owner, responsibilities included operations, marketing and finance - from staff supervision & quality standards to development & production. Owned & operated a specialty foods store that sold handmade pasta, sauces & prepared foods, local & imported cheeses as well a busy catering business. We intensely sourced our food from local farms & producers and were proud to be at the forefront of the local food scene in Connecticut. As owner, responsibilities included operations, marketing and finance - from staff supervision & quality standards to development & production.

Co-Founder

• May 2007 - Apr 2010

Co-created the immensely popular open-air dinner series promoting local farms & CT foods. Created lasting relationships with farmer, cheese makers, ranchers & fishermen. Donated $24,000 to agricultural and local food system non-profits. Co-created the immensely popular open-air dinner series promoting local farms & CT foods. Created lasting relationships with farmer, cheese makers, ranchers & fishermen. Donated $24,000 to agricultural and local food system non-profits.

Executive Chef

• Sep 1997 - Jun 2003

Exercised a strong influence over all Pasta Works food products. Responsible for profit/loss status of Prepared Foods Kitchen and Wholesale Pasta Production Kitchen. Over saw 12 member staff. Worked cooperatively with other members of management. Exercised a strong influence over all Pasta Works food products. Responsible for profit/loss status of Prepared Foods Kitchen and Wholesale Pasta Production Kitchen. Over saw 12 member staff. Worked cooperatively with other members of management.