Experience

NOVA Restaurant Group

• 1 - 100 Employee

• Director Of Operations

  • Jul 2022 - Present

• General Manager

  • Dec 2018 - Jul 2022



Red Cow

• Greater Minneapolis-St. Paul Area

• General Manager

  • Jun 2017 - Jul 2022

  ● Use knowledge of P&L/Budget to maintain and grow profitability ● Develop managers and provide continual training of all staff, which includes 100+ employees ● Established policies & procedures to ensure great products, compliance with regulations and service to our customers ● Implemented new processes to monitor efficiencies, compliance with inspection, quality improvements and improve corporate scores and goals ● Evaluated company reports and processes and addressed issues proactively ● Created, prepared, implemented processes for internal audits/external inspections ● Held vendors accountable to existing contracts; Held self-accountable to our new and existing contracts with customers and outside vendors Show less



Parasole Restaurant Holdings, Inc.

• United States
• Restaurants
• 1 - 100 Employee

• General Manager

  • Dec 2015 - Jun 2017

  ● Use knowledge of P&L/Budget to maintain and grow profitability. While we are a new concept and restaurant, I have had to frequently adjust the budgets as business dictated ● Developed all materials for each position, training manuals and steps of service. Updated versions as the concept evolved ● Worked hand in hand with the owner and COO in developing menu items, pricing food costs and daily operations ● Developed our drink and wine program with our master bartender and AGM ● Menu creation and development: I created the menu layout and was responsible for all new menu item additions and subtractions based off of research and cost analysis ● Establishing all new processes, Policies & Procedures, Workflows and all subsequent training for new restaurant ● Ensured staff followed and adhered to policies & procedures. Established re-training for staff who fell beneath established service scores ● Hired, coached, evaluated and mentored staff Show less



Pittsburgh Blue Steakhouse

• Maple Grove, MN

• General Manager

  • Jul 2010 - Dec 2015

  ♣ Increased revenue 35% from 2011-current of 8.1 million dollars ♣ Develop managers and provide continual training of the staff, which includes 105+ FOH/BOH employees in addition to a team of 8 managers. Changed the culture over the course of 2 years to a successfully motivated team that fully engages guests and their work. ♣ Use knowledge of P&L/budget to maintain and grow profitability. Over the course of 5 years, I have been able to maintain over 33% in gross margin and 16% EBITDA. ♣ Developed 2 hourly employees into strong front of the house managers and developed several managers into higher positions greater responsibilities. ♣ Worked hand in hand with the Executive Chef in developing menu items, pricing, food costs and daily operations. ♣ Helped develop the wine and beer program to a successful level and then handed the responsibility to Assistant General Manager, who has maintained a sophisticated yet approachable menu for our guests. ♣ Attended Dale Carnegie classes to improve my management style and earned the highest award of achievement; voted on by peers and their leadership group. Show less



Timberlodge Steakhouse

• Duluth, Minnesota Area

• General Manager

  • Aug 2003 - Jul 2010

  ♣ Used knowledge of P&L to maintain and grow profitability of the restaurant which prior had not been productive, after turnaround it became the strongest store within the company. Overall store profitability maintained at 6% - 8%. ♣ Developed managers and provided continual training of the staff which included 60+ FOH/BOH employees in addition to a team of managers, through retraining and mentoring staff. Site had very low turnover since this GM role was attained ♣ Utilized all resources to ensure profitability and guest return by researching all marketing options (social networking, local community involvement, etc…) ♣ Established procedures in each site that demanded great product, outstanding service and knowledge with all levels of personnel ♣ Directed this $2.5 million location with hands on approach and consistent standards and ethics. Consistently met or had lower costs than company set goals at (i.e. Food averaged 2% under goal each cycle) Show less



Kinseth Hospitality Companies

• United States
• Hospitality
• 100 - 200 Employee

• General Manager

  • Apr 2000 - Aug 2003

  ♣ General Manager for Green Mill as well as the Food and Beverage Manager for the hotel with annual responsibility of this $2.5 million restaurant and catering location ♣ Responsible for hiring all new management and supervisor staff which totaled 90 direct reports ♣ Took the store in a new direction and created a profit, which was generated by utilizing local advertising media and pin pointing our market clientele. ♣ In May of 2003 was transferred to Bloomington, MN as the Asst. General Manager to help in the revamping of current property. Responsible for re-training current staff, hiring/ firing, Liquor control, and minimal advertising. ♣ Started in 2001 as Service manager and was promoted to General Manager six months later Show less



Parasole Restaurant Holdings, Inc.

• United States
• Restaurants
• 1 - 100 Employee

• Sous Chef

  • Jul 1998 - Jul 2003

  ♣ Responsible for everyday training and upkeep of new menu items as well as created daily special menus ♣ Oversaw 30 to 40 employees, scheduling, hiring/ firing, training, and reviews. ♣ Helped in the increase of sales from $4.8 million to $6.3 million in the three years of employment. ♣ Decreased labor cost by 1% and food cost by 3.5% ♣ Safety Committee leader, monthly meetings and training ♣ Fully knowledgeable in maintenance of all kitchen equipment for this restaurant, to help decreases cost of contract maintenance. Show less