Experience

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  Filippo's Pizzeria

  • Baltimore, Maryland Area

  • Restaurant Owner and Manager

    • 2011 - Mar 2014
    • Baltimore, Maryland Area

    • Reduction in turnover rate from 40% to 8% by fostering a cohesive work environment through continued team building and problem solving practices during team meetings, coaching sessions, and educational team sessions.• Increased sales by 20% through the implementation of operational efficiencies, re-organization of staff and processes, and by forecasting business trends in the area. • Utilized locally promoted events to strategically increase patronage and sales when opening and promoting a connecting bar. • Reduced labor costs from 28% to 32% through effective scheduling and cross-training. • Promoted brand awareness in the local community by creating marketing campaigns produced in local newspapers, on supermarket receipts, and in localized mailers.• Decreased food costs from 42% to 34% by managing food orders, fostering relationships with food purveyors, and through food preparation techniques to ensure product quality was met and all product levels properly maintained.

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  Park Avenue Café Express

  • Baltimore, Maryland Area

  • Restaurant Owner

    • 2005 - 2007
    • Baltimore, Maryland Area

    • Utilized demographic and locational analysis to start a new deli business in an office district.• Maintained food costs averaging 32% by forecasting daily, weekly, and monthly customer volumes along with establishing relationships with various food purveyors.• Maintained YOY sales growth of 12% through the use of marketing materials like flyers and faxes to local schools, hospitals, and businesses.• Maintained labor costs at 26% while also having no turnover throughout ownership.• Attended quarterly food shows with members of the staff to remain abreast of current industry standards and new product introductions.

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  Deli-licious Restaurant and Carry-Out

  • Towson, MD

  • Restaurant Owner and Manager

    • 1997 - 1999
    • Towson, MD

    • Transitioned a distressed business from bankruptcy to profitability through the increase of sales by 48% and through a reduction in labor costs by 11%.• Decreased food sales from 52% to 32% by brining in various food purveyors to partner with me to overhaul food costs and quality of products sold to meet the needs of local lawyer offices and courthouse employees. • Decrease turnover from 35% to 18% per year by utilizing a hands on management style to increase team morale and to monitor daily activities of staff and customer trends.

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  Stone Tavern Restaurant and Carry-Out

  • Baltimore, Maryland Area

  • Owner and Manager

    • 1991 - 1997
    • Baltimore, Maryland Area

    • Purchased existing successful business and utilized various techniques to increase sales by 20% and continued regular sales growth throughout ownership.• As new sales demands increased, reviewed staffing needs and hired additional staff.• Introduced the business locally to surrounding business for catering and streamlined the menu to maintain existing client base while also seeking further market share.