Experience

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  Solutions Restaurant Design & Consulting LLC

  • Alma, CO

  • Owner

    • Jul 2011 - Present
    • Alma, CO

    Solutions provides a variety of design services for new construction or refurbishment of existing operations. We offer concept development, detailed CAD design, FF&E specifying & sourcing, construction services and pre-opening management. We do not sell food service equipment which enables us to design conflict free. We design your restaurant with your needs in mind.Solutions also offers a wide range of Operational Consulting services. This includes restaurant start-up, staff training, systems development, and strategic assessments. Our operational consulting services are geared toward streamlining operations and increasing the profitability of existing restaurants

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  Vail Resorts

  • United States
  • Hospitality
  • 700 & Above Employee

  • Director of Mountain Dining

    • May 2008 - Jul 2011

    - Responsible for 14 high volume outlets in 5 locations, over $10 million in annual revenue- 8 direct reports, 20+ managers, and over 250 employees in 5 locations- Expanded wedding & special event business from 1-2 events per summer to over 85 events per summer, over $750,000 in revenue- Only Mountain Dining Director in Vail Resorts to have been given total design duties for two premier projects. Concepted these projects, ROI analysis & projectionsCreated kitchen, dining area, & bar CAD drawings, including all mechanical rough-in drawingsSpecified and procured all equipment and furnishings Provided on-site project management including daily field visitsSevens at The Grand Lodge at Peak 7• Sevens Restaurant a full service restaurant with 160 indoor seats • Sevens Express a walk-up quick service window for 320 outdoor winter dining seatsOne Ski Hill Place – A Rock Resort – multiple outlets• The T-Bar - 160 seat Après ski bar• Ski Hill Grill – 520 seat quick serve food court• Living Room Bar/Restaurant – 40 seat upscale restaurant for guests & owners• Meeting & Banquet Facilities• Commissary kitchen to support all operations• Integration with future construction to accommodate feeding Children’s Ski School- Developed systems to move F&B financial analysis metrics from ‘revenue per skier visit’ to transaction based analysis, revenue per transaction & transaction per skier visit (performance & penetration). Transaction analysis allowed for accurate year-round tracking and the ability to benchmark restaurants against each other. Transaction analysis is now SOP for all Vail Resorts F&B.

  • Assistant Director of Mountian Dining

    • Nov 2002 - May 2008

    - Responsible for daily Mountain Dining operations at Breckenridge Resort, 3 locations with 10 outlets- Accountable for budgeting, P&L review, and financial analysis on 23 various revenue centers on Breckenridge & Keystone mountains. Operations varied from activities call center to Starbucks stores, to food courts to a mountaintop 4 diamond restaurant- Developed many financial tools still in use today. Budgeting by dayLabor modeling by day typeScheduling tool with budget comparison abilities- Became an Infogenesis POS system super-user. Programmed all Infogenesis needs for both Keystone & Breckenridge mountain dining departments- Handled all expansion & capital projects for Breckenridge & Keystone – budgeting, design, execution & cost trackingKeystone Expansion Projects • River Run Village - developed & designed 8 projects, all completed summer/fall 2003• 4FUN Office Relocation 2004• Dumont Starbucks Conversion - 2007Breckenridge Expansion Projects• Maggie Building Remodel – 2002 – re-designed kitchen & food serving areas, upgraded bar, added stage and sound & light system• Sub Fusion @ Vista Haus – Winter 2003• Bistro de Paris – 2004• Maggie Coffee Bar - 2004• Breck Burger Bar – 2005• Bergenhof Deck Upgrades – 2006• Bergy Smokehouse - 2006

  • Service & Culinary Management Positions

    • Nov 1993 - Nov 2002

    During this time period I held various management positions in both service & culinary operations including: General Manager, Kitchen Manager, On-Mountain Catering Manager, Summer Banquets Manager, Banquet Chef- Created various systems for daily tracking of revenues, labor, cash handling, daily SOPsProjects• Vista Haus Serving Area Remodel – 2001 - first kitchen & service design• TenMile Station - 1998 - F&B Department Liaison during design & construction• Bergenhof Building Remodel – 1997 - First large scale remodel project

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  Pufferbelly Restaurant

  • Erie, PA

  • Floor Manager & Line Cook

    • Sep 1992 - Sep 1993
    • Erie, PA

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  Giant Eagle

  • Erie, PA

  • Manager Hot Foods Department

    • Mar 1992 - Mar 1993
    • Erie, PA

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  Rachel's Inc (now Springfield Restaurant Group)

  • General Manager

    • May 1985 - Apr 1992

    Early in my career I discovered I had a knack for “fixing” restaurants• Rachel’s 12st, Erie PA• Wolf’s Den Restaurant, Knox PA• Rachel’s Roadhouse, Mercer PA• Tionesta Iron Bridge Inn & Tionesta Saloon, Tionesta PA• Rachel’s 12 St, Erie PA• Rachel’s Modern Tool, Erie PA• Iron Bridge Inn, Mercer PA