Experience

City of Salem, Massachusetts

• United States
• Government Administration
• 1 - 100 Employee

• Parking Enforcement Officer

  • Aug 2021 - Present



BostonbeaN Coffee Company

• United States
• Retail Office Equipment
• 1 - 100 Employee

• Route Sales Manager

  • Aug 2018 - Jul 2020



Longboards Restaurant & Bar

• Salem, Massachusetts

• General/Kitchen Manager

  • Sep 2014 - Aug 2018



TWC Food Enterprise LLC

• Boston, Massachusetts and Burlington, Vermont Area

• Principal - Culinary & Restaurant Consultant

  • Apr 2012 - Apr 2018

  Provided hands-on business consulting and organizational support to local entities, such as Cabot Creamery Co-Op, to drive new business development. ➢ Prepared and delivered a business proposal and comprehensive plan for a new food truck, along with menu creation, food costing, quality assurance and consumer research. Provided hands-on business consulting and organizational support to local entities, such as Cabot Creamery Co-Op, to drive new business development. ➢ Prepared and delivered a business proposal and comprehensive plan for a new food truck, along with menu creation, food costing, quality assurance and consumer research.



El Diablo Tranquilo Hostel & Bar

• Punta Del Diablo, Uruguay

• Chef & Restaurant Manager

  • Oct 2011 - May 2012

  In charge of all restaurant and bar operations with 20 staff at this boutique hotel in a resort environment. ➢ Efficiently served up to 100 guests and 50 hotel employees on a daily basis with optimal customer satisfaction In charge of all restaurant and bar operations with 20 staff at this boutique hotel in a resort environment. ➢ Efficiently served up to 100 guests and 50 hotel employees on a daily basis with optimal customer satisfaction



Subway

• Restaurants
• 700 & Above Employee

• Franchise Field Consultant

  • Oct 2009 - Oct 2011

  Responsible for liaising with 36 different franchises and multi-unit owners throughout the state to drive business growth, maximum productivity and peak quality assurance for this national restaurant franchise provider. ➢ Successfully oversaw 4 new store openings and 5 complete remodels to achieve greater market penetration, brand awareness and profit levels. ➢ Project-led a full range of tasks encompassing menu planning, program design, new owner training, process standardization and onsite operational support.



The Skinny Pancake

• United States
• Food & Beverages
• 1 - 100 Employee

• Director of Operations/Executive Chef

  • Apr 2007 - Jan 2010

  Instrumental in developing concept and grew this multi-unit operation encompassing 2 full-service creperie restaurants, catering & special events, mobile festival touring and mall vending cart. Formed and led a team of 6 direct report managers and professional staff. Managed and maintained all culinary duties and general accounting tasks. ➢ Created and introduced a complete menu through extensive R&D, recipe testing and liaison with local vendors. ➢ Key participant in conceiving and executing a green, sustainable restaurant concept.



Central Caribbean Marine Institute

• Little Cayman, Cayman Islands

• Station Operations Manager/Chef

  • Apr 2006 - Apr 2007

  In charge of overseeing Food and Rooms Divisions for this non-profit, “off the grid” marine research and educational facility. Coordinated PR, communications, AP/AR, fundraising and program implementation. ➢ Selected to coordinate the official visit of His Royal Highness, Prince Edward, to the island. ➢ Organized and administered the “Festival of Trees” auction event, raising $125,000. In charge of overseeing Food and Rooms Divisions for this non-profit, “off the grid” marine research and educational facility. Coordinated PR, communications, AP/AR, fundraising and program implementation. ➢ Selected to coordinate the official visit of His Royal Highness, Prince Edward, to the island. ➢ Organized and administered the “Festival of Trees” auction event, raising $125,000.



The Southern Cross Club

• Little Cayman, Cayman Islands

• Executive Chef

  • Nov 2004 - May 2006

  In charge of supervising 3 chefs, kitchen staff and server teams in food service operations at this all-inclusive, high-end fish & dive resort. Handled special dietary issues, supplies ordering and quality controls. ➢ Conceived and introduced a “bar menu” to improve outside food sales to island tourists and residents. In charge of supervising 3 chefs, kitchen staff and server teams in food service operations at this all-inclusive, high-end fish & dive resort. Handled special dietary issues, supplies ordering and quality controls. ➢ Conceived and introduced a “bar menu” to improve outside food sales to island tourists and residents.



Cayman Diving Lodge

• East End, Grand Cayman

• Head Chef/F&B Manager

  • Jun 2003 - Sep 2004

  Responsible for all aspects of food preparation, bar organization, menu planning and supplies ordering for all meals with up to 30 guests and staff daily. ➢ Continually improved overall quality and product variety, while controlling food and liquor costs. Responsible for all aspects of food preparation, bar organization, menu planning and supplies ordering for all meals with up to 30 guests and staff daily. ➢ Continually improved overall quality and product variety, while controlling food and liquor costs.



Rock Bottom Restaurant & Brewery

• United States
• Restaurants
• 100 - 200 Employee

• General Manager

  • Aug 1999 - Jun 2003

  Directed sales strategies, target marketing, financial planning, budget formation, staff recruiting and facility maintenance for this multi-location national chain. ➢ Promoted after initial hiring as Assistant General Manager and later tasked with opening up several other restaurants because of excellent skills in makeover operations, team leadership and creative marketing. Directed sales strategies, target marketing, financial planning, budget formation, staff recruiting and facility maintenance for this multi-location national chain. ➢ Promoted after initial hiring as Assistant General Manager and later tasked with opening up several other restaurants because of excellent skills in makeover operations, team leadership and creative marketing.