Experience

Exxir

• United States
• Real Estate
• 1 - 100 Employee

• Vice President of Hospitality

  • Apr 2021 - Present



Headington

• DFW | Houston, TX - Atlanta, GA

• Managing Director-Headington Restaurants

  • Jul 2016 - Feb 2020

  As the Managing Director for multiple restaurant facilities I directed the finance, operations, lease negotiations and management, brand development, design, and construction management for multiple facilities ranging from $2 - 5 Million in annual revenue. Properties Managed: ◂Commissary - Annual Revenue: $2M ◂Wheelhouse, McKinney - Development Budget: $4.25M ◂Tango Room - Opening March 2020 | Development Budget: $2M ◂Queso Beso - Development Budget: $1.5M | Annual Revenue: $2.75M Show less



Raised Palate Restaurants

• 1 - 100 Employee

• Executive Officer | Finance & Development

  • Jan 2015 - Jul 2016

  As the Managing Director of multiple restaurant facilities I directed lease negotiations and management, brand development, design, construction management, finance and operations for multiple facilities of up too $3 Million in annual revenue. Properties Managed: ◂Sassetta - Development Budget: $2.5M | Annual Revenue: $3M (2015 - Present) ◂Wheelhouse, Dallas - Development Budget: $3.5M | Annual Revenue: $3M (2015 - Present) As the Managing Director of multiple restaurant facilities I directed lease negotiations and management, brand development, design, construction management, finance and operations for multiple facilities of up too $3 Million in annual revenue. Properties Managed: ◂Sassetta - Development Budget: $2.5M | Annual Revenue: $3M (2015 - Present) ◂Wheelhouse, Dallas - Development Budget: $3.5M | Annual Revenue: $3M (2015 - Present)



Consilient Restaurants

• United States
• Restaurants
• 1 - 100 Employee

• Vice President | Finance, Development & Construction

  • Apr 2011 - Jan 2015

  As the Managing Director of multiple restaurant facilities I directed finance and operations, brand management, real estate management, design, and construction management for multiple facilities ranging from $2 - 4 Million in annual revenue.Properties Managed: ◂Hibiscus - Annual Revenue: $4M ◂Victor Tangos - Annual Revenue: $3M ◂Thirteen Pies, Fort Worth - Annual Revenue: $3M ◂Midnight Rambler - Development Budget: $1.5M ◂Alma - 5000sf, Regional Mexican Cuisine ◂Thirteen Pies, Houston - 4000sf, Wood Fired Pizzeria ◂ Fireside Pies, 4 satellite Locations - Annual Revenue: $2.5 - 3M/locations ◂American Food & Beverage, Houston - 6000sf, Bar & Grill ◂Thirteen Pies, Atlanta - Development Budget: $2.25M | Annual Revenue: $2.5M ◂American Food & Beverage, Atlanta - Development Budget: $4M | Annual Revenue: $3M Show less

• General Manager

  • Jun 2009 - Apr 2011

  As general manager I directed both finance and operations for a facility of up to $7 Million in annual revenue.Properties Managed:◂Westside Tavern - Annual Revenue: $7M | 12,000sf California Tavern Cuisine◂The Porch - Annual Revenue: $5M | 5000sf Texas Tavern (2008 - Present)



San Ysidro Ranch a Rosewood Property

• Santa Barbara, California Area

• Director Of Food & Beverage

  • Dec 2007 - Dec 2008

  I was responsible for reopening two historic restaurants at a 42 cottage high-end resort. Once the remodels and reopening were completed, I oversaw the daily food and beverage operations of that resort. Both were restaurants that offered in-room dining, banquets and catering. Properties Managed: ◂Stonehouse Restaurant ◂Plow & Angel Restaurant I was responsible for reopening two historic restaurants at a 42 cottage high-end resort. Once the remodels and reopening were completed, I oversaw the daily food and beverage operations of that resort. Both were restaurants that offered in-room dining, banquets and catering. Properties Managed: ◂Stonehouse Restaurant ◂Plow & Angel Restaurant



Wine Cask

• Restaurants
• 1 - 100 Employee

• Director of Operations

  • Jan 2000 - Dec 2007

  Starting out as the assistant manager, I left the organization as the Director of Operations where I oversaw two restaurants. One being Wine Cask and the other, Intermezzo. This was along with the off-site catering company. Starting out as the assistant manager, I left the organization as the Director of Operations where I oversaw two restaurants. One being Wine Cask and the other, Intermezzo. This was along with the off-site catering company.