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Restaurant owner and operations leader with 10+ years of experience building profitable full-service dining concepts, leading cross-functional teams, and improving guest satisfaction. Skilled in P&L ownership, cost control, vendor management, hiring, training, compliance, and local marketing. Known for creating disciplined service systems that increase sales, retention, and operational consistency.
Developed local partnerships with hotels, offices, and event planners that generated more than 1,200 annual catering and private dining referrals.
Earned a 4.7-star average rating across Google, Yelp, and OpenTable by standardizing service recovery and guest follow-up practices.
Built a leadership bench of shift leads and supervisors, reducing owner-dependent coverage and improving accountability across every service period.
- Directed daily operations for a 74-seat neighborhood restaurant, managing 28 employees and maintaining average health inspection scores above 96%.
- Increased annual revenue from $1.1M to $1.8M by refining menu pricing, catering packages, and targeted neighborhood marketing campaigns.
- Reduced food cost from 34% to 29% through vendor renegotiation, weekly inventory audits, and recipe-level portion control standards.
- Improved employee retention by 31% by implementing structured onboarding, shift lead development, and performance-based recognition programs.
- Managed front-of-house operations for a high-volume casual dining location averaging $85K in weekly sales and 450 daily covers.
- Trained and supervised 42 servers, hosts, bartenders, and supervisors while improving secret shopper scores from 82% to 94%.
- Partnered with kitchen leadership to reduce ticket times by 18% during peak dinner periods through staffing and station adjustments.
- Resolved escalated guest concerns, protected brand standards, and increased repeat-guest mentions in post-visit surveys by 22%.
Focused on small business management, accounting, and organizational leadership.
Restaurant owner and operations leader with 10+ years of experience building profitable full-service dining concepts, leading cross-functional teams, and improving guest satisfaction. Skilled in P&L ownership, cost control, vendor management, hiring, training, compliance, and local marketing. Known for creating disciplined service systems that increase sales, retention, and operational consistency.
Developed local partnerships with hotels, offices, and event planners that generated more than 1,200 annual catering and private dining referrals.
Earned a 4.7-star average rating across Google, Yelp, and OpenTable by standardizing service recovery and guest follow-up practices.
Built a leadership bench of shift leads and supervisors, reducing owner-dependent coverage and improving accountability across every service period.
- Directed daily operations for a 74-seat neighborhood restaurant, managing 28 employees and maintaining average health inspection scores above 96%.
- Increased annual revenue from $1.1M to $1.8M by refining menu pricing, catering packages, and targeted neighborhood marketing campaigns.
- Reduced food cost from 34% to 29% through vendor renegotiation, weekly inventory audits, and recipe-level portion control standards.
- Improved employee retention by 31% by implementing structured onboarding, shift lead development, and performance-based recognition programs.
- Managed front-of-house operations for a high-volume casual dining location averaging $85K in weekly sales and 450 daily covers.
- Trained and supervised 42 servers, hosts, bartenders, and supervisors while improving secret shopper scores from 82% to 94%.
- Partnered with kitchen leadership to reduce ticket times by 18% during peak dinner periods through staffing and station adjustments.
- Resolved escalated guest concerns, protected brand standards, and increased repeat-guest mentions in post-visit surveys by 22%.
Focused on small business management, accounting, and organizational leadership.
