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STARTING OFF

It all began with an idea. I wanted to start my own restaurant. However the most changeling part of running a business is not a concept or the location, it was having the right people to help build you’r dream to carry out the daily operations. I learned that if you if do something you love, your never work a day in your life. Whatever it is you do,and how you do it, is the way your story is told. It can make all the difference in the world.

I am very confident and don’t overthink it, doing everything I can to remain humble. The beauty of my story is that it’s going to continue to evolve and grow with helping each other to achieve our goals, as they should be able to make it feel right for right now! Later will take care of itself. It always does.

I’m a dedicated,creative Restaurant Consultant who is passionate about helping owners maximize their restaurants,bars,club by developing ownership with their management. I lead projects from initial briefing, to launch day and beyond, while inspecting what I expect. With direct responsibility for day-to-day management processes and workflow of the organization . I’ve overseen cooperate aspects,franchisee obligations and local mom & pop shops with daily operations and growth, so you are getting the biggest bang for your buck!

Areas of Expertise

 

Management Training :

  • Recruitment

  • Training

  • Retaining

  • Wage Increases/Demotions

  • Departures

Work flow:

  • Establish congested work areas

  • Evaluate the options

  • Create and develop streamline process

  • Teach and lead problematic behaviors

Price Comparison:

  • Review menu

  • Discuss vendor options & meet with reps

  • Product & price research

Recent Projects

 

Sweet Lake Biscuits & Limeade

  • Establish Policies & Protocols

  • Food Cost Analysis

  • Streamline congested work areas

  • Added menu items

  • Increase sales an average 55%

  • Improved coworker retention

  • Developed General Mangers,Executive chef, Mangers

  • Help develop second location (layout,equipment, staff,purchases)

Southern Exposures

  • Price comparison

  • Management training

  • Established on-site security

  • Created,Developed, Executed Bar Menu

  • Bonus Incentives

Black Bear Diner

  • Corporate Trainer

  • Opened 4 stores

  • District Manger

  • Increase sales 40%

  • Create and develop corporate policies

  • Over saw a top 5 store out of 75 stores

Project Management Philosophy

 

Leading by example, with my core values of integrity, accountability, self evaluating, while remaining humble. With the mind set of, in order for me to be successful, my team must be successful. Making it a top priority for me to be concerned with the success of the project and the team. With the use of my highly adaptable work capacity, I strive and thrive in a chaotic and hectic environment, which allows for others want to follow my lead. As I work with owners to achieve profitable numbers with a process that makes sense for the organization and supports its goals and by constantly checking in to see how it’s performing and maintaining.