VisualCV

Business Consultant and Volunteer in fund raising events, presentations, promotion, digital video, marketing and social media marketing. Providing assistance to people who have lost their homes and livelihood through natural disasters and economic hardship. Assist in small businesses and non-profit marketing and promotional strategies.

The American Red Cross, Rochester-- Advancement Chapter / The Rochester Ad Council / The August Group Professional Network / Rochester Social Media Marketing Group / Social Media Club of Rochester, NY / Rochester Twestival / Rochester Chapter American Marketing Association / Social Media Today Event (#SM2Day)

Accountable for all back-of-the-house operations including bottom-line factors, food quality and guest satisfaction as well as maintaining front-of-the house operations / retention for high volume restaurant with 55 employees. Managed purchasing and inventory control to ensure sufficient levels of high quality product while eliminating waste. Coordinated with general manager to plan special menu items. Monitor compliance with safety, sanitation and food preperation standards. Develop and revise kitchen procedures to optimize work-flow. Compile, analyze, and interpret financial data to develop accurate projections and ensure profitability. Periodically transferred to other company restaurants to assist new managers in thier on-sight training. Completly reorganized the inventory and purchasing system while streamlining the BOH that saved the company thousands of dollars in lost or stolen products. Improved guest satisfaction scores in all food related categories. Assisted in profit and loss, budgeting, accounts payable, labor forcasting schedueling, general over-head and maintainence. Business banking, cash handling, security.

Key Accomplishments:

• Reduced food cost by 30% in one year, saving the company $150,000
• Trained and mentored 8 newly hired managers in company policies and procedures
• Improved guest satisfaction scores in all food related categories, averaging 95% satisfaction
• Stream lined inventory process, saving thousands in labor and food costs
• Averaged a 98% quality assurance rating in food, sanitation and safety procedures

• Compiled, analyzed and interpreted financial data to develop accurate projections to ensure profits

The sole director of this kitchen, creating the entire menu for an independently owned, authentic Irish pub-restaurant, while generating sales through catering events and benefit functions. Oversaw all aspects of food preperation and inventory management. Created unique culinary specialties and recommended menu pricing. Developed and implemented policies and procedures for smooth operations and safety. Initiated sales and marketing campaign for dinning events / functions in support of non-profit entities that increased sales $4,000 a week. Conducted interview, hiring and training functions ensuring that individuals' performance met the highest possible culinary standards.

Key Accomplishments:

• Introduced the weekend buffet brunch concept, incorporating traditional Irish fare with international cuisine that brought in an additional 500 customers 
•  Organized and serviced off-sight events, picnics and golf tournaments that produced an extra $100,000 to the bottom line
• Coordinated fundraisers and charities for local non profit entities to raise money and awareness

Attained and retained clients through creative marketing with unprecedented quality in services and commodities, helping establish the most successful catering provider in Boston. Responsible for daily sales calls and walk-in visits in a demanding financial business market. Prepared and expedited catering orders with a staff of 35. Coordinated off premis events for parties from 2--2,000 people. Developed itemized proposals for corporate clients. Negotiated and implemented third party contracts. Oversaw logistics of comprehensive catering affairs to the most minute detail. Accountable for budgeting, sales forcasting, labor costs, invoicing and inventory control. Assisted in the growth of the catering department with sales increased 250% in two years and 500% in five years. Contributed to the financial success of the company, achieving many awards and great reviews including The Best of Boston--Catering from Boston Magazine.

Key Accomplishments:

• Assisted in the growth of the catering department with sales increased 250% in two years and 500% in five years
• Contributed to the financial success of the company achieving many awards and great reviews including, The Best of Boston- Catering from Boston Magazine and the Boston Bar Association
• Created unprecedented marketing and sales initiatives to improve brand awareness and menu offerings by establishing relationships with over 200 clients