Multilingual international Hospitality and Foodservice Executive. Multiple years of experience with Contract Services in Hospitals, Universities, Leisure and Corporate Fortune 100 companies. Entrepreneurial record of over $500 Million in Sales and contracts, persuasive leader. Capably manages large Multi- unit businesses and develops leaders for high performance teams. Expertise with performance improvement methods such as LEAN and Six Sigma. High volume contract management with  top service providers. Delivers world class service solutions.  Country Manager, CEO level management capacity with Strategic management skillset.

Text Section

Published works:

Analysis of Customer Service Orientation in a New York QSR Chain

Work experience

Work experience
Apr 2004 - Present


Our Time Consulting Inc.

Consulting Ventures achieving favorable outcomes in contracts for Restaurant, Government, Healthcare and Education clients. Key Solutions: Strategy Development, small business solutions, supply chain management, Search engine Optimization, Workforce Management,  and restaurant design. Redesigned 3 major companies for profit.

Optimbuy LLC. Vice President of Business Development                                                                  2015

  • National Leader for Optimizing supply chain Client spend  6-10% of Food Spend.
  • Implementing Outsourcing solutions Model for Mid cap to high volume clients.

Small Business Growth Alliance Consultant                                                                                            2015

  • B2B Web Management, Point of Sale, Merchant Services and Payroll Solutions

Senior Executives Association – Corporate Advisory Board                                                              2015

  • Assisted 6 Organizations for Federal Sales/ RFP alignment via interactions with 75 Government agencies.              

Georgetown University - Executive of Dining Services                                                                       2014

  • Improved purchasing compliance by 35% from 65% to 90%.
  • Implemented Sustainability and Wellness program, by engaging university resources.
  • Improved safety performance EIF by 60 basis points.

Two Paisans “Upside Down Pizza” CEO/ Entrepreneur                                                           2004-2008

  • Profitably operated Italian Eatery- entrepreneurial venture, 300% ROI in 4 years.
  • Renewed purchasing agreements and Vendor plans to increase profits by 15%.
Apr 2005 - Jun 2014

Assistant Vice President/Senior District Manager Sodexo Inc.

Stanford University

 Stanford University Medical Center, Admin Director/AVP Hospitality Support Services, Multiple Hospitals                                                                                                                              1.5 Years

Led 5 Departments with 1000 employees- Food and Dietetics, Retail, Patient Transport, Environmental Services and Call Center and at this prestigious Magnet hospital system, and Trauma 1 center. 800 beds. Success in JCAHO, CMS, PRESS GANEY, AND HCAHPS. Designed Workflows and space planning for 2 new Hospital builds for 2017. Managed Operations for Lucile Packard Children’s Hospital- 350 beds. Supervised 4 Senior General Managers, A Systems Engineer and 25 Salaried Direct reports in the Organization.

George Mason University- Executive Director/District Manager II- Multi- Campus                                                                                                                                                                                         3 Years

Fairfax, Virginia Division 1 School: Patriots Profitability Up by $2 Million, over 3 Years at this Mega account. Increased Revenue-52%. VP Strategic planning NACUFS(National Association of College & University Food Services). Successfully retained $450 million contract sale directing a matrix team. Opened 10 new restaurant concepts. Brands-Taco Bell, Pizza Hut, Chic Fil A, Subway, Star Ginger, AFC Sushi and Burger King. Created“ The Hot Spot” immensely popular food concept, nominated for national awards. Designed Peak Performance-Saved the Patriots costs of approximately $400k per year. Effective waste reduction via Leanpath, eliminated Styrofoam.  Supervised a team of 30 Salaried Managers.

B & I Managed services- Sports arenas, Amusement Parks and the Meals on Wheels programs/District Manager II- National Position                                                                    5 Years

Built state of the art cook chill facility $12 Million Capital investment. Client retention record at 100% for over five years. National Executive for M&T Bank, Hodgson Russ Attorneys, and several Blue Chip Clients. Added innovation and creativity, creating value at 22 schools in Connecticut. Collaborated for Disaster relief with non-profit groups such as Red Cross, United Way. Worked with USDA for“ in kind” donations and creating Healthy menus.

Nov 1998 - Apr 2005

Area General Manager                                                                                                 7 Years              


NY Foodservice Director/Area General Manager-Corporate Services B&I, Education Facilities Projects Responsible for food and facility operations for multi-unit corporate clients. Partnered with 5 National Vice Presidents to design Operations excellence process. Independently designed and administered multiple contracts, including new builds at Verizon, Heidelberg Digital, Kodak, Xerox and Delphi Automotive Systems. Achieved record customer satisfaction levels for Xerox at 95.6%.  Streamlined and integrated facilities management at Medaille and Canisius colleges in Buffalo. Created budgets and ensured financial performance improvement at all units. Gained merger and acquisitions experience through Fine Host integration.


Aug 2009 - May 2011

Masters Of Business Administration

 University at Buffalo, Jacobs School of Management

MBA, Finance, Marketing, Organizational Behavior

Aug 1991 - May 1997


Rochester Institute of Technology

Hospitality, Resort Management. Systems thinking, Financial management

Aug 1986 - May 1990


University of Delhi

Bachelor of Arts- English and History

Aug 1985 - May 1988

Hotel Management Catering Technology and Applied Nutrition

Institute of Hotel Management

Hotel Operations, Front Office Management, Housekeeping, Engineering, French, Culinary Chef School.



Client Development

Meets with and understands Client expectations while nimbly aligning organizational goals with Client outcomes. Understands key business priorities and has the ability to lay out detailed action plans to attain and exceed targets.

Brand Management

Creates, Designs and maintains brand integrity for upscale and recognizable brands.


Expertise in Chain restaurants, Hotels, Cafes, Institutions, Education, Healthcare and Leisure business.


Adept at Consulting and presenting to the C-Suite. Sources and presents creative out of the box solutions to seemingly impossible problems.