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High energy hospitality leader committed to the ultimate guest experience. I believe that building connected teams with strong culture will result in excellent  financial results. I am a motivated professional with high level integrity and a strong work ethic. Always ready to rise to both the long-term and short-term challenges presented to me .

Work experience

April 2014Present

General Manager

Cheddar's Scratch Kitchen

-Responsible for all aspects of the business including but not limited to financials, guest satisfaction, safety and sanitation.

-Focused on continuous improvement and development of the management team and hourly team members.

-Adept at managing a staff of 200 in a high volume setting with sales averaging 7 million per year.

-Strong scratch-based culinary skills and sense of genuine hospitality.

-New Restaurant Opening proficiency, as well as development of existing restaurant.

May 2013April 2014

General Manager

Applebees Neighborhood Bar and Grill

-Culinary, Beverage, People, and Hospitality

-Sales Generation, Labor, Food, and Liquor Cost control, Income from Operations, etc.

-Ordering and inventory control for food, liquor, beer and wine

-Labor maintained under budget for 10 months rolling and budget control

-Staff training for new equipment/computer systems/menu roll-outs and product changes

-Hiring, training, development, and team building for Management, FOH, and BOH staff

-Exceeding and managing Franchise, Eco-Sure, and local health department cleanliness standards from 67% to 98%

-Upholding high facility standards, along with repair and maintenance

-Local marketing knowledge/Community Engagement

-Current marketing skills(i.e.: social media)

-National and local fundraising

-Ensured Brand Standards were upheld during transition of Franchise owners and new standards were immediately upheld

-Owned implementation of new Cultural Standards and behaviors and coached my team daily

July 2006May 2013

Managing Partner

Chili's Grill and Bar

-Proven track record of advancement from Assistant Manager to General Manager to Managing Partner

-Created quarterly business plans and monthly budgets for sales grossing over $90,000 weekly

-Managing and planning of budgets in a variety of sales volumes/environments

-Decreased AvsT food cost from 2.4% to 1.3%

-Created Server Tracking system that became standard procedure across entire US brand

-Created multiple marketing techniques implemented regionally(350+ locations)

-Weekly sales forecasting accuracy of consistently +/1.5%

-Operated the number one most profitable restaurant in the region for 7 months rolling

-Responsible for succession planning and performance management of my management team