Through extensive background as an operational restaurant manager and club operator creating and directing start-ups, new concepts and repositioning operations for over 45 properties I have gained expertise in all aspects of the hospitality industry: Concept development, best practices, development and implementation of operational policies, responsibility for all aspects of the concept, including implementation of operational policies and best practices. I have been responsible for budget and marketing creation, staff selection and training, standards setting and implementation, and menu design and development. I have a successful record of financial and operational accomplishments th...
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