RESTAURANT OPERATIONS EXECUTIVE
Hands-on restaurant operations leader with 15+ years of experience accelerating the growth and recognition of multi-unit restaurant concepts utilizing proven leadership and effective personnel development strategies that foster exceptional customer service and unprecedented financial success.
Proven ability in budgeting, forecasting, cost controls, and inventory management that produce bottom line profit for restaurant turn-around and growth. Diverse experience includes casual and fine dining, with management responsibility of up to 300 staff and $40 M in annual revenue generation.
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