Concept TO CREATION

Farm to fork restaurant: Managed all phases from menu development through training, opening and evaluation. Located on a recently constructed luxury resort in Florida.

· Opened in October of 2009.

modern steakhouse: Managed all phases from menu development through training, opening and evaluation. Located on a recently constructed luxury resort in Florida.

· Opened in October of 2009.

AMERICAN Bar & GRILL: Managed all phases from menu development through training, opening and evaluation. Located on four properties in the UK, the project was the renovation and re-launch of a concept.

· Revenue of $60,000-$125,000 weekly after re-launch, variable by size and location of the property.

· Tremendous increase in customer satisfaction scores from an average of 68 pre-renovation to 93 after, scale of 100.

· 150-350-seat full service restaurant serving up to 1,500 covers per day, variable by size and location of property.

· Directed the sourcing and evaluation of UK ingredients to ensure authentic American flavor and maximum profit.

· Managed the kitchen design, equipment specification and installation for four properties with unique requirements.

· Solved problems and negotiated solutions with the contractor at each site to ensure timely and to spec completion.

· Authored the project and training plans, menu, recipes, and collateral organizational tools.

· Trained and managed the chef and staff teams for each property through launch.

· Evaluated the operations and staff after opening and delivered recommendations to senior management.

GRAB AND GO IN THE UK: A quick-serve café that introduced the first marble slab ice cream concept to

the UK, and offered an antipasto table, sandwiches, baked goods, etc. Managed all phases from concept through training, opening and evaluation. Located on four properties in the UK.

· Revenue of $14,000-$30,000 weekly, variable by size and location of the property.

· Authored and presented a power point presentation to the CEO and senior management that defined the grab and go concept, its unique in the UK features, and implementation strategy.

· Wrote the project and training plans, menu, recipes, and collateral organizational tools.

· Partnered with architect to ensure efficient work and customer flow through FOH design and layout.

· Adjusted and managed the kitchen design, equipment specification and installation for four properties with unique challenges.

· Directed the sourcing and evaluation of UK ingredients, prepared sandwiches, baked goods, beverages, etc.

· Negotiated solutions with the contractors on each site to ensure timely and to spec completion of all four locations.

· Trained and managed the kitchen and FOH teams for each property through opening.

· Evaluated the operations and staff and delivered recommendations to senior management.

GRAB AND GO IN THE US: A boutique Grab and Go in a luxury beach front property. Directed all phases from concept through training, opening and evaluation.

· Created the project and training plans, menu, recipes, and all necessary organizational materials.

· Coordinated the sourcing of all product, display items, and disposables.

· Designed food layout and merchandising.

· Developed and supervised a colleague to direct training, conducted a successful on site opening.

· Service of up to 300 covers per day, revenue as yet unknown.

LIFESTYLE CUISINE: Created a banquet menu program of stylish and delicious food using organic and sustainable ingredients to maximize health and energy for the executive and luxury traveler. Managed project from research and development of the recipes through training and implementation on four resort properties.

· Developed guidelines and menu offerings that allowed each property to tailor the program.

· Created training materials by property, recipes appropriate for banquet and a la carte programs, food photos and styling for publicity. Conducted on-site training and power point presentations at each property.