Work experience

• FREELANCE PHOTOGRAPHER

  Based in

  2015.01-2020.01

  (5 years)

  · Commercial interiors (hotels, restaurants, office space), tourism, and events · Creative work (street photography, architecture, literary collaboration)
• GENERAL MANAGER

  TGI Fridays

  2013.01-2015.01

  (2 years)

  · Oversaw operations for a 6.5-million-dollar facility · Full Profit and loss statement control · Held weekly manager meeting and biweekly manager one-on-ones to maintain open communication with management team · Set SMART goals for each of my managers · Responsible for weekly sales and labor planning to meet budget · Oversaw staff recruitment, training, and performance evaluation · Reduced cash over short from 10,000 per month to 25.00 per month. · Continually exceeded budgeted Pace dollars · Exceeded annual plan sales for Quarters 2, 3 and 4 of 2013 · Exceeded EBITDA plan for Quarters 2, 3 and 4 of 2013 · Executed a three-step interview process to hire the right candidates and reduce turnover from a 175% to a low of 42% · Drove weekly guest survey results from 65% to a rolling 87% · Responsible for the development of 4 managers
• GENERAL MANAGER

  frankie and funucci's

  2011.06-2012.08

  (a year)

  · Created, implemented and executed a rollout for a structured steps-of-service for the front of the house · Monitored the restaurant with ongoing kitchen line checks and front-of-house walkthroughs to ensure consistent food quality and service standards · Developed and rolled out a delivery service · Created a master cleaning manual and schedule of all equipment in the restaurant · Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity · Correctly calculated inventory and ordered appropriate supplies by using weekly inventory and sales history and trends to establish pars
• MANAGING PARTNER

  Uno Chicago

  2006.12-2011.05

  (5 years)

  · Analyzed weekly profit and loss statements to trouble shoot and devise an action plan to maintain profitability · Held weekly manager meetings to discuss past performance and future activities · Facilitated monthly manager one-on-ones to develop my team · Created a PTM (personal touch marketer) within our restaurant to help build sales · Coached management; encouraged personal accountability · Developed quarterly business plans to improve overall restaurant functions · Raised the level of communication within the ranks by focusing on teaching and learning with the hourly staff · Developed and maintained exceptional customer service standards by making it a point to speak to every guest that came into the restaurant
• OPERATIONS MANAGER

  hard rock cafe times

  2006.03-2006.12

  (10 months)

  · Attended weekly event meetings with sales and marketing to communicate upcoming events in the restaurant. · Facilitated orientation class for all new hires · Scheduling up to 85 employees at one time · Attended a week-long manager seminar in Orlando, Florida
• ASSISTANT GENERAL MANAGER

  Longhorn Steakhouse

  2003.06-2006.03

  (3 years)

  · Responsible for bar, including all liquor, beer and wine inventory and purchasing · Maintained weekly inventory sheets and analyzed theoretical cost of sales · Devised action plans where needed · Spearheaded a new restaurant opening in Philadelphia in January 2005 · Taught bar code class to all team members · Managed all end of week and end of month profit and loss responsibility · Wrote and maintained quarterly budgets
• ASSISTANT GENERAL MANAGER

  bertucci's

  2001.07-2003.06

  (2 years)

  · Evaluated server performance and weekly mystery shopper scores to maintain exceptional customer service standards · Accounted for weekly inventory, analyzed weekly food theoretical reports and devised action plans where necessary · Graduated 51 managers into the Bertucci’s system as an instrumental part of a manager-in-training restaurant
• GENERAL MANAGER

  Sbarro, Inc.

  1993.08-2001.07

  (8 years)

  · Responsible for weekly inventory, posted all bills, balanced cash box and registers · Ensured low employee turnover by hiring and maintaining quality staff · Maximized productivity by directed staff in daily work assignments · Prepared for and executed new menu implementations · Built sales forecasts and schedules to reflect desired productivity targets · Performed restaurant walk-throughs to gauge timeliness and excellent service quality

Educational experience

• Northern Arizona University, Flagstaff, AZ

  BS in Photography

  2020.08-2024.05

  (4 years)

  College
• Pace University, New York, NY

  toward BA in Liberal Studies

  2012.08-2013.05

  (10 months)

  College

Languages

Certificates