I have had the pleasure of being in the Hospitality/ Restaurant business for 33 years. Starting as a dishwasher at the young age of 15, there was no position I wanted more each step up the ladder of success.
Holding every hourly team position has guided me to be the General Manager, Restaurant Consultant I am today. No one works for me!!!!! Everyone works with me!!!!! Whichever position I am in, I am only as good as the team next to me.
I would consider myself a confident leader who takes the team to victory no matter what the obstacle. I drive sales, control costs, enhance moral and provide legendary service to all guests. I touch every table, NO EXCUSES!! That is how I build the business.
Volunteer for troubled teens 1985-1996
11 great years showing these teens that they have a reason to live and have self confidence. Some of these young kids were assaulted, had no parents and beaten by boyfriends. Violence was an everyday episode that they had to deal with. We the counselors taught them how to cope and to walk away from the street life. There were many success stories as well as some unfortunate endings.
A creative concept which fuses social media applications with hospitality solutions to give our clients a fresh start with a new focus to drive the business forward. At Figure 8 we educate businesses in legendary service, four walls marketing , cost controls and so much more. We are a unique combination of “Hell's Kitchen", "Restaurant Impossible", "Mystery Diners", "Bar Rescue" and "Undercover Boss". Figure 8 is infamous for building guest loyalty & taking your positive foundation while creating a legendary and unforgettable experience for all guests.
I was hired for a 3 month contract. Being the General Manager for one of Boston's Best was an honor. A fine dining European Italian influenced restaurant with a menu completely from scratch. Everything including the pasta was prepared fresh daily. My responsibilities and goals were to identify the small cracks in the perfect picture. Take service to a whole new level, increase sales by guest counts, and touch every table, every night. At Da Vinci, we were in contact with concierges daily, booking events with major companies including buy-outs. We did weekly inventories and had meeting with the Owners on a weekly basis. Even though we ran a tight ship with standards, my ultimate goal was for our staff and guests to feel like family when they were dining or working at Da Vinci.
After 24 months at Cold Stone Prudential and becoming Area Manager for 3 stores during my tenure, we drove sales over $174,000 against the previous year .We delivered ice cream wholesale, we doubled cake sales which was part of our growth too. Being Area Manager was a challenging position within the four walls of our business. My plan was never to worry about what our competition was doing, we need to execute to perfection on all levels within our units. If we can accomplish this and have fun doing it, there is nothing we will not be able to accomplish as a team.
As an Assistant GM, I was promoted to General Manager of the Fenway Park Location within 5 months.. As the leader of a team of 87, this was a great place to work. During baseball season we would have between 1500-2000 fans for a home game. Communication 24/7 was the key to all success. This venue was nonstop from open to close. To manage efficiently you need to have 87 management styles and trust your staff. Being on the floor all day, you coach and counsel in a professional manner and praise all day long in front of everyone. This position was very hands on and I loved that. Motivating the team and raising the standard each shift was crucial. This was the best form of marketing possible.
I managed this unique $5.4 million dollar operation inside The Park Plaza Hotel and Towers. We altered our menu twice a day every day, based on freshness and availability. Over my 4 year tenure I led each department successfully. As a service manager, we provided impeccable service one guest at a time. The bar program was almost always flawless and when it wasn't we as a team looked for every ounce, or wine bottle missing. When they know how passionate you are, they will follow your lead. I did a lot of charity work and outside events with the theatre district to drive sales.
At Liquid Lunch Consulting it was all about the guest. I had the primary responsibility of going out and cold calling to retain accounts for LLC. I would network at all types of events including the Chamber of Commerce and Make a Wish Promotions I would also help restaurants identify their issues and come up with proposals or business plans to fix what is broken inside their four walls. Finally I was asked to be an agent of an up and coming rock band under contract. After many years of dedication, they were signed to a record deal.
I managed the day to day operations of several locations including a $4.5 million dollar restaurant and finishing with a $10.2 million dollar unit. I also trained each staff member to deliver LSF very high standards to each guest. Responsible for learning and teaching declining budgets, inventory's and P & L's to MIT's. Educating each MIT was put on my plate by the Training Department. Something I took great pride in. Guest retention and going above and beyond became the expectation every shift.
School was great, but in this field you learn 99% of what you need to be successful in the restaurants.
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