I have been in the restaurant industry since I was 16 years old. I started in leadership at the age of 18 in Quick Service. I have held leadership positions in Quick Service, Fast Casual, Full Service, & Fine Dining.
I have a high level of experience in high volume restauarants with multi-million dollar incomes and budgets. I have created budgets, worked on COGS, & analyzed/fixed labor all to ensure the business hit their EBITDA.
I have been certified as a ServSafe Food Safety Manager for over 10 years and am currently a Certified Instructor & Registered Proctor. I also have multiple years of experience preparing restaurants for Health Inspections and audits.