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Solid capacity and sense of personal ownership evident in continually analyzing and refining operations to maximize efficiency. Accomplished business leader with superior skills in financial management, project oversight, documentation and strategic planning. Highly versatile and able to quickly master new roles, responsibilities and technologies. Ambitious self-starter who plans, prioritizes, manages and completes tasks within fast-paced, deadline-driven work environments.

Kitchen Manager, Gristmill Restaurant 1998 - 2015

       Proficiently supervised all aspects of food preparation, safety, inventory and menu development.

       Recruited, instructed, scheduled, directed, professionally developed and evaluated personnel.

       Assessed available equipment, determined requirements for new systems and placed orders.

       Diligently maintained detailed documentation on operations, budgets, expenses and other matters.

       Effectively established and nurtured mutually-positive relationships with suppliers and third parties.

       Continually evaluated work parameters to identify and eliminate waste & inefficiency.

Kitchen Manager of Alamo Cafe directing all kitchen activities including food preparation, food safety, sanitation, budgeting, P&L, inventory, product ordering, menu development, staff leadership, kitchen design for flagship location, recruiting & developing staff and preparing reports, 1987-1998.

Kitchen Manager and Partner of Gulf Coast Seafood Restaurant developing kitchen layout, menu & theme, overseeing sales & marketing efforts, preparing food, ensuring food safety & facility sanitation, recruiting & developing staff members and continually refining restaurant operations, 1986-1987.

Kitchen Manager at Center Reef, Inc. supervising kitchen renovation and upon completion, overseeing procurement, inventory, budgeting, food preparation and financial affairs, 1985-1986.

General Foreman with Yaklin Contracting managing projects, quality control, inventory, procurement, budgeting, regulatory compliance and scheduling 1980-1985.

Prep & Line Cook employed by King's Inn making dishes, ensuring food safety, assisting customers and contributing to successful front end operations, 1975-1980.

Texas A&M University, Kingsville, TX

Bachelor of Business Management, 1981

Member, Delta Tau Delta Fraternity