• Dynamic Customer Service-Focused General Manager who offers a background in Multi-Site Hospitality / Operations Management, Profit / Loss, Budget / Financial Control, and Team Building / Training, and exhibits an ability to see the big picture within an evolving hospitality market which has been instrumental in driving success.
• Top Performer who boasts above-average career results, and can make sound decisions to reflect positively on operations in alignment with a compaxxxxxx s vision, value, and goals to achieve a significant competitive advantage.

(2007 Present)

General Manager Time, Inc., Xxxxxx, XXXXXX (2015 Present)

  Capitalize on the opportunity to direct a large-scale $6-million business operation, including maximizing bottom-line performance by advantageously driving budgetary, purchasing, inventory, and cost control initiatives for all food and beverage functions, as well as building substantial profits by spearheading all innovative marketing and promotions.

General Manager CA Technologies, Islandia, XXXXXX ￨ Framingham, MA (2012 2014)

  Strategically steered high-volume food service and child care center operations, including cost-effectively managing budgeting, purchasing, and cost controls of all food and beverages, as well as driving marketing and promotions efforts.

Director Capital One Bank, Melville, XXXXXX (2011 2012)

  Utilized broad scope of industry knowledge toward directing forward-thinking daily operations of three fast-paced caf s, including contributing skill in managing budgets, purchasing, inventory, and cost controls of food and beverages.

  Boosted business profitability by conceptualizing, developing, and implementing targeted marketing and promotions.

Director Xxxxxx University Torch Club, Xxxxxx, XXXXXX (2007 2011)

  Led profit-generating daily operations for this popular la carte restaurant and faculty club, including optimizing operations success by performing all team building, training / development, work prioritization, and event planning.

  Demonstrated sharp analytical abilities toward managing restaurant budgets, purchasing, inventory, and cost controls.

(2000 2007)

General Manager TIAA-CREF (2005 2007)

  Applied strong leadership talents toward directing four sub units to meet and / or exceed business objectives, including handling all facets of financial operations encompassing client billing, accounts, payroll, AP/AR, and budgets.

Director of Dining Services ￨ Safety Coordinator TIAA-CREF (2000 2005)

  Drove business growth by directing daily restaurant operations with demonstrated comprehensive knowledge of caf and catering department activities, and trained, mentored, and managed a top-performing team of 50 union employees.

  Achieved Double Gold Scores for 2003, 2004, 2005, and 2006 for all NSF Food & Physical Safety Audit results.

(2000)

Director of Dining Services Children s Hospital

  Expertly directed retail operations of cafeteria, patient meal, and catering department initiatives, including recruiting, training, mentoring, and managing a results-focused staff of 30 employees, as well as planning and prioritizing workflow.

  Handled all budgeting and cost controls to achieve operational goals, and performed essential marketing and promotions.

(1997 1999)

General Manager

  Played a vital role in driving business success for this new 350-seat restaurant, including training, mentoring, and managing a customer service-oriented staff of 30 employees, as well as handling scheduling and workflow prioritization; purchasing, inventory, and cost controls for foods and liquor; and marketing, sales, and banquet planning.

Bachelor of Professional Studies Hotel & Restaurant Management Xxxxxx Institute of Technology

Associate s Degree in Hotel & Restaurant Management Xxxxxx Community College