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Work Background
YonutzDirector of Learning & Development, Director of Operations
Mar. 2023 - Mar. 2024Oklahoma City, Oklahoma, United States
YonutzDirector of Learning & Development
Jun. 2022 - Mar. 2024Sunrise, Florida, United States
ButlerR&D Manager, Executive Chef
Jul. 2021 - Jul. 2022Miami, Florida, United States
Butler HospitalityDirector of Beach Operations, Food Trucks
Jun. 2021 - May. 2022Miami, Florida, United States
Seasons 52 RestaurantExecutive Chef Partner, Managing Partner
Mar. 2019 - Jun. 2021Albuquerque, New MexicoDeveloped a highly skilled team of culinary talent to prepare and execute the Fresh offerings from Seasons 52 Fresh Grill and Wine Bar. Managed all culinary systems with my Sous Chef, including ordering, prep, hiring and accountability, document organization and retention, and team member engagement. Although I have no formal culinary training, I’ve been able to learn any task I’ve been presented with and was thrilled to not only lead the kitchen, but also fill in the Managing Partner role when the position was vacated during my tenure.
Seasons 52 RestaurantSous Chef
Nov. 2018 - Apr. 2019Greater Denver AreaAssisting the Executive Chef in executing seasonal menu changes, holiday feasts, and the day to day operations of a highly skilled scratch kitchen.
On The Border Mexican Grill & CantinaGeneral Manager
Mar. 2016 - Oct. 2018Greater Denver AreaStarting as a high-potential Assistant Manager, certifying in all management functions in less than one year after hire. I was promoted to General Manager of a high volume Denver location in under 2 years with the company. We successfully rebuilt a badly broken restaurant and team, and restored the reputation of the Smoky Hill OTB over the course of a year.
Blue Star GroupVice President Operations
Apr. 2008 - Feb. 2016Colorado Springs, COBeginning in hourly operations (food running, serving, bartending), I was quickly promoted into salaried management and through administrative ranks of the Blue Star Group, a small business of 6 local restaurants doing approximately $10M annually in business. I worked directly with the owner and CFO to open a new concept to the city, and transition from a $1M loss in our first year of operations at The Ivywild School, to a bottom line profit of $250K in year 3. I directly led a team of 30 individuals, with a total of 400 team members throughout the organization at its peak.
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