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Proven business Leader with expertise in developing and executing strategic business initiatives and leading organizations and personnel to achieve consistent profitable results. Recognized for success in solving problems, eliminating obstacles, making  key decisions and assisting in mapping business direction. Outstanding performance in the delivery of the business process.  Precise, detailed-oriented and competitive leader. Strong PC, networking and Internet skills.


Work experience

July 2015Present

General Operations Manager

Au Bon Pain

Oversee 1 mid volume unit with approximately 20 team members and supervisory staff.  Occasionally manage other units as needed with budgeting responsibility. Other responsibilities include: Full Profit/Lost oversight, Hiring, Training and development, Customer relationship building, Facility management, Scheduling, Vendor relationship building, Currently using Xenon and CBOS POS tools to control multiple aspects of the business.   

Oct 2015July 2015

General Manager

The Chickery

Assisted with introducing an international concept from Toronto, Ontario to Washington, DC.  Built current inventory processes into first US store that are being used to measure business. Hire, Train, Coach and Discipline staff as needed. Responsible for shift scheduling, maintain product levels. Full P&L responsibility.

Jun 2015Oct 2015

Restaurant Manager

TGI Fridays

FOH and BOH responsibilities including: Hiring and Firing, Ordering Inventory, Staff Scheduling, Event Planning, Customer Service, and Problem Solving. Facilitate daily store meetings, conduct daily inventory for selected items, coach kitchen staff and foh staff daily. Implement Promos and expedite company rollouts regularly.

-Average Sales Volume: $6,000,000 Annually

Jul 2014Jun 2015

General Manager

Roti Mediterranean Grill

­Increase management's effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining staff; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; developing a climate for offering information and opinions. Develop strategic plans by studying technological and financial opportunities; presenting assumptions; and reccommend objectives.

­Accomplish subsidiary objectives by establishing plans, budgets, and result measurements; allocating resources; reviewing progress; making mid-course corrections and set tools and objectives.  ­

­Coordinate efforts by establishing, production, marketing, field, and policies and practices; coordinating actions with corporate staff.­

­Maintain quality service by establishing and enforcing organization standards.

­Contribute to team effort by accomplishing related results as needed.

Managed 2 units in in Q4 of 2014 and Q1 of 2015

-Second Highest scorecard in the company for Q1 and Q2 in 2015, measuring  against 16  units
-Average Sales Volume: $1,800,000 Annually 
-Developed and Promoted 6 Certified trainers to Supervisors

Jul 2012Jul 2014

General Manager


Participated in formulating and administering company policies, directing and coordinating activities to develop and implement long range goals and objectives to meet business and profitability growth objectives.

­Reviewed analyses of activities, costs, operations, and forecast data to determine progress toward stated goals and objectives.­

­Developed, reviews, updates and implemented business strategic planning including sales, and financial performance.­

­Reviewed production and operating reports to resolve operational, and facility problems to ensure minimum costs and prevent operational delays and to meet future growth.­

­Communicated key projects, processes and performance reports, data and analysis.

-2013 Lowest turnover in the company at the Glover Park location with less than 10%-Opened 1new unit
-Average Sales Volume: $1,600,000 Annually
-Developed and Promoted 3 trainers to supervisors
-Developed and Promoted 1 Supervisor to Assistant Manager

Apr 2008Jul 2012

Restaurant Manager

Potbelly Sandwich Shop

­Set tools and objectives for unit, Assist in budget development and ensure department adheres to it, Participate in developing policies and procedures, Manage staff and hire, train, and terminate workers as needed.

­Motivate and encourage employees, Participate in lead generation and business development, Ensure high customer and client satisfaction, Solicit customer feedback, Ensure inventory is stocked and consistently replenished.­

­Promote company's mission and values, Participated in setting district and regional goals.
Helped execute strategic training initiatives.

-Instrumental in operating one of few training stores in the Mid-Atlantic Region at George Washington University location.
-Opened 3 new units
-Average Sales Volume:$2,800,000
-Trained over  40 employees:  Including Certified Trainers ,AGM's and GM's


Aug 2008Sep 2012

Business Administration/Management

Strayer University-DC

Bachelor's Degree

Aug 2013Present

Masters of Business Administration/Management

Jack Welch Management Institute


Sep 2014Present

Food Safety Managers License

Washington, DC Department of Health
Mar 2015Present

Food Safety Managers License

Jan 2006Jun 2006

Profit Management

University Of The District Of Columbia
Aug 1995Sep 1996

Retail Management

Vance Granville Community College