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My professional experience in hospitality extends over two decades. I am a culinary innovator creating dishes from scratch that are still being used in restaurants today. I have spent most of my career in high volume restaurants and can handle any situation.   My experience extends to inventory control, labor control, sanitation management, team development, and P&L management.  I am also Serve Safe Certified.

Work Experience

December 2022Present

General Manager

One of the largest Food/Bar and Entertainment companies in Cleveland Ohio, Hosting 100's musical shows a year from artists all over the country!

  • Managing over 115 employees
  • Management of a 12-person management group
  • Overseeing the training and development of all front-of-the-house staff
  • Coordinating 2 training sessions a month to continue the development of the staff
  • Controlling labor, food, and overhead costs by implementing accounting systems for inventory and cost management.
  • Programming the point of sale system and optimizing the entire system
  • Changing menus seasonally to be more in tune with our customers' needs.
  • Working with our bar manager and bartenders to create new seasonal cocktails
  • Overseeing the management of 2 dining rooms with seating capacity of over 700

Rollhouse Entertainment

March 2020December 2022

Food and Beverage Director

Upscale bowling and Entertainment centers with bars, restaurants, games, escape rooms, banquet centers, and Bocce courts.  

The largest indoor entertainment company in Ohio.  Annual revenue of over 35 million in sales.  65% of Revenue comes from food and beverage. I am managing 6 locations restaurants and bars.  

  • Opened Dick and Alice sausage and Pierogi Haus in 2020
  • Opened The Bomb Bar entertainment Spot in 2020
  • When starting with Rollhouse food cost was over 48% I brought this number down to 29% as of 2022 by managing new point of sale procedures, portion control, establishing employee meal programs, and building strong relationships with local vendors.  Establishing inventory control procedures, hiring and elevating employees.   
  • I created a seasonal craft cocktail program selling over 400 craft cocktails a week.  
  • Organized inventory by utilizing the online application ORCA inventory at all locations.  Control pricing of menu items, pack size control, loss and theft control.  Also have utilized Dining Alliance, Food Cost management, and many other inventory control programs.
  • Programmed and install Aloha Point of Sale, Revel Point of Sale, Aldelo, and Sync point of sale.  Programmed menu items, controlled pricing, and labor management.
  • Followed the Traction program EOS holding level 10 meeting every week, reviewing P&L and managing tasks and goals

Fatheads Brewery

February 2017February 2020

Executive Chef

Ohio Largest Independent Brewery, known for its custom iconic beers and sandwiches bigger than your head.  Extremely large volume restaurant with revenue of 6 million +.  

Managed a high volume successful kitchen in Canton Ohio.  Worked closely with major vendors like Sysco, Cantonese Seafood, Atlantic foods, and Sanson produce.  Hired and trained my entire team including sous chef, and five kitchen supervisors.  

  • 70% Food and 30% Beverage Sales of over 6 million dollars
  • Managed a staff of over 50 kitchen employees
  • Received 0 violations from the health department
  • Second place in Chef of the year, at Taste of Hall of Fame by Harvest for Hunger
  • Food Cost average of 28% and BOH labor cost of 12%
  • Created over 200 weekly specials most pictures on Facebook or Instagram
  • Developed many of the recipes still being used

100th Bomb Group

March 2017September 2017

Executive Chef

A full-service aviation restaurant concept that has a rich history in the Cleveland area.  It is a well-known Cleveland spot for great food, large banquet events, weddings and our weekly Champagne Sunday Brunch. 

I was hired by the 100th Bomb Group to help change the culture in the back of the house and to update the food to a newer concept.  I oversee a staff of twenty people. This includes Chefs, line cooks, dishwashers, prep cooks, and cleaning crews.  I also managed training and development, scheduling, inventory, food ordering, sanitation, menu research/development, seasonal promotions, and food/labor costs.   

  • Increased weekly Sunday Brunch Sales from 110 covers to over 300 covers, increased repeat customers and positive feedback online
  • Oversaw a Holiday Brunch of over 1850 people which grossed over $50,000 in sales
  • Streamlined the 100th Bomb Group Inventory System.
  • Excelled at keeping Food/Labor Costs below budget every month without issue
  • Implemented sanitation control throughout the restaurant 
  • Food Ordering for Restaurant, Banquets, and Sunday Brunch
  • Consistently created new menus for restaurant, buffet, and Sunday Brunch on a weekly basis

Hard Rock Rocksino

May 2013March 2017

Chef De Cuisine

The Hardrock is a very successful business model with locations all over the world.  Concerto Italian Kitchen is the first of  its kind; a fast paced Italian scratch kitchen. Due to my success setting up the restaurant, training the staff and conceiving large parts of the menu this restaurant concept will be spread to more locations across the world.

I was hired at the Hard Rock Rocksino to open a brand-new restaurant concept called Concerto Italian Kitchen.  Opening this restaurant came with many challenges like creating all the recipes from scratch, hiring and training of all kitchen staff, Creating the systems in the kitchen to be successful like food ordering, inventory, labor management, recipe costing and much more.  

  • Daily sales average of $5800 and weekend sales of $8900. Monthly Sales from $160,000-$210,000.
  • Organized preparation and readiness of staff for concerts of up to 3,000 people. Also, catered and supervised many large banquets and events
  • A+ Health department rating on every inspection
  • Featured on FOX 8 News, New Day Cleveland, Channel 5 News, ESPN Radio and


Le Cordon Bleu Institute of Culinary Arts in Atlanta, Georga

Mar 1998Jul 2000

Associates Degree

Course Study Hotel Restaurant Management GPA 3.8


Cuyahoga County


Serve Safe Certified Level 2

Level 2 certification with safe food handling Certification for management. 

Level 2 Serve Safe Certification  -Cuyahoga County

Voted best chef in Stark county at the Taste of Hall of Fame 2019


Some of the hundreds of dishes I have created.