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Visionary Leadership and Expertise in Operations and General Management in the Hospitality Industry

Accomplished and results-oriented hands-on senior executive with 20+ years of progressive experience in operations management and in completing turnarounds of lagging businesses and growing them to achieve top-line profits. Diversely experienced from start-up to rapid growth, work-out to turnaroundremedying problems and creating infrastructure, financial controls, and business processes to achieve strategic objectives and bottom-line results. Strong operational improvement background in spearheading organizational restructuring, profit maximization, and team management directives via effective cost controls, tactical planning, and revenue growth strategies.

Multi Unit Leadership Cost Reduction & Revenue Growth P&L, Budget, & Fiscal Management Process Improvements & Best Practices Strategic Planning & Tactical Execution Team Building, Training, & Mentoring New Business Development Vendor & Resource Management Profitability Improvement Leadership & Performance Enhancement

Turned negative business trends around from an annual loss of $1 million to reach a bottom-line profit within 3 months under leadership by lowering labor and food costs, while raising average check from $22 to $26. Directly contributed to generating $1.4 million in annual sales and earning $240,000 from 500 sq. ft. caf. Realized $7 million in sales in the first year, which led to expanded operations to 6 more units in 3 years. Earned Cutting Edge Innovator Award for Milestones from British Columbia Restaurant Association and featured on cover of British Columbia News Magazine. Selected as the Top Gun operator for Keg Restaurants 3 years in a row for the highest sales and profit increases in the company.


AGAVE HOSPITALITY GROUP, LLC, Seattle, WA Privately held international hospitality consulting services company serving clients worldwide Principal/Operations Consultant
Founded, own, and operate a successful restaurant consulting and hospitality management company. Formulate recommendations concerning business policy, resource allocation, strategic planning, and P&L management to reduce costs and improve bottom-line financial performance. Build teams, improve employee performance, and boost morale by conducting training, coaching, mentoring, and staff development for employees and management. PF Changs China Bistro, International Team Member Created a market penetration strategy for new market entry and development. Identified and recommended the top markets in Ontario and British Columbia for entry. Directed purchasing and supply chain teams to solidify pricing to offset the higher operating costs. Columbia Hospitality, Food & Beverage Task Force Leader Invited to lead the opening unit management team for a 5-star luxury hotel in Portugal with direct oversight for pre/post-opening, ensuring execution of standards. Introduced key performance metrics to improve brand performance and reporting to ensure accountability. World Wrapps, Executive Coach Developed the leadership to improve standards of execution at the unit level. Taco Del Mar Franchise Corporation, Executive Team Member Acted as liaison for 28 Western Canada stores. Conducted store audits to ensure compliance with standards; advised board on strategic direction of brand. Campbells Resort, Executive Coach Lowered food cost by 7%, reduced labor by 15%, and increased average check by more than $4 by developing and implementing new menus that were easier to execute. Copperpoint Resort, Project Manager Developed and implemented new restaurant brand for upscale resort hotel. Created standard operating procedures, cost control program, and labor management tools. Bothell, WA 98012 425.269.2804



425.269.2804 Page 2 of 2 2003-2007

Bennetts Pure Food Bistro, Beechers Handmade Cheese Company, and Pasta & Company Gourmet Delis
Launched two new brands while concurrently restoring focus and profits to the owners 24-year-old $8 million gourmet food company. Instituted disciplined business culture and financial accountability. Trained managers at the store and corporate level to budget, forecast expenses, track inventory, manage labor costs, and meet goals. Launched Bennetts Pure Food Bistro in 2006; opened upscale bistro featuring pure foods from Cascadia region. Picked by Seattle Metropolitan Magazine for Best of The City, New Eastside Restaurant, as well as awards from the Washington State Restaurant Association for Best Boutique Wine List. Successfully launched Beechers Handmade Cheese, 2003; opened Artisanal cheese company in Pike Place Market. Realized double-digit year-on-year (YOY) growth for three consecutive years, generated sales of $1.4 million, and delivered $240,000 annually from the 500 sq. ft. space. Earned gold and silver awards at world cheese competitions in London, Minneapolis, and the L.A. County Fair. Introduced Flagship cheese into new distributors and regions throughout the country including Whole Foods, Costco, and Wild Oats. Achieved $400,000 improvement in cash flow within first 12 months while realizing 5% YOY sales improvement. Turned negative business trends around to achieve 16% cash flow and continued 7% YOY sales increases in second year by right sizing and retaining staff and implementing higher standards of operations and service. Reduced employee turnover by 32% company-wide and boosted team morale by introducing senior team to current management strategies, stressing positive attitude, collaboration, and accountability. Created realistic budgets and goals for new 20%-of-salary bonus achievement program. Developed retreats that focused on culture and strategic planning.

CARA OPERATIONS, LTD. (THE SPECTRA GROUP, INC.), Vancouver, BC Milestones Grill & Bar with 38 locations across Canada and approximately 3,500 employees Director of Operations


Reported directly to Board of Directors with full P&L and operational oversight for an $87.5 million hospitality subsidiary. Created award-winning concepts, successful store and menu launches, sound performance standards, and a strong, positive culture. Delivered planned, profitable, and sustainable growth for an expanding chain through strategic leadership. Developed regional and store budgets; analyzed research trends for new and mature markets. Strategically and methodically grew a six-restaurant chain to a 23-store operation in Canada and the U.S. with profitable average sales of $4.2 million per store. Annually realized more than 30% margins in environment of 328% growth in six years. Led 14 new launches including first store in the U.S. and franchisee in the Vancouver International Airport. Improved menus and mix by forming a culinary council and cross-functional product review team. Achieved 16% management turnover, versus 35% industry norm, by designing a management training program. Enhanced communications by introducing annual retreats and team-building events, developing a culture of known expectations and achievement of goals. Created sales initiatives and programs that increased average check by more than 4% and lounge sales by 5.5%. Broadened horizons by taking chefs and general managers on competitive research trips to leading U.S. cities, Canada, and Mexico to observe new trends in conceptual development of food and beverage packages. Outperformed the competition by creating a retail site-auditing program to measure performance standards. Directly contributed to being voted Chain of the Year, 2001, by readers of the Georgia Straight newspaper.

Bothell, WA 98012 425.269.2804