At Hudson Grille, I direct daily operations for a high-volume restaurant, owning P&L performance, labor optimization, budgeting, payroll, inventory, and expense management. I built a leadership culture that produced the lowest employee turnover rate across all company locations.
I've also supported financial planning and operational improvements at DAS BBQ and managed staffing, purchasing, inventory, and service consistency at Eataliano Kitchen. Across 8+ years of progressive management experience, I lead recruiting, coaching, workforce planning, vendor relationships, customer escalations, and process improvement for high-volume teams.
