At ZEST HOSPITALITY GROUP, I advise luxury brands including Auberge and Four Seasons on operational streamlining and management identification. I also led concept creation, branding, and financial modeling for seven Food & Beverage outlets within COVA at Coachella.
I developed pre-opening pro formas and yearly operating budgets that supported hospitality investment decisions, and conducted feasibility studies that informed development and acquisition decisions in Nassau, Palm Springs, and Nashville.
As Managing Partner at BLUE PINEAPPLE HOSPITALITY GROUP, I became the sole Capriotti’s Sandwich Shop franchise partner in the Austin area and opened three units: two brick-and-mortar locations and one ghost kitchen. I managed pre-opening functions and operations, and worked with the corporate team on Texas market opportunities.
At COMEDOR, I executed the flagship restaurant’s opening, hired and trained a staff of 71, and grew sales 133% within 11 months. I implemented Restaurant365 and built recipe and ingredient databases that helped reduce food cost from 48% to 28% within three months.
