Operations & Pre-Opening
Deep expertise managing restaurant and hotel F&B pre-openings from concept stage through first 90 days of operation. Covers permitting timelines, vendor setup, staffing plans, SOP creation, and soft-open execution.
Pre-Opening Management
End-to-end pre-opening project management for restaurants and hotel F&B outlets. Permit coordination, FF&E walkthroughs, staff recruitment and training.
Labor Cost Control
Schedule optimization, labor-to-sales ratio benchmarking, overtime reduction, and workforce structuring for sustainable margins.
SOP Development
Building service, kitchen, and management SOPs from scratch — customized to concept, volume, and brand standards.
P&L Ownership
Full P&L accountability including food and beverage cost management, prime cost analysis, and revenue optimization strategies.
Team Training
Designing and delivering FOH and BOH training programs: service standards, menu knowledge, upselling, and shift management protocols.
Inventory & Purchasing
Inventory control systems, par level setting, vendor negotiation, and waste reduction programs across food and beverage categories.
Menu Engineering
Profitability-driven menu analysis, pricing strategy, and item placement optimization for increased check average.
Multi-Unit Leadership
Managing multiple outlets simultaneously — coordinating managers, aligning standards, and maintaining consistent guest experience across locations.
Hospitality Formats
Experience spans independent restaurants, hotel F&B outlets, brewery concepts, banquet and catering operations, and multi-unit franchise environments across the Miami market.