excel in supervising staff of 50 or more overseeing multimillion dollar food revenues. Mastered skills include restaurant openings logistics and planning, PnL execution, food cost analysis, budgeting, and inventory control and purchasing. Ability not only to lead but patience in ability to teach utilizing skills contributing to overall guest satisfaction. Culinary trend and standard setter, develop impeccable menus and cuisine in a true tradition at a high level of execution. Collaborate and mentor all departments as a unified front.