Restaurant Executive | Consultant | Operations Strategist

With over 20 years of experience in fine dining, upscale, and high-volume restaurants, I specialize in launching new concepts, optimizing operations, and driving profitability through strong leadership and systems.

Most recently, I led the launch of Cocody Restaurant & Bar in Houston, building operations from the ground up — from SOPs and staff training to menu development and event execution. My tools of choice include Toast, 7Shifts, OpenTable, and Restaurant365 to ensure streamlined, high-performance operations.

Previous roles include General Manager positions at Armandos Tex-Mex and Lulus Italian, where I delivered a 20% increase in sales and over $200K in catering revenue, and at Christians Tailgate Sport Bar, where I improved cost control and team productivity.

Earlier in my career, I worked with Artisans French Restaurant and The Tasting Room opening multiple units Maxe's Wine dive in Chicago and Houston , deepening my expertise in hospitality, wine education, and corporate training. I’ve also served as a soccer coach at Saint John’s School, emphasizing my passion for leadership development.

I hold a B.A. in Marketing from the University of Houston–Clear Lake and certifications in Food Safety and Hospitality Leadership.

Today, I help restaurant owners and entrepreneurs grow their businesses with clarity, efficiency, and guest-first thinking.