Concept Technology (March 2014 - August 2016)
Director of Client Operations
Concept Technology Inc. is an award-winning managed IT services provider for small and mid-size businesses in Nashville, TN. We provide clients with flexible, customized support that includes cloud computing, enterprise email, and help desk.
Grew team by 20% from 2014 to 2015 with zero turnover.
Achieved top line revenue growth of over 24% from 2014 to 2015.
Increased customer satisfaction surveys from 97% positive to 99% positive.
Achieved budget goals for Client Services Department 100% of the time.
Designed and implemented a bi-annual review process, as well as an annual salary review process, both of which were received with enthusiasm.
Designed and disseminated dashboards, daily/weekly and monthly reports to monitor company and individual performance.
Designed and implemented a system of account management for our 300+ clients in 2016.
Promoted five team members into managerial positions and oversaw their ongoing leadership development.
Chef Geoff's Inc. (April 2009 - November 2014)
Executive Director of Profitability
Casual American cuisine restaurant company who, at the time, ran five high-volume restaurants in Washington D.C., Virginia and Maryland.
Expanded restaurant count from three to five in three years.
Oversaw the finances through the growth of the company from three restaurants to five restaurants, increasing our annual revenue from $12M to over $20M
Developed well informed budgets for each restaurant designed to capture the balance between hospitality and profitability.
Closed the books and prepared monthly financial reports in accordance with GAAP standards for five high-volume restaurants
Conducted annual bids with food and beverage vendors to help in reducing costs.
Implemented online training and development learning program to standardize training program across restaurants.
Led the software migration process of invoicing,, time tracking, and accounting from Quickbooks to Compete Restaurant Management Software.
Helped create a data-driven culture so unique to the industry it was written up in the Washingtonian.
Cafe du Parc, The Willard Hotel (January 2008- April 2009)
French bistro restaurant serving breakfast, lunch and dinner seven days a week. Chef Antoine Westerman, who has earned three Michelin stars, is the consulting chef.
Managed and trained a staff of 30+ bus boys, servers, and bartenders.
Focused on building culture and loyalty of staff so as to prevent turnover.
Designed and implemented a training and development program for our French speaking staff so as to continue to provide consistent levels of service despite their language barrier.
IndeBleu (July 2007 - January 2008) - Now Closed
Vine Street Cafe (October 2004 - May 2006)
Assistant General Manager