NUMU FOOD GROUP, INC, Brooklyn, NY 2020 – Present

Hired as Senior Vice President of Operations and promoted to COO within six months to help structure operations, expand production, and manage manufacturing for startup offering vegan cheese products. Define and execute roadmap for continued growth and collaborate on development of key performance metrics.

• Built out and integrated ERP system, added new EDI system to streamline warehousing and freight logistics, and improved efficiencies and scalability of operations while ensuring EDI compliance.
• Increased product shelf life 3X (from four to 12 months) through identification and elimination of root cause.
• Streamlined logistics department, lowered freight costs 34% and improved margins 11%.

LAVVA, New York, NY 2017 – 2020

Recruited by Founder and CEO to design, build, and implement the operations department for a new startup offering plant-based yogurt and non-dairy milk products. Broad role overseeing manufacturing, quality assurance, procurement, innovation, formulation development, packaging, operational systems, and compliance with government regulations.

• Co-launched the startup with founder and grew it to $6M+ in annual revenue.
• Created scalable operations, from manufacturing SOPs to QA/QC protocols, department infrastructure, research, and company-wide platforms that include expense reporting software, inventory tracking, COGS, and systems for financial modeling and EDI integrations.
• Grew number of SKUs from four to ~15 across four product lines, from ideation through market launch.

BAREBURGER, New York, NY 2015 – 2017

Hired to strengthen operations and drive cohesiveness and efficiencies for the rapidly growing, premier, fast casual restaurant chain. Directed all business operations, including culinary, procurement, events, menu development, training, financial health, and food safety. Key leadership member overseeing new restaurant openings throughout the US and Canada.

• Built the infrastructure critical to growth from 25 to 47 franchise restaurants generating $100M in annual sales across the US, Canada, Japan, Germany, and the United Arab Emirates.
• Put failing technology project back on track, developing RFP for point of sale (POS) system, collaborating on selection of Toast, aligning 40+ sites and providing metrics for insights on operations at the restaurant level.
• Introduced several operating systems and platforms, including bonus calculators and food costing software.
• Structured franchise agreements that ensured business success and sustainable brand growth.

BOLOCO, Boston, MA 2013 – 2015

Challenged with elevating the culinary program for the New England-based, fast casual restaurant business and driving relevance in the highly competitive QSR industry. Directed program development and procurement processes, including sourcing, contract negotiations, and RFPs for 22 locations across six states ($25 million in sales per year).

• Created an innovative and streamlined menu, incorporating value engineering in the ingredient base for quality consistency and cost-effectiveness.
• Developed limited time offer (LTO) menu items from ideation through sourcing, marketing, and training.
• Drove consistency in menu preparation with supporting processes including recipe instructions and training.
• Overhauled catering, enabling execution of 12 large-scale events for 30,000+ people within five months.

Boston, MA 2008 – 2013

Chef, VERJUS RESTAURANT, Paris, France and CHAPTER ONE RESTAURANT, Dublin, Ireland

On sabbatical traveling in France, Italy, and Ireland and cooking in fine dining and Michelin star restaurants.

Owner and Trainer, CULINARY SAFETY

Instructor facilitating courses in food safety for businesses and individuals. Prepared students, taught the curriculum, proctored the exams, and issued certifications.

Operations Partner, FLATS RESTAURANT

Co-founder of an organic and sustainable pizzeria. Launched business from the ground up, built systems, instituted best practices in service and safety, and won Best New Restaurant (2010).

1790 HOUSE, Westborough, MA 2011

Hired to refresh the restaurant for the historic landmark in Westborough, Massachusetts. Rebranded the restaurant, redesigned the menu, produce garden onsite.

UNIDINE, Boston, MA 2010

Recruited to serve as Executive Chef and General Manager for a major pharmaceutical client as the food and

dining management services company was expanding into their new flagship location. Provided leadership across all programs, including catering (30+ events per day) and commissary units, while optimizing resources and minimizing costs.

• Instrumental player in the design of the kitchen and in the operation’s seamless transition to the new facility.
• Vital influencer in the development and launch of the culinary program for thousands of employees.
• Developed sustainable programs and systems that enabled smooth delivery of service.

GUCKENHEIMER, Burlington, VT 2006 – 2008

Oversaw business dining operations for the corporate foodservice company, including costs, inventory, financial performance, systems, and management of staff. Ran company-wide initiatives to improve food quality.

• Redesigned culinary program, introduced sustainability in food production, and transitioned operation to fresh and locally produced culinary program, eliminating all frozen items.
• Retained key accounts, including major healthcare company, and made them profitable.
• Reduced the deficit by 35%.
• Won an award for Leadership and Culinary Excellence (2007).