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Cell: PHONE NUMBER AVAILABLE Email: EMAIL AVAILABLEEDUCATION:BS-Exercise Physiology Central Connecticut State University New Britain, CTPROFESSIONAL EXPERIENCE:3/2015-12/2023 Robertos Real American Tavern East Windsor, CTGeneral Manager / Managing Partner https://www.robertosct.com/Annual Sales Volume: $3.5 millionHired as General Manager of upscale casual.Supervised 50 team members, Chef, Sous Chef, two assistant managers.Created the opening menu, andResponsible for day to day operation of the restaurant as the GM.Opening of a new restaurant, all operating procedures, concept development, hiring of team, and ongoing training.(Reason for leaving: removed himself from managing partner, get back to just being the leader and running the operation, making guests happy)12/2001-3/2015 Hartford Restaurant Group Farmington, CTOperations Food & Beverage Director https://www.hartfordrestaurantgroup.com/Opened the original Wood-n-Tap Bar & Grill in Farmington.Annual Sales for 9 locations: $25 million in sales.Responsible for the Beverage Program, as Director of Beverage. Development of the company wide beverage programs, purchasing, finding new and unique spirits, craft beers, and wine.Developed core menu for expansion of brand.Opened Agave Grill in Southington, and Hartford. Worked as General Manager numerous times during his tenure at all 10 locations (opened all 10 of locations, as opening GM)(Reason for leaving: opening new restaurant)2/2000-12/2001 Half Door Hartford, CTGeneral ManagerAnnual Sales Volume: $3 millionHired as General ManagerResponsible for the operation of a European Style Craft Beer Pub.(Reason for leaving: opportunity with Hartford Restaurant Group)2/1998-2/2000 Max Restaurant Group Hartford, CTManager/Beverage Manager/SommelierAnnual Sales Volume: $3.25 millionHired as Manager, and developed himself rapidly in various managerial positions with Max Downtown, Trumbull Kitchen, and Max Amore.(Reason for leaving: opportunity to be GM at Half Door)