Food Work


  • Restaurant and Catering Management
  • P&L Accountability
  • Quality Assurance
  • Product Merchandising
  • Menu Development
  • Inventory Management
  • Process Analysis and Improvement
  • Strategic Development Planning
  • Team Management and Development


Manager, Corporate Dining — 2002 to 2007
Gap Inc. Corporate Headquarters, San Bruno, California –

Oversaw operations for corporate dining and catering at two locations for Gap, Inc. headquarters in SanBruno, California. Implemented cost-cutting and production optimization measures to successfully move the department from subsidized to unsubsidized status.

  • Coordinated with Facilities, Operations, Events, Security and various other departments to achieve smooth operations, well maintained facilities, excellent levels of communication and a high degree of interoperability.
  • Organized and executed a wide variety of catering events, from small lunch functions to large cocktail parties and formal sit-down dinners.
  • Effectively managed a staff of about 20 and was able to boast of very low turnover in a department with a historically high level of turnover.
  • Created, benchmarked and redesigned menu and merchandising concepts.
  • Maintained and updated departmental intranet website.
  • Member of Gap Inc. Diversity Council, 2006-2007.

General Manager — 1999 to 2002
A.G. Ferrari Foods, San Francisco, California –

Managed the flagship San Francisco location of an upscale Italian food import retailer and delicatessen. Brought high labor and food costs down to budgeted levels within the first 3 months in the position.

  • Sustained significant increases over LY sales in softening SF economy.
  • Maintained strong merchandising and customer service and satisfaction levels.
  • Full responsibility for P&L analysis and control, inventory and ordering, new menu rollouts and new product introduction.

Executive Chef/Manager — 1996 to 1999
Firewood Café, San Francisco, California –

Oversaw front- and back-of-house operations for medium-sized, high volume California-Mediterranean restaurant serving wood-fired pizzas, fish entrees, pastas, rotisserie chicken and salads. Rose from sauté cook to sous chef within 3 months. Promoted to executive chef within a year.

  • Among first hires for brand new restaurant. Assisted in pre-opening setup and grand opening splash at a highly visible, tourist-frequented location.
  • Responsible for P&L management, food and labor cost control, food and service quality control and inventory management.
  • Worked on menu and recipe development to align offerings to consumer demand, cost pressures and seasonal availability.
  • Interviewing, hiring, training and scheduling for staff of 35.