For the last 15 I have been involved in the financial management for some of the largest hotels in the nation, specifically restaurants. I have opened a total of 22 restaurants in 3 different markets. I have experience in food costing, menu engineering, beverage cost analysis, labor analysis. Budget creation, forecasting, and writing financial reports to corporate partners to detail monthly, quarterly, and yearly results. Along with capital purchasing, food and beverage purchasing, and disposables including vendor negotiations.