Flower Child

The room

High-volume fast-casual under Fox Restaurant Concepts, running $6M annually at peak with 40 hourly staff and 5 managers on the floor.

What I did

• Directed 40 hourly staff and 5 managers to the restaurant's best sales since opening — $6M annually.
• Led a full overhaul of the DC restaurant: mass hiring, training, and retraining focused on food quality, sanitation, and morale.
• Owned P&L, invoicing, inventory, sales, and labor operations.
• Served on the opening team for FC Tysons; supported FC DC and FC Charlotte.
• Kept ToGo operations alive through the pandemic after all hourly staff were furloughed — working primarily in the kitchen.