Fifteen years running complex operations under pressure: private households, production kitchens, facilities, vendors, budgets, and the teams behind all of it. I have been the only manager in a high-net-worth home and the lead on a floor turning out five hundred meals a day.
What carries across both is the same discipline. Build the system, hold the standard, own the outcome, and keep it quiet.
For a year and a half I was the only full-time salaried manager of a private estate. A staff of six, a $450,000 staffing budget, a $52,000 annual food budget plus per-event budgets, all vendors and procurement, and private events up to 250 guests. Strict dietary requirements, exacting standards, complete discretion.
Because I was the only manager, every system in that house was mine to build and mine to answer for. That is a different kind of experience than holding one seat on a large household team.
Cut food cost from 26% to 18% over two years at The Eveleigh by rebuilding sourcing, specs, and ordering, and added a waste-recovery program that kept working after I left.
Reopened a club cafe that had been closed for two years. Rebuilt the menu, hired and trained the staff, and set the ordering and service standards.
Led a team of five producing 500-plus meals a day across buffet, prepackaged retail, grab-and-go, and in-flight formats, each with its own specs and deadlines.
Led 28 staff across seven teams on a daily from-scratch operation, and wrote the SOPs, training documentation, and standards the floor ran on.
I came up through kitchens, which means I learned operations somewhere the feedback is immediate and public. You build the prep list, the schedule, the spec, and the maintenance calendar, and then you stand on the floor and answer for what happens.
I am calm under pressure, I document what I build so it survives me, and I do not need managing. I served as a Physical Medicine Journeyman in the U.S. Air Force, which is where the habit of working a problem without drama started.
I am available immediately for full-time work and I relocate at my own expense, domestically or internationally. If you are hiring for a private household, a family office, a food and beverage operation, or a facilities and workplace function, I would welcome a conversation.