General Manager 5 Corporate segment @ Ameriprise FinancialActively involved in bidding process for new account from the beginning until contract was signedSuccessfully executed opening of the new account with interviewing and selecting full management and hourly teamInvolved in all the licensing and other legal documentation for opening of new businessPrior the opening of new account conducted inspection of all existing equipment and material and provided assessment for placing the final order Implementing 2 first time in US market, proof of concepts as part of culinary and technology brand transformation (Modern Recipe and Dynamify)Direct oversight of 8 million $ Food & Beveridge and retail operation at 2 Ameriprise corporates headquarter campuses.Ensuring exceptional service for onsite captive population of 5400 employees and around 300 visitors on a daily basis Operation consist 2 large Cafes serving 1100 each customer daily, 2 Starbucks coffee shops, 2 convenience stores, , and on site and of site catering/ banquet operation.Extensively train and support onsite team to achieve results and meet financial targetsDirect oversight for the creation and management of all food and beverage budgeted revenues and expensesTimely analysis of monthly profit and loss statementsIdentifying revenue opportunities and promptly applying correct steps to rectify and change business dynamicDevelop comprehensive strategies to support the business goals Making sure that all the safety goals are metEnsuring that all sanitation regulations are followed, and inspections passed with highest scores Comprehensive competition set review to establish fair market pricing to drive revenueForecastingEnsuring that training and development of staff is in place and up to dateDeveloping marketing strategies and execution

• Direct oversight for the creation and management of all food and beverage budgeted revenues and expenses• Timely analysis of monthly profit and loss statements• Develop comprehensive strategies to support the business goals of ownership • Comprehensive competition set review to establish fair market pricing to drive revenue• Develop strong management (to include executive chef, event management team, banquet team, stewarding) and hourly team to deliver consistent and exceptional service to all guests• Participation and input towards F&B Marketing activities, entertainment of potential and existing customers.• Development and maintenance of all department control procedures.• Coordination with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.• To confirm all details relative to group functions with meeting/banquet planners.• Weekly, monthly and annual forecasting• Completion of monthly inventory• Responsible for creating exceptional dining experiences throughout the property to include all restaurants, lounges, and banquet facilities• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.• Ensuring that training and development of staff is in place and up to date• Responsible for scheduling to forecast• Management of departmental checkbook

• Direct oversight of all lounges, restaurants and banquet facilities• Direct oversight of all associates in food and beverage including executive chef and all kitchen and stewarding staff, banquet team, event management team, stewarding and restaurant teams• Maintaining the quality standards and supporting the goals of ownership• All training of front of house staff• Maintenance of all department control procedures• Weekly, monthly and annual forecasting• Timely analysis of monthly profit and loss statements• Manage departmental expenses

• Successfully opened Castile Restaurant and Rooftop Bar, which was named one of the top 25 hottest restaurants in Tampa, FL• Hotel was named one of Conde Nast’s top 25 new hotels in the United States in 2015• Establishing proper staff par levels• Interviewing candidates for hourly and management position • Creation and maintenance of standard operating procedures • Direct oversight of all restaurant, banquet and event management team• Applying control tools and reducing the food beverage cost to level required• Create promotions in order to increase occupancy and revenue in the Bars and Restaurant.

• Developing, implementing and maintaining quality standards for all food outlets.• Participating on menu engineering and implementation based on collected daily feedback.• Interviewing, training, supervising, promoting and counseling restaurant staff for the efficient performance of the service.• Positively interact with Guests, promoting hotel facilities or activities.• Resolving Guests issues to their satisfaction in a prioritized manner• Maintaining profitability of the department to support overall hotel operation and expected goals. • Working with Ex Chef in reaching food cost and stock of the different par levels to achieve financial quotas and total Guest satisfaction• Facilitating pre-shifts with Executive Chef and Souse Chef to educate the Service Team on the different techniques, flavors, ingredients, amounts, specials of the day and events• Maintaining the positive Beverage cost by controlling dally consumption, ensuring the proper pouring techniques and inventory• Estimating wine, liquor and other beverage consumption in order to anticipate amounts to be requisitioned in order to create the data needed for forecasting

•• Developing, implementing, and maintaining quality standards for all food outlets and banquets.• Participating on menu engineering and implementation based on collected daily feedback.• Interviewing, training, supervising, promoting and counseling restaurant staff for the efficient performance of the service.• Positively interact with Guests, promoting hotel-vessel facilities or activities.• Resolving Guests issues to their satisfaction in a prioritized manner• Maintaining profitability of the department to support overall hotel operation and expected goals. • Control payroll, C&R, food cost and stock of the different par levels to achieve financial quotas and total Guest satisfaction• Facilitating pre-shifts with Executive Chef and Chef de Cuisines to educate the Service Team on the different techniques, flavors, ingredients, amounts, specials of the day and events• Estimating food, wine, liquor and other beverage consumption in order to anticipate amounts to be requisitioned in order to create the data needed for forecasting.• As part of Solstice Class Ships opening team supported onboard leadership in creating restaurant operations SOP’s.• As project manager successfully executed implementation of new dinning concept through entire Celebrity Cruise fleet of 9 cruise ships, select dining. This project required establishing staff par level for each vessel, interviewing and selecting start up team. Excessive training of management in charge, hosts and waits staff on how to navigate new dinning software and execute all sequences of service.