Responsible for the operations, supervision, and training of the food and beverage teamEnsure guests receive the highest quality food, beverage, and serviceDevelop the catering and events program for 11 restaurant conceptsOversee day-to-day operations of facilities, building security, maintenance and repairsProvide problem-solving leadership for owners and managersCoordinate community outreach events and cultivate positive relationships in our communityResponsible for developing new accounts and maintaining current relationships with existing clients

Managed and led operations of high-volume pizza restaurant for absentee ownerDeveloped a high performing training program and maintained exceptional standards for all rolesOptimized P&L goals by controlling inventory, waste, and laborResponsible for the interviewing, hiring, evaluation and retention of food and beverage teamLed staff in both FOH & BOH to ensure effective operations; developed team-building activitiesWorked directly with suppliers, managed orders and sought after quality products while minimizing costEnsured proper food & safety regulations were followed; conducted daily pre-shift meetings with staffAssisted with all marketing promotions and community outreach programs

Oversaw 4 F&B outlets: pool bar, resort coffee shop, in room dining and Heck’s Tavern, responsible for producing $4M in salesAssisted operations of fine dining restaurant, Ranch House Restaurant, $2 million in salesTrained and developed 30+ team members while upholding exceptional steps of serviceCreated and managed beverage program; Winner of Wine Spectator AwardManaged food and beverage inventory, including alcohol, stemware, barware, and dry goodsResponsible for staff schedules and processing payrollOperate and oversee banquets, private dining and special events

Supervised and trained staff for 6 food and beverage outlets and room service, including 1 fine dining restaurantDeveloped and operated beverage program, including beverage menu, and trainingAssisted guests and chefs with beverage pairings for banquets, private dining, and nightly serviceUpheld exceptional standards through effective training and on-going development of staffSupervised banquets for groups of 10-300 people, bartended and served when necessary costs

Team lead for James Beard Award-winning, fine-dining establishmentManaged dining experience for guests, supervised team and handled guest complaintsAssisted GM and Sommelier with monitoring and ordering of all beverages and inventory supplies, such as, linens, glassware and silverwareManaged banquet events of 200-300 guestsExperienced with using MICROSAssisted with and participated in weekly wine classes

Motivated servers in a high-energy fine dining hotel restaurant and barCoordinated with kitchen staff regarding menu specials, wait times, and menu item availabilityLed training for new servers, bussers, and hostsParticipant of weekly alcoholic beverage meetings