• Gather and manage food and beverage provision for functions and events• Planning menus in consultation with chefs• Recruiting and training permanent and casual staff• Ensuring health and safety regulations are strictly observed• Budgeting and establishing financial targets and forecasts• Monitoring the quality of the product and service provided• Keeping financial and administrative records• Negotiating contracts with customers• Ensuring compliance with all fire, licensing, and employment regulations

• Oversee restaurant operations for Six outlets• Gathered data for all budget processes. • Developed strategies to achieve all financial objectives.• Scheduled and directed staff in daily work assignments to maximize productivity.• Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.• Elevated gross sales of JW Marriott property 27% in first year as food services manager and by 12% or more every year thereafter.• Achieved record profitability of restaurant and catering operations for three consecutive years. Cut food and labor costs by 8% while increasing sales, food/service quality and guest satisfaction.• Redesigned menus and dining room layout; renegotiated terms with vendors/suppliers; halted rampant waste; and unified front- and back-of-house staff to create a cohesive, cooperative team committed to premium guest service and optimum profitability.• Recognized for leadership excellence through "Manager of the Year" honors (out of 25 F&B managers).

• 4 diamond hotel with 384 rooms, a range of 6 restaurants, 4 ballrooms & 8 meeting rooms accommodating up to 450 guests • Coordinated with food and beverage staff for special events. • Monitored all operations of venue and ensured efficiency. • Administered everyday operations of staff. • Ensured compliance to all safety policies and procedures.

• Achieved 4 diamond award for signature restaurant • Oversee operations of 250-seat facility averaging over $10,000 daily sales, offering Pacific Rim cuisine dinner service to store patrons.• Schedule, motivate, and supervise staff of 25 full-time and part-time associates.• Monitor daily and monthly receipts and expenditures.• Communicate with store and corporate management regarding sales targets and profit strategies.