Member of opening team responsible for overseeing daily operations and implementing strategic plans throughout hotel. Recepient of Top Guest Love score across the Americas corporate managed portfolio and Top Cleanliness Scores across the Luxury & Lifestyle portfolio for 2023.

Responsible for overseeing all operations of Albemarle Estate as well as overseeing all Food and Beverage areas at Trump Winery (Albemarle Estate, Tasting Room and Events), and Event operations. Work with the culinary team to provide an elevated food experience for our guests at the Tasting Room and with Events to add exciting opportunities and ensure a seamless event experience.

Responsible for managing operations at Albemarle Estate, Tasting Room, Events, and Food and Beverage across Trump Winery property. Oversee menu production and food service at Albemarle Estate, Trump Winery Tasting Room and private events. Identifying and coordinating all potential customer service opportunities. Ensuring unified and flawless execution of service for our first-class, growing operations. And drive revenue across property while maintaining budgets.

bespoke rentals + nostalgic hand-painted signs + elegant floral designsevent design with a modern view seeded in homegrown elegance and time honored charm

Manage The Pub at Lake Monticello which is open seven days a week serving breakfast, lunch and dinner and serves classic comfort food. Manage Lakeside Restaurant which is open for dinner only and offers a limited a la carté menu, that changes every week, allowing for a chef driven progressive seasonal menu.

Spearheaded the launch of Graduate Charlottesville's F&B department, including:Heirloom, the rooftop restaurant and bar, offering both an indoor and outdoor restaurant and bar.Top of the Corner, the meeting and event space accommodating groups up to 200.Sheepdog Coffee, located off the lobby, Sheepdog is the grab-and-go coffee and breakfast shop.

Serve as Restaurant Manager overseeing restaurant, lounge, room service, and coffee shop at the Omni Charlottesville Hotel; a 3 diamond property with 200 guest rooms. Overseen the following improved customer service scores: Timeliness of Service 8.81 vs 8.70, Friendliness of Service 9.19 vs 9.04, Accuracy of Order 9.27 vs 9.12, and Quality of Food 8.76 vs 8.69. Improved associate satisfaction scores from 2.91 to 3.70.

Served as Assistant Catering Director at JMU. Spearheaded the vision, development, and execution for implementing new service standards. Oversaw operations for department including: staffing, training, execution of events, oversight of logistics for up to 40 events daily. Managed a staff of 6 managers and 100+ frontline employees.Developed and implemented new service standards - The Art of ServiceRecruited by other Aramark accounts to assist in execution of high end eventsPromoted from Catering Manager to Assistant Catering Director Rated 5th best foodservice operation among colleges and universities, Princeton ReviewKey player in facilitating launch for new stadium suites and club facilities

Serve as Catering Director of $1.5 million catering department for MSU, executing over 100 weddings and multiple events exceeding $25 thousand a year. Spearheaded the vision, strategy, and execution for restructuring the catering department. Recruited, trained, mentored, and developed new catering management team.Key AchievementsDeveloped and implemented Event Design Sales Package creating an 11% increase in sales revenue.Recipient of Double Diamond Award for 100% grade on both “Health and Safety” and “Food Safety” external audits, vs. 78% and 85% prior year scores.Authored new policy manuals and installed new procedures for Service Standards, Human Resources, Staff Training, Inventory Receiving and Ordering, and Event Design Sales Packages.Successfully identified and resolved labor problems resulting in a 4% labor reduction.

Served as General Manager for $1.5M revenue catering and café operation; voted one of the Top Ten Best Catering Companies in St. Louis. Catering sales accounted for 85% of revenue.Key Achievements Developed operational systems to successfully duplicate business structure and launch second store.Increased catering sales by 12% by 3rd month of being promoted Sales ManagerPromoted from Catering Manager to Sales Manager to GMDeveloped and launched Curious Plates, sister company expanding target market

Managed front-of-house operations for development and launch of new restaurant to the standards of business and ensure customer service needs are being met.Key Achievements Voted best new restaurant in St. Louis, River Front Times readers poll

Supervised pregame catering events in centerfield party suites generating $2 million annually.