Accountable for daily operations including overall customer satisfaction. Created new revenue streams through social media and printed mailings.

Director of Food & Beverage

As the Assoc. director of the vessel's food and beverage program, this position generally required me to hire new employees, terminate employees when needed, and overseeing the training program to ensure the staff in the dining rooms are following the established style of service. As the Assoc. Director I was called upon to smooth out situations when a guest of the restaurant is unsatisfied with the level of service or the food. However, I also receive guest compliments of the food or service of an employee.It's essential to keep up the morale of the food and beverage team, including servers, busboys, hostesses and deckhands. One way of doing this is by letting the employees know when a job has been done well. I helped ensure that all health codes were being followed. I was aware of concerning health codes and rules that specifically pertain to our venue, and implemented the proper procedures to ensure the staff of the "Philadelphia Belle" was following them. This job duty is especially important because health code violations can shut down the vessel's dining room or operations and could get the guests ill. I worked with other boat staff to find out ways to improve the bottom line. As a member of the Philadelphia Belle's management team, I kept open lines of communication with other directors and managers within the vessel such as the Belle's general manager, the director of Food & Beverage, Captains and the head of the accounting department to discuss ways to improve the vessel. I also communicated with other management team members to find out ways to lower labor costs, improve revenue and stay on top of new trends in the industry. I also interacted with the marketing or public relations team. As the second in charge of the entire food and beverage program , I was called upon to provide quotes to a journalist writing a story, or come up with inventive ways to bring in more guests such as special promotions, liquor and wine programs.

Behind the scenes working to ensure the safety of the patron and keep the place running smoothly. The most important aspect of my position is meeting sales quotas and profit margins. This is largely accomplished by providing the most popular music, using talented DJs and maintaining proper upkeep of the dance floor, lighting and other elements that add to the venue's ambiance. My position also includes hiring and training qualified employees, such as bartenders, barmaids, bouncers, cashiers, DJs, cooks and maintenance workers.I oversaw the ordering process of all alcohol, food, ice, glasses, napkins and other supplies on a regular basis. I also planned and implemented special promotions. Moreover, I required the adherence to proper safety standards with regard to in-store operations, transferring cash to the bank and preventing theft.

Accountable for daily operations including and not limited to restaurant operations, P&L reports, monthly Dashboards, cost and controls of inventory, and the hiring and training of new employees for four vessels. I implemented seasonal and yearly drink recipes for the Washington area and fleet-wide product. I initiated incentive programs that standardized employee training and led to an increase in customer satisfaction. Lead member of Executive Management Team, enhancing communication between all departments. I assisted in achieving the number one city 2 years in a row, with 1 million dollar (+) net profits.