•Responsible for setting the strategic vision w/the client, develop implementation plan, perform weekly analysis of progress / success and provide direction and coaching to managers for multi-million dollar fee-based account•Acted as advisor to client management team to provide recommendations on potential revenue opportunities and cost saving ensure appropriate ROI levels were maintained for new and existing ventures•Increased building food and beverage sales year over year by 4% while maintaining flat pricing and decreased overall attendance•Achieved 95% overall approval rating over twenty testing periods on customer secret shops in which the team was tested on speed of service, food and beverage quality and customer interaction •Developed and implemented two new concepts stands which increased customer satisfaction and lowered COS

•Responsible for entire food and beverage operations management including financial accounting and reporting, vendor management; product ordering / receiving and inventory management; working with Washington State Liquor Control Board; POS, and balancing sales and staffing for $1.5M P&L account•Achieved a 19% COS in concessions with a 60-40% food to liquid ratio•Responsible for all hiring, training and disciplinary actions for approximately 180 employees with 85% retention rate on hourly employees and 100% retention on NPO groups

•Responsible for overseeing the operations for Suites, Catering and Club Level, including hiring and training over 100 employees, managing event staffing, ordering, sales, reconciliation, and inventory controls •Played an integral role on the management team responsible for opening Qwest Field•Achieved 92% retention rate for hourly employees•Achieved year-over-year increases in sales including 300% in Non-Event Catering, 6.5% in Restaurant and 4% in Suites •Streamlined products in Catering and Suites to allow for cross utilization which achieved a decrease in COS by 4.4% and 7.1% respectively•Championed weekly management meetings focused on labour and payroll optimization which lead to a decrease of 4.4% of overall building payroll costs and reduction in labour costs by 7.75% in Catering and 7.6% in Suites from prior year

Joined Aramark at General Motors Place in Vancouver as the Catering Sales Managers. The following year was the Catering ~Restaurant Manager and in 2001 was responsible for Executive Suites and the Club Restaurant until I moved to Seattle to open Qwest Field.

Responsible for food and beverage at a Private Golf Club in Vancouver BC Canada.