 Lead all recruitment, training, and operational restructuring tasks to re-open business after Covid-19 closure.  Streamline menu offerings and optimize purchasing practices to manage post-pandemic business fluctuations.  Automate data collection process through POS system for improved P&L accuracy and review.

 Oversee all food and beverage operations with revenues in excess of $12 million.  Manage all asset manager and ownership group relations.  Streamlined menu offerings and implemented expense management systems to increase profitability by 22% between 2016-2018.  Led rooftop and underground garden projects for Urban Farmer Restaurant.  Establish Westin Cleveland as first hotel in the city to collect recyclable waste.

 Oversee all food and beverage operations with revenues in excess of $20 million.  Maintain brand integrity of both Urban Farmer (Farm-to-Table Steakhouse) and Departure (Modern Asian Cuisine).  Implemented systems to improve forecast accuracy and product inventory.

 Oversee all operations for the signature restaurant of Cathy Whims, James Beard Award Finalist.  Established Nostrana’s first financial budget.  Increased annual revenue by 2.1% and annual gross profit by 2.8%.

 Increased Georgian Restaurant Dinner Revenues by 30%.  Increased Terrace Lounge Revenues by 24%.  Introduced new sales analysis tool to be standardized throughout all food and beverage departments. Established Olympic Honey Beer project in collaboration with Pike Brewery.

 Oversee the beverage program for Chef Shannon Bennett’s signature 3-Hat restaurant.  Wine list design, beverage inventory management, and staff training.  Assisted in transition of the restaurant to new location at Melbourne’s Rialto Tower.

 Engaging and advising guests on selection of wines in a retail setting.  Executing special events and private parties.

 Managing staff for main dining room, lounge bar, and hotel in-room dining.  Wine list design, beverage inventory management, and staff training.