Embracing a Holistic Approach to HospitalityAt Get Present in Hospitality, we believe in the transformative power of integrating presence with hospitality service. Our mission is to train professionals in the art of providing exceptional experiences by fostering a deep connection with themselves, others, and the present.

I have developed food and beverage concepts for a large retail chain, initiated QA/QC protocols within the program. I saved $20k in costs and increased sales $143k, identified customer trends and proactively changed programs. I have negotiated contracts of consumer goods and beverages and built a three-tier training program for Frontline, General/District Manager, Executive/Owners.

I have managed a $40Million annual contract, safely delivered food and beverage for 13,000 people daily by a leading team of 500 food-service employees, from frontline to Vice Presidents. I was an astute manager of human capital and project manager of multiple initiatives achieved on time. I have saved the client 5% quarter over quarter for two years and exceeded KPI’s for all seventeen locations.

As a General Manager, I have driven account from RFP to platinum level account and acquired new contracts and negotiated long-term contract options with an existing book of business. I was leading the service and culture change initiative to exceed expectations. I have successfully launched the first culinary wellness premium brand. Sold two units to my client for and generated revenue of $400k.

I have created and rolled out marketing strategies based on custom demand analytics, led multi-concept programs of food and beverages. Coached and developed and promoted culinary and business managers.

As a Food Services Director, I opened a new facility on time and within budget and developed a high performing management team while creating an innovative and healthy menu.

As a Managing Partner, created and implemented SOP’s, data-driven sales and operations expansion plan. I have received the 2011 Business of the Year Award. I was the primary driver for culture re-branding and EBITDA leader in the national multi-concept group. I have added $700k in top-line sales and $300k to the bottom line while rebuilding community relations through personable business philosophy.

I have led opening operations for two new units in two years, opened and operate the highest producing unit in the company. I have handled P&L responsibilities for five million in annual sales and was the Project manager for ground-up restaurant build. Developed and promoted multiple stores and kitchen leaders.

Developed national marketing campaigns, sales, marketing and execution. Set standards for sales protocol for on and off premise accounts. Generated High Performing Teams program for management and sales teams. Regional manager for brewing operations in Southern California.