Directs food & beverage operations of a high volume, 2000-5000 covers per day. A strong emphasis on food quality, service standards, guest service, facility cleanliness, food handling, safety and sanitation compliance.Provide leadership, training and mentorship to improve staff moral, growth and development.Budget analysis in achieving desired results in profit & loss, inventory,food costs, labor cost, productivity, scheduling, vendor and community relationships.MGM Resorts Distinguished Leadership AwardMGM Resorts Insider Innovation AwardCo-Chairman Safety CommitteeCo-Chairman Veterans Network GroupCommunity Social Responsiblity WayFinderMGM Resorts Diversity Champion

“Harrah’s Casino” - New Orleans, LA Restaurant General Manager-BuffetOrchestrate the efficient and profitable day-to-day operation of the breakfast and lunch buffet, the private VIP lounge (Palm Room), and the employee dining room with annual revenue in excess of $16M.Effectively coach the food and beverage team, and delegate assignments/duties while working to accomplish departmental goals, strategies and objectives, assuring quality product, maximum guest satisfaction, and maintaining budgetary profit margins.Actively build and retain customer relations and act as a mentor to employees in order to provide superior customer service.  Train, motivate, evaluate and direct food and beverage staff in order to ensure that employees receive adequate guidance and resources to accomplish established objectives.  Enforce department standards, guidelines and objectives and maintain other administrative processes. “Grand Casino Biloxi” - Biloxi, MS Restaurant General Manager-LB's Steakhouse  Directed all Food & Beverage and Casino Beverage operations for LB’s Steakhouse, Lobby Bar & Grill, Room Service, Grand Café, and Pool Bar.  Developed people to provide exceptional service, products and value to our guests while maximizing profitability.  Reviewed food and beverage operations to determine proper strategy regarding pricing, quality, marketing, price/value perceptions, and customer satisfaction.  Ensured that the receiving, holding and issuance of products were within the quality and control standards.  Implemented and audited inventory and cost control systems and procedures.  Facilitated the flow of information throughout the retail restaurant and beverage operations through regularly scheduled meetings.  Enforced all regulatory, internal controls, policies and procedures for compliance.

Provided effective leadership, training and coaching to a team of 100+ associates in the efficient operation of a high volume buffet, the Palm Court Deli, and beverage operations with annual revenues in excess of $11M. Directed staff in all aspects of food and beverage operations with emphasis on impeccable guest service, consistent food quality, high serving standards, facility cleanliness, and health, safety and sanitation compliance. Formulated, monitored, and maintained profitable operating budgets by controlling food, liquor, and labor costs.  Provided superior customer service, positively affected interactions with vendors, customers, and coworkers, and demonstrated aptitude to negotiate difficult situations through conflict resolution.

Exercised complete responsibility for restaurant operation, including the following: Driving sales through excellent operations and marketing execution, controlling profit and loss, business analysis, training and developing team leaders/members, employee coaching and evaluations, recruiting and leading team members.Analyzed restaurant’s financial performance and created a follow-up plan to maximize profitability without comprising the customer experience.

Provided effective leadership, training and coaching to a team of 125 associates and an on-site bartender in the efficient operation of a premier, 650-seat, high volume buffet, serving breakfast, lunch and dinner to an average of 5,000 guests daily with annual revenues in excess of $14 million. Collaborated in the development/implementation of employee training, motivation and retention programs.Served as Closing Manager, generating nightly budget, revenue, and labor reports and employee schedules.Effectively controlled salary and expense budgets through aggressive monitoring.Provided professional photography services as requested.Actively participated in the “Voice Foundation” community services program.

“Ambassador” of the casino to its high stakes players, visiting corporate executives, and distinguished/honored guests.Coordinated guest services including limousines and hotel reservations; accommodated high end players.Assisted with phone/direct mail solicitation of established VIP players – increased VIP participation. Helped the Special Events Coordinator and Director of Grand Advantage during slot tournaments.

Effectively managed portrait studio operation of 44 units of Wal-Mart stores, employing 160 managers and associates for the southwest region of United States  Responsible for quality customer service, staffing recruitment, motivation and training, marketing, sales, fiscal management, payroll, profit improvement, new studio locations, and inventory management  Developed and implemented innovative sales and marketing strategies, increasing annual sales from $4.36 million to $8+ million; maintained 24% labor and 22% equipment/production cost  Presented sales and photographic seminars on family and children’s photography.Supervised recruiting, staff training and development, and evaluation of and managers and associates.Trained and motivated team members, emphasizing business sales action plans to achieve goals. Played a key role in redesigning company sales manuals and photographic posing guides.