My skills include but are not limited to,• Serve Safe food safety instructor and proctor• Certified T.I.P.’s alcohol service trainer• Level one Sommelier(Court of Master Sommelier)• Certified Specialist of Wine(Society of Wine Educators)• Service and sales enhancement• Training and systems• Bar and beverage management• Culinary planning, recipe design and systems• New Restaurant Openings• Operational turn around• Menu planning and development

Coach and assist in the operations or Schubas Tavern, Lincoln Gall and the new development of Tied House Chicago.

•Oversaw the winter season operations of the mountain restaurants including The Peaks Hotel with Palmyra at the Peaks, Legends, Appaloosa, The Steaming Bean, Banquets and Room Service, The Inn at Lost Creak with Siam Talley. Mountain Dinning with Goronno Ranch, Big Billie’s, Giuseppe’s, Alpeno Vino, Allreds, Bon Vivant, High Camp, Crazy Elk Pizza and Tomboy Tavern in addition to mountain catering and the mountain warehouse. •Lead a seasonal team of over 400 team Members, and 40 managers and… Show more •Oversaw the winter season operations of the mountain restaurants including The Peaks Hotel with Palmyra at the Peaks, Legends, Appaloosa, The Steaming Bean, Banquets and Room Service, The Inn at Lost Creak with Siam Talley. Mountain Dinning with Goronno Ranch, Big Billie’s, Giuseppe’s, Alpeno Vino, Allreds, Bon Vivant, High Camp, Crazy Elk Pizza and Tomboy Tavern in addition to mountain catering and the mountain warehouse. •Lead a seasonal team of over 400 team Members, and 40 managers and supervisors.•Achieved and managed a resort-wide seasonal opening of food and beverage operations. •Worked to achieve financial and service objectives.•Completed both management and hourly staffing goals. •Helped the team with menu and beverage development. •Managed capital projects including a new Aloha installations, new employee housing in Rico, Co in addition to furniture and equipment projects. Show less

•Responsible for leading short and long term vision for 4 restaurants under the Burdick’s brand including three meal periods, room service and banquets in three properties and two hotel brands.•Lead a team of over 200 managers and team members through a period of change leading to 3 consecutive years of increasing profitability, guest scores and team feedback.•Changed the trajectory of southwest Michigan’s largest and highest grossing restaurant from an operating loss to 3 consecutive… Show more •Responsible for leading short and long term vision for 4 restaurants under the Burdick’s brand including three meal periods, room service and banquets in three properties and two hotel brands.•Lead a team of over 200 managers and team members through a period of change leading to 3 consecutive years of increasing profitability, guest scores and team feedback.•Changed the trajectory of southwest Michigan’s largest and highest grossing restaurant from an operating loss to 3 consecutive years of profit growth.•Transitioned the menus to a fresh and high quality menu while consistently increasing sales, guest feedback and operating margins.•Built a multiyear marketing and branding plan encompassing radio, television, e-marketing, menu design and print marketing.•Designed and built a new training system including manuals, recipes and enhanced trainer coaching, leading to reduced training cost and increased results and team member feedback.•Reversed a 4 year sales decline to positive 10% growth for 18 straight months and setting 3 all time sales records. While doing this I reduced coupons and discounts from 24% of annual sales to 1.8% annually across all locations. •Increased Medalia and Heartbeat scores by 25% while increasing sales and check averages. Show less

•Developed ongoing wine and service training for our service staff using the Gallo online wine training. •Developed and conducted weekly development classes for our staff including service refinement and wine tastings.•Grew the restaurant to achieve a Darden Diamond club award.•Coordinated scheduling for all dining room departments •Managed Purchasing and training for a $6 million annual restaurant while keeping cost constantly and on track.

•Founded and managed an independent group of three restaurant concepts in Houston Texas. •Built all aspects of operations management and corporate structure.•Managed finance and accounting, taxes, payroll management, budgeting and projections,•Designed all menus, recipes and systems for multiple restaurant styles.•Managed all Human resources, recruiting, marketing and purchasing.

•Reversed the trend of a 20 year old restaurant from a bottom 10 location to a top 10 location by reducing guest complaints, food and beverage cost and reducing turnover.•I successfully built one of the best teams in the country, leading a reverse in sales trends leading to multiple all time records in a mature and declining market.•Reduced hourly turnover from 340% annually to 80% annually. •Managed and opened three different concepts for Carlson Restaurants Worldwide including… Show more •Reversed the trend of a 20 year old restaurant from a bottom 10 location to a top 10 location by reducing guest complaints, food and beverage cost and reducing turnover.•I successfully built one of the best teams in the country, leading a reverse in sales trends leading to multiple all time records in a mature and declining market.•Reduced hourly turnover from 340% annually to 80% annually. •Managed and opened three different concepts for Carlson Restaurants Worldwide including several new store openings.•Completed the design and construction of the Fridays Front Row’s in Orlando, Florida and Portland Oregon.•Served on the board of directors of the North Houston Chamber of Commerce in addition to involvement with Taking Education to Work for both the Spring ISD and the Aldine ISD career advisory council. •Assisted with completing the development of a new hospitality program for North Harris Community College. Show less

•Founded in 1896. Waverley CC is Oregon’s most prestigious private club with a 500 family membership.•Responsibilities included coordinating daily operations for brunch, lunch and dinner and special events such as weddings. •Responsible for all training, staffing and overseeing clubhouse operations. Also responsible for the wine cellar and wine futures program.

Managed and opened restaurants under three different concepts for Carlson Restaurants consisting of Dalts American Grill, TGI Fridays and Fridays Front Row.I operated Units in Los Angeles, Orlando Florida, Houston and Dallas Texas in addition to Portland Oregon and Vancouver Washington.