• Oversee culinary operations to provide food and beverage programs for a pre-theater a la carte restaurant, Denver Performing Arts Complex, and Colorado Convention Center hot banquet team with annual F&B sales of $28M.• Assist with staff scheduling, training, and supervision for eight sous-chefs, eight supervisors, 40-60 hourly employees, and 150+ temporary staff.• Support Executive Chef in designing custom menus for groups of up to 8,000 attendees.• Assist with establishing and managing all food and labor cost budgets, including inventory variances, capital expenditures, and equipment.• Manage inventory with monthly value of $250K-$500K and ensure quality assurance according to food safety and sanitation standards.• Work with banquet and restaurant chefs on product procurement, including purchasing, receiving, invoice reconciliation, and coding.• Provide consistent and superior quality experiences for all convention and theater guests.• Contribute to development and implementation of corporate-wide sustainability program and policies.• Drove rebranding and building of new restaurant concept for Denver Performing Art Complex, creating project plan and timelines, developing pricing structure, and facilitating training, lowing overall costs of goods by 15% and labor costs by 7%.

• Directed all operations and team efforts for a 105-seat restaurant and catering services. • Trained and managed team to uphold safety and quality control standards and provide outstanding service.• Performed human resource responsibilities, including skill assessments, performance management, and disciplinary actions.• Expanded team from one to a ten-member team, developing a hiring process and lowering department variable monthly labor cost from 35% to 22%.• Planned and managed a $10M annual budget, reviewed variances, and approved operational expenditures.• Managed proposals, contract negotiations, and bid process to ensure competitive pricing. • Promoted consistent product quality and service execution for all guests to ensure an exemplary experience.• Increased overall customer ratings from 3.9 to 4.2.

• Provided leadership to a 25-member banquet culinary team including temporary staff. • Authored documents and processes to standardize team procedures.• Implemented Executive Chef Carmen Callo’s vision and direction, successfully executing custom meals for up to 10K guests.• Evaluated products, production schedules, and banquet function to ensure high quality of delivery standards.• Participated in student development enrolled in ACF apprenticeship program, providing mentorship and coaching on various cooking skills and techniques.

• Managed daily operations for a restaurant with a 100-seat capacity and approximately $2M in annual revenues.• Directed a ten-member team of line and prep cooks throughout daily lunch, dinner, and weekend brunch services. • Trained and coached team to deliver outstanding service in alignment with company’s standards.• Responsible for ordering and receiving all food, paper, and cleaning products.• Entered data and information related to inventory, costs, and purchases in RSI system.• Assisted in redevelopment of menu to reinvent restaurant’s style and identity.

• Provided oversight to 30 culinary and stewarding staff in daily operations of restaurant, banquet, and pastry kitchens within a 75-room boutique hotel with an annual revenue of approximately $5M.• Oversaw restaurant servicing for up to 400 covers in conjunction with banquet functions of up to 200 people.• Oversaw daily breakfast, lunch, dinner and banquet services in conjunction with executive chef. • Collaborated with front of house management in performing daily pre-shift. • Supervised kitchen’s scheduling and controlled labor costs. • Drove reconstruction of master recipe book, standardizing books, and maps for eight stations.• Maintained food cost workbooks including costing of all new or updated menu items for annual sales of $4.5M.