·        Managed two Sous Chef and 30-line cooks. Recruited, and hired BOH team·        Develop and execute food & beverage strategy, and tactical direction to restaurant concept and catering·        Food & Beverage revenues exceeding 11 million annual, or average 3,000 covers daily·        Named highest sales/revenue bar in the state of Texas·        Improve productivity and ensures guest satisfaction scores through analysis of restaurant market trend ·        P&L and budget management resulting in profitable performance. Lowered food cost from 35% down to 26% due to favorable purchasing pricing. Labor cost at a consistent 12%-16% ·        Managed Ecosure food safety and sanitation program resulting in quarterly high scores.·        Created and maintain BOH to FOH training programs ·        Participated weekly BEO meetings, forecasting and service goals to achieve revenue

·        Managed 2 Sous Chef and 25 Line cooks, and stewarding·        Led Food & Beverage concept in coffee shop and snack outlet, restaurant and bar, room service, banquet & catering·        Signature restaurant concept development and execution by leading kitchen design, and OSE. ·        Created the core and non-core menus and recipes throughout all outlets.  Hiring and training of key management level culinarians and kitchen staff, and FOH staff during pre-opening ·        Vendor selection and Inventory management resulting in favorable food cost percentage·        Managed HCCAP, food safety, sanitation·        Participated in senior leadership efforts and led process improvement initiatives identifying revenue opportunities, enhance efficiency, reducing cost and yielding sustainable growth.·        Experience in high volume banquet & catering while maintaining food quality and service.

·        Assist and support the Hotel Executive Chef in all areas as it relates to the Shula brand. ·        Responsible for Shula’s Steakhouse and private dining concept utilizing Shula’s corporate SOP and product specifications.·        Maintain high quality food, presentation and guest service and satisfaction·        Managed two Sous Chef and 15 Line cooks and stewarding·        Shula’s corporate vendor relation and Inventory management expert·        Revenue 4 million annual (lunch and dinner)·        Shula signature concept resulting in brand alignment training ambassador·        Improved F&B growth, process improvement in cost containment·        Led food & safety and sanitation regulatory compliance utilizing Ecosure·        Food cost favorable at (37% for the brand) and labor at 31%·        Monitor food and beverage through inventory corporate software

• Responsible for all food and beverage restaurant & bar outlet, room service, banquet & catering to ensure repeat guest satisfaction• F&B revenue well over 3.75 million annually for all meal periods, and banquet and catering• Led BOH team members of 1 Sous Chef, 1 banquet chef, 12 Line cooks and stewards• Led process improvement regarding all training, mentoring, teaching, coaching/counseling, empowering all team members to excel in their position.• Assist in recipe and menu development throughout all outlets.• Maintain food, labor and operational cost to a favorable percentage.?• Ensure brand compliance are priority• Vendor selection & management, expert in procurement utilizing the Avendra program• Favorable high score percentage in GSI (Guest satisfaction index) and ASI (associate survey index)• Ecosure compliant in favorable 90% score card