Independent Sales Rep

Opened the Hilton Miami Dadeland, hired all Food and Beverage, engineered all Menus, Ordered OS&E, set up Procurement and the Budgets to ensure good flowthrough while optimizing food and beverage profits to the Miami demographic. Table 55 Restaurant, Starbucks Café

CMP-style conference center, 316-room resort with 40,000 sq. ft. seven food and beverage outlets including the Colorado Country Club. 14 million F&B. Oversee all of F&B, Conference Services and Purchasing.

Opened the four Diamond Wyndham Grand Orlando Resort Bonnet Creek, Flagship hotel and owned by Wyndham Hotel Group.1,600 Room Resort, 400 Hotel Rooms, 1,200 Wyndham Grand Timeshare, 600,000 covers, 40,000 square feet of meeting space.Menu engineered eight revenue generating outlets including, OS&E, Procurement, Staffing, Budget and the P&L. Deep Blu seafood restaurant won best restaurant five years running from Orlando Dinning Magazine.Cutting edge food presentations in banquets, 15 million F&B with a profit of 41 percent YTD. Opening F&B logistics and kitchen design of two new Wyndham Grand Hotels in Florida, the Wyndham Grand in Jupiter and the Wyndham Grand Clearwater.Corporate Wyndham F&B Counsel that’s involved with new product development, procedures, restaurant concepts and menu engineering.Implementation of live recipe cards with the Adaco and Birtchstreet procurement systems

1,100 Room Resort, 75,000sq ft of meeting space

F&B/Executive Chef on the island of St.Thomas USVIAll-Inclusive and European Package, Three Restaurants, Banquets and Catering, Casino, and Nightly Beach Entertainment

An exclusive private Country Club Resort located in prestigious Highland Park that offers five restaurants and banquet operations that generate up to 12 million dollars and produces over 320,000 meals annually. The culinary brigade consists of 12 chefs and 80 cooks, along with stewarding and procurement.

800-room resort with twelve restaurants and banquets that produced over 1.1 million meals annually. This resort consisted of a many restaurants such as the fine dining American French restaurant, the traditional Japanese and Chinese restaurant, a Hawaiian -style dinner show, Seaside Barbecue & Bar, 24-hour Alfresco Café, 24-hour room service, a three meal a day International buffet restaurant, French Japanese wedding chapel, Garden restaurant and banquets up 2000. 20 Million In Food and Beverage Revenue 44.2% Profit YTD. Culinary brigade consist of 21 chefs and 80 cooks, along with all procurement and the stewarding department. Customer base: Korean, Japanese, Chinese, Russian and Australian. I have also trained in Tokyo and at the Pan Pacific Hotel in Yokohama.

Primary responsibilities were to enhance and manage the Carnival World Buffet, Antonio’s Italian Restaurant, All American Grill, Buzios Seafood Restaurant, Employee Cafeteria and Banquets. Culinary brigade consist of 52 chefs and 600 cooks. I implemented all sanitation procedures and internal audits. I set up the production of all internal commercials and was in the beginning stages of implementing the food safety management system. 18 Restaurants, 88 Million in Food Revenue, 23% Profit.

This is the flagship hotel for the Omni Hotels and I worked close with the corporate F&B on all new procurement programs such as, all meat specifications, coffee and the amenity programs along with the Omni kids program that were rolled out in all the Omni Hotels. I mentored a culinary brigade of 4 chefs and 35 cooks along with the procurement and stewarding departments. I was responsible for the engineering of all banquets and catering menus, along with a fine dining Italian restaurant. We accomplished record-breaking profits for the year, along with having the highest JD Powers customer satisfaction among all of the Omni Hotels. We finished the year at 11 million dollars in Food and Beverage, and a 45.4% Profit.