Responsible for providing “hands-on” guidance, advice, and support including development of team members, evaluation of best practices, process improvement, financial analysis, systems support, and general operational assistance. Specific responsibilities include the following:• Support F&B operations across all six communities with training and coaching to adhere to standards, controls and compliance, and other policies and guidelines• Oversee and monitor efforts to ensure execution on best practices, any enterprise-wide initiatives, and ongoing efforts at greater alignment of performance standards and goals for each campus• Provide input on budgets, employee engagement, and resident satisfaction and support any action plans or performance improvement efforts• Develop resources and tools that support the F&B departments• Provide hiring advice and evaluation of candidates for key positions

Responsible for food & beverage services at the second largest luxury independent living retirement community in California. F&B operations include three restaurants, banquets, and events, serving 815 residents, and their guests daily. Services include full-service breakfast, lunch, dinner, brunch, fine dining, quick service, fast casual, banquets, and events. Directly responsible for annual F&B budget of $9M.Developed and implemented numerous innovative improvements including:• Worked with kitchen designer and architect through design, build and operation of an innovative casual dining concept • Developed and implemented online reservations, ordering and to go features• Implemented digital nutritional guide featuring nutritional information for all dishes served.• Worked with developers to build and implement touchless ordering system significantly improving FOH labor efficiencies • Introduced autonomous dining service to improve hospitality in a challenging labor market by automating repetitive tasks.

Responsible for ensuring balance of food quality and cost controls, as well as, improving sanitation, safety and pace for multiple high volume, scratch-cooking restaurants from $8M - $16M in revenues in Riverside, San Diego, Newport Beach and Pleasanton. Leads brigade of 3 sous chefs, 42 cooks, 12 prep cooks, and 15 dishwashers to numerous awards in quality of food, food costs controls and sanitation. Consistently in top 10% of company in food and labor cost controls. Selected as area lead for multiple brand projects and initiatives. Developed numerous cost saving and quality control pieces which were implemented company wide..

Developed and supervised all F&B operations for multi-outlet resort from slab construction to operation.A historical destination day resort and spa offering six F&B outlets across its 13-acre campus. F&B responsibilities also include special events and day spas located in Brea, Valencia, and Hermosa Beach. Combined annual F&B revenues of $3.1 million.Developed and executed creative, sustainable, locally sourced menus for restaurant, banquet and outlets in high volume spa settings. Cultivated partnerships with like-minded local organic farms and ranchers committed to sustainable practices resulting in increased quality while decreasing costs. Worked closely with CEO, board members, architect, interior and kitchen design groups to develop and execute restaurant concept in keeping with company branding. Supervised a brigade of 25 cooks and kitchen personnel and 30 front of house staff. Assumed full P&L responsibility, including cost/revenue controls, budgeting and capital expenditures. Developed short and long-term financial and operational plans in support of the overall objectives of the company.

A luxury retirement community with 6 food and beverage outlets serving 1000+ covers daily. Offered full- service breakfast, lunch, dinner, fine dining, banquet, and a la carte. Annual food and beverage purchases of $1.7 million. Annual labor budget of $700,000.Oversaw all BOH operations for multi-outlet F&B operation in high volume, upscale retirement community setting. Supervised a brigade of 30 kitchen personnel, managed recruiting, and training. Transitioned property from cook and hold to scratch/a la minute cooking methods. Implemented HACCP system quality controls. Worked with kitchen designer/architect to re-design main kitchen. Implemented and maintained digital inventory/nutrition/recipe database.

A free standing California-French restaurant and nightclub generating $2.4 million in annual sales. Offers dinner, brunch, and special event menus. Provided overall leadership of all back-of-the-house activities. Administered and established standards, policies, and procedures to develop and upgrade back of the house services and quality of workmanship. Zagat rated 24, and Gayot rating from 13/20 to 16/20. Lowered food cost from 43% to 33% while instituting a comprehensive system of daily specials and seasonal menus to include artisan cheeses, organic produce, free-range fowl, grass-fed beef, foraged mushrooms and vegetables, and line caught fish. Created and executed training guidelines to enhance the professional growth of kitchen staff resulting in kitchen labor turnover of only 10% over a two year period. Implemented and enforced new labor control models resulting in lowering labor cost from 24% to 18%. Improved controls and quality resulted in an increase of year-to-year revenue from $1.6 million to $2.4 million.

A full service 31 room boutique hotel featuring European contemporary cuisine, generating $2.2 million in annual sales.Established and administered standards, policies and procedures for back-of-the-house operations and developed processes to upgrade production, service and effectiveness of functions. Redesigned breakfast, brunch, lunch, dinner and banquet menus to take advantage of seasonally available produce and goods resulting in over $100,000 additional food revenue from January 2000 to June 2000 compared to same period 1999. Maintained an average of 28% food cost and 14% labor cost over the same period.

Two dining rooms featuring contemporary and Haute French cuisine, generating $8 million in annual sales.