Responsible for the overall operation of several venues. Responsible for efficient and profitable operation of venue and direct supervision of management team. Planning and effective day to day management of the venues to ensure positive performance to budget and standards. Ensure all UO standards, policies and procedures are adhered to.• Oversaw the overall operation of Multiple Venues at CityWalk, ensuring efficient and profitable operations across all locations.• Implemented a new order-taking system to enhance operational efficiency and boost transactions per hour by 16%• Launched the Voodoo Grab and Go Kiosk, improving revenue during peak times by providing a faster, more convenient purchasing option.• Partnered with the R&D Culinary team to roll out an entirely new menu to revamp the venue.• Increase in TSAT engagement scores by 12% from PY. • Achieved Menchies Diamond Status three times consecutively, recognizing exceptional performance and consistency in operations.• Developed, trained, and evaluated a team of Assistant General Managers, Restaurant Managers, focusing on budgeting, project planning, and team development.• Served as the manager on duty (MOD) during Foods10/699 shifts, conducting performance evaluations through on-site inspections of cleanliness, operational efficiency, and team performance.• Ensured compliance with Environmental, Health & Safety guidelines, fostering a culture of safety and team involvement across the venues.

• Responsible for a portfolio of 10 different bakeries across 5 states.• Mentored all positions within my operational area to ensure a high level of engagement and success.• Worked with the GM’s to develop, implement, and manage a business plan for each bakery; analyzed external and internal environments to detect where improvements may be made and how those changes should be implemented.• Full responsibility for financial performance directly impacting area bakery operations. Directly responsible for the financial performance of my region. • Accountable to all aspects of the bakeries EBITDAR - budget planning, management and performance.

• Accountable for managing profitability with annual sales exceeding $5 Million while simultaneouslyincreasing brand recognition through efficient operations.• Managed controllable costs to ensure adherence to budget guidelines and expectations• Accomplished Human Resource objectives by recruiting, selecting, orienting, coaching, and discipliningsubordinates• Facilitated vender relationships for purchasing and cost control capitalizing on the economy of scale• Analyzed sales statistics to properly forecast, schedule and control labor costs

• Responsible for maintaining and displaying Levy standard steps of service and showcase quality in regards to concessions. Executing "The Levy Difference,” while providing friendly and efficient service to guests and teammates.• Provided operational planning to ensure appropriate teaming levels are met, as well as adequate products ordered to service each concession event• Achieved daily sales and assigned cost goals• Achieved assigned budget goals• Acted as a liaison with team, including partner’s operational team, Levy Restaurants team and other areas as needed to ensure efficient operational performance

• Productively managed a High-Volume Food Court and Pool Bar with an average departmental revenue of $20M• Key partner with various lines of business to execute daily operation.• Executed a SWOT analysis to increase impulse revenue by 10%• Exceled in High Volume event environments by strategically altering menu offerings, labor, and operating hours to coincide with heavy arrival/departure dates. • SME in revising and updating the Operational Guide for the Location.• Inspired, recognized, and coached front-line Cast Members to deliver exceptional Guest Service. • Successfully implemented several menu rollouts that catered to arriving guest demographics (i.e. Latin/Sports groups).• F&B POC during Hurricane Matthew Ride-Out.

• Communicated with Guests, front-line Cast Members, partners, vendors, leaders and peers in other lines of business as a point of contact for day-to-day operations.• Continuously made daily operational decisions in line with Guest, Cast and Financial expectations.• Monitored daily staffing levels and anticipated shift coverage needs.• Maintained current training proficiencies in all aspects of the operating area.• Conducted daily pre-shift meetings to communicate relevant Guest, Cast or business information.• Monitored Cast Member performance and inspired, recognized and coached front-line Cast Members.

• Certified Disney Trainer• Enrolled in a Marketing seminar that enabled me to gain a better understanding of Disney’s key marketing strategies across several industries.• Proficient in all positions including HOH and General Teller (GT) in a Food and Beverage location with a yearly revenue of $9 Million.

-Assessed and responded to the needs of 45 residents-Created, planned, and implemented educational, social, and recreational programs-Acted as a liaison between residents and Department of Housing -Counseled peers on personal, academic, and career concerns -Managed various administrative duties including maintenance requests, incident reports, and room transfers. -Enforced and upheld university policies.