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Trump National Golf Club Washington DC 2014–2015Director of Food and Beverage; Interim Director of Catering Developed and Integrated operational systems and guidelines for Food and Beverage program, including Catering and outside food service. • Managed 1.2M Food and Beverage Budget and 1.5 M Catering Budget• Responsible for hiring and managing in-season staff of 85+• Provided direction and directives to department Managers for performing of their duties, establishing work priorities and in achieving department objectives• Created and implemented department SOP’s • Successfully coordinated and executed Weddings, Golf Tournaments and Private parties for members and outside groups, exceeding expectations with superior customer service.• Generated financial projections for all outlets and kept expenses under control through cost avoidance measures and cross utilization of product and Staff• Developed menu, training, purchasing and pricing strategy, aligning operations with budget• Developed and implemented Staff Training Programs, resulting in increased Member Satisfaction• Worked with direct reports on accomplishing department goals, while assisting in their own career development

KOW Leasing, New Braunfels, TX 2012–2013Director of Operations Defined company brand, staffed employees, established $1M start-up budget, managed P&L, and launched catering/food service business with 3 brands simultaneously• Grew and led a team of > 25, including 3 managers, through start-up by developing processes, implementing standards and providing training• Successfully coordinated and executed all special events for groups as large as 3K attendees, creating satisfied customers• Generated financial projections for all outlets and kept expenses under control through vendor negotiations and cost avoidance measures• Oversaw the layout and design of all kitchens in mobile units• Developed menus, training, purchasing and pricing strategy, aligning operations with budget• Coordinated social media campaign by creating content, identifying target market and mapping execution plan

Kiawah Development Partners, Kiawah Island, SC 2002-2012General Manager (2009-2012) Freshfields Convenience Stores LLCDeveloped and executed new concept General Store for Freshfields Convenience Stores LLC from design to current operationPlanned, developed and implemented operating structure for $6M business, controlling costs and maximizing profitsMastered and integrated inventory and POS software, ensuring cost effective ordering and operationsEstablished customer service guidelines and training materials, exceeding industry standardsSaved 15% on repairs by developing unique in-house maintenance program for cost avoidanceManaged vendor relations and negotiated cost controlling contracts, resulting in 10% savingsReducing food cost 11% by developing menu, costing and pricing strategiesDirector of Food and Beverage Development (2009)Developed operational guidelines for Christophe Harbour, St. Kitts BWI which integrated American hospitality while preserving Caribbean culture.Director of Food and Beverage (2006-2008) The Lodge at Doonbeg Golf ClubLed multicultural staff of 100+, managed P&L with$9M+ budget, and directed daily operations of 3 dining concepts, banquet facility and 24 hour room service for The Lodge at Doonbeg Golf Club, Doonbeg IrelandEstablished company image by creating menus and customer service standards to far exceed industry expectationsAwarded Elite Traveler Great Eight List 2007 and Resort of the Year Award in 2008 from Ireland Golf Tour Operators Association for the best place to stay, eat and playCreated and implemented training systems and manuals for all outlets, resulting in staff providing consistently excellent service to clientsCoordinated with all hotel departments, seamlessly accommodating groups and eventsCompany Trainer (2006-2007) Kiawah Island ClubAssistant Club House Manager (2004-2006) Cassique Club HouseFood and Beverage Manager (2003-2004) Cassique Club House.