Analyze financial and operating information on a consistent basis in order to flex staffing, purchases and other costs to achieve budget. Successfully manage revenue and expenses achieving a 10% profit growth from prior year with revenues exceeding $8 million. Successfully lead the F&B team out of red zone GSS for the first time in three years and achieved above the brand average in all categories. Managed and championed the process of purchasing $500k worth of OS&E during a multi-million dollar renovation to position the hotel to be the premier Banquet and Catering facility in North Jersey.Increased overall ESS scores by 5% to ensure the retention of the all important Group Business customer. Lead the transition and implementation of a successful regional Italian “concept” restaurant with increased revenues of 30% year over year with the highest restaurant GSS scores the property has ever seen. Successfully managed the highest bracket of compliance thru the Avendra purchasing program to ensure the best possible pricing as well as maximizing the annual rebate back to the property.

Analyze financial and operating information on a consistent basis in order to flex staffing, purchases and other costs to achieve budget. Successfully manage revenue and expenses achieving a 10% profit growth during tenure. Achieved top ten in all F&B key metrics in 2012. Successfully lead team thru flag change, implementing all brand standards, purchasing OSE and training of talent to ensure smooth transition.Achieved nearly perfect scores in the F&B portion of the QA as well as receiving the highest score on the Davidson Bar Audit since its inception.Manage and drive Sales process to ensure maximum returns and profits on all Banquet and Catering events. Achieved top scores in Meeting Planner Index. Guest Satisfaction impact was considered in all decision making ensuring highest level was achieved. Emphasize staff training and development in order to empower employees to successfully do their jobs. Mentor managers and supervisors in order to stack the bench for further advancement.Successfully managed the highest bracket of compliance thru the Avendra purchasing program.

Accountable for all areas of food service operation including purchasing, menu development and expense control.Initiated new processes that increased productivity and streamlined purchasing in order to achieve a 20% reduction of expenses.Created new upscale menus to enhance dining experience which increased customer satisfaction as well as overall occupancy.

Responsible for maintaining a strong client relationship and ensuring that all conventionspecifications are communicated to and executed by all hotel operating departments makingfor a successful meeting experience for the meeting planner and attendees. Maintainconstant communication with the Convention Service/Catering Sales Manager as it applies tothe client at handResponsible for the appropriate and timely set up of all functions and meetings whilemaintaining standards of food, beverage and meeting specifications. Communicate all dailyactivities, in person or by log, to the other banquet personnel to ensure smoothtransition and follow-up from one function to another.Responsible for the development and maintenance of all policies, procedures and qualitystandards within the department, utilizing a continuous improvement approach to ensure ahigh quality, cost effective and customer focused operationResponsible for F&B inventories and purchasing of china, glassware, linen and operatingsupplies. Ensured monthly reconciliation of purchase orders was completed as well as foodand beverage expenses were in line with budgetary goals.Service Culture Brand Trainer - Trained all associates on property on Sheraton's CoreValues and company customer service initiatives.

Responsible for execution of $11 million F&B operationCreated specialty menus to target extended stay banquet groups to ensure variety,consistency, satisfactionas well as profit marginsResponsible for all F&B purchases while achieving a consistent food cost percentage of23% Menu and recipe development for 3 additional food outlets of a restaurant, roomservice and lounge. Developed "create your own" salad menu which increased sales, volumeand outside capture in our restaurant.Managed team of 40 professionals while consistently achieving payroll and productivity

Dairy Executive Chef for Passover program servicing 650 guests annually. Responsibilities included menu development, planning and execution of 10 day event annually.