Helping small business owners achieve their business goals. I take great pride in my work, being able to provide your business with the information you need to make stronger financial decisions and grow.

Craft cocktail bar program. Extensive high-end wine and liquor list. Prepped daily syrups, mixers, juices according to par levels and mixed drinks to order, providing superior service through 5 outlets and banquet operations.

Agent licensed to sell insurance through New York Life Insurance Company.

Effectively controlled budgeted food, beverage, and labor costs. Increased sales 5% each year, while improving employee and guest satisfaction scores with focused training. Implemented “Made Market” menu concept for room service, restaurant and. Set up and trained staff on Agilysis POS. 14,500 sq ft total event space in 13 meeting rooms. Executive committee member.

Food & Beverage Director (2015- 2017) Hotel of the year 2016, Executive committee member, 6 straight "outstanding" QA reviews. Liquor Purchasing and Inventory Management, Payroll, Set up MICROS Symphony POS. Managed Restaurant and Banquet Operations; 5,600 sq ft totalevent space in 7 meeting rooms.Executive Chef (2013-2015) Controlled food and labor cost; Purchasing and Inventory Management; Food Preparation and Presentation; Customer Service and Guest Relations; Staff Training and Development; Menu Development; EcoSure Compliance.