• Responsible for department’s financial data and statistics.• Monitoring of department’s expenditures.• Develop and recommend department operating budget and ensure the department operates within budget.• Coordinate facilities food and beverage activities with other departments.• Actively communicated and co-chair Resident Food & Beverage Council • Plan, organize, direct, coordinate, and supervise functions and activities of the department.• Establish / Maintained work flow and health & safety standards as mandated via Federal, State, and City Guidelines.• Encourage and mentor staff creativity and innovation.• Ensure compliance with all regulatory agencies.• Proactive in the achievement of the facility goals and objectives.• Demonstrate quality leadership in meeting performance plans.• Read and develop in the Total Quality Management process.• Develop and maintain job descriptions for department staff.• Encourage staff to participate in education programs.

Responsible for the supervision and management of all cafeteria operations to include 2 satellite food outlet area as well as overseeing operations of patient meal distribution & recovery services and sanitation. Duties to include such areas as: staffing and scheduling of personnel, implementation and training of staff in Standards of Service, Inventory and Purchasing of Food, Beverage, Paper Goods and Sanitation Supplies, Payroll, and Cash Management. Marketing of cafeteria via Sales and Promotion of Products, Meal & Beverage Specials, etc. Continuous interaction with Patients, Guest, and Hospital Personnel to promote a Safe & Quality Meal Experience, ensuring Total Customer Satisfaction.

Generating potential Corporate Business & Social Catered Events through the promotion of catering goods & services via private & public venues, presentations & displays. Sales & Marketing of business through "Cold-Calling Campaign" and "Print Distribution". As the Operator / Chef: Purchased and prepare all food products while controlling food cost of goods to ensure food profitability. Development, implementation and distribution of American Culinary Cuisine to clients through a Lavish Presentations. Create / Detail menu's to client needs.

Manage daily operations of the Food & Beverage Division for a “Sports Driven” 238 room property to include a" HIGH ENERGY” Sports Bar, Full Service Restaurant, Culinary, and Banquet Facilities. Responsible for but not limited to: The development of all Food & Beverage personnel to include Line-Level, Supervisory, and Management Personnel in the areas of “TOTAL HOSPITALITY". Purchasing & inventory control of all food & Beverage materials to include wines & spirits. Developed Sales & Marketing Promotions for F&B outlet areas. Generate Food & Beverage monthly profit & Lost Statement.

3 years of progressive experience in the food & beverage division of the hotel proficient in Windows, spreadsheets and word processing. Knowledgeable in F&B preparation techniques, health department rules and regulations, liquor laws and regulations.Responsible for coordinating, managing and directing all aspects of all Food & Beverage Service Outlets and Banquet / Convention Services Department personnel for a 331 room hotel to include managers and support personnel while maintaining profitable operations and high quality products and service levels. Maximized revenues and exceed budgeted revenues, developed and implemented strategies to increase business. Responsible for purchasing, distribution, and inventory control of all beverage products while maintaining beverage cost. Acted as liaison between Clients Catering /Sales and operating departments to ensure a successful meeting and to generate repeat business.

Responsible for the supervision and management of all Food & Beverage Outlet areas to include eight (8) department areas within two (2) complex properties. Duties to include such areas as: staffing of personnel, implementation and training of staff in Standards of Service, Purchasing of food & beverage products and supplies, payroll, advertising, sales & marketing of the Restaurant and Lounge facilities. Other responsibilities included: Acting as Banquet Manager for the Sheraton property en lieu of hiring.

Responsibilities to include providing direction for employees in a five (5) Outlet area within the Food & Beverage Operation for a 338 room hotel. Duties included training and development in Standards of Service, Hiring, scheduling and coaching of personnel in policies and procedures. Working diligently to ensure guest satisfaction of Quality and Service

Responsible for the operation of all Food & Beverage Outlet areas for a 365 room hotel. Effectively maintained cost control of all Goods & Services throughout all departmental areas.