•Managed entire food and beverage operation for Syracuse and Dewitt Blue Cross/Blue Shield locations, including café, catering, pantries and vending.•Led both front- and back-of-house teams. Responsible for the hiring and training of all staff members.•Planned and managed all parts of profit and loss statement, including focused analyses of actual food, labor, and direct costs compared to budgeted costs. •Handled all financial reporting and bookkeeping, including accounts payable/receivable and payroll. Responsible for all cash handling procedures, including counting and calculating cash drawers, and composing daily bank deposit.•Created demand-based pricing model to maintain desired profit margins. •Created and implemented monthly café menu and seasonal catering menu. •Responsible for counting inventory and calculating its weekly value.•Drove café sales through targeted weekly promotions and product bundling.•As Executive Chef, responsible for monitoring and adhering to state and federal safety and sanitation policies.

•Managed all aspects of food and beverage operations in the casino (buffet, café, bar), the hotel (full service restaurant) and at the horse racing track (buffet, multiple concession stands and full service restaurant and bar).•Responsible for hiring and leading four supervisors and 78 line level employees.•Created the training manual used for all new hires and responsible for leading the training of all supervisors and line level employees. •Managed weekly profit and loss statement to meet or exceed budget expectations. •Partnered with sales team to prepare and execute weekly banquets and special events (corporate meetings, holiday parties, personal events) with 2008 sales of $95,000.•Created “Standards of Excellence” for entire food and beverage staff, which includes printed cards that all staff must carry and adhere to at all times.•Engineered menu changes in casino and track restaurants that resulted in overall lower food and labor costs.•Developed weekly schedule for 82-person food and beverage staff.•Improved food production systems through the development and usage of ordering and production sheets. •Designed a “Star Employee Program” which recognizes and compensates high performers each quarter.

•Oversaw the operations of a $5.5 million premier account, which included an upscale, high-volume café, approximately $2 million in catering (from daily meetings to major events), 140 vending machines, 55 pantries, a convenience store and a coffee shop.•Responsible for hiring and directing a 6-person management team and 50-person line level staff.•Certified Corporate Trainer, Pathways to Leadership program for new management hires. •Managed all parts of the profit and loss statement and oversaw all bookkeeping functions.•Planned and executed high-profile events, i.e. MTV New Year’s Eve Bash and several studio events.•Successfully developed and maintained productive relationship with Viacom/MTV Network client contacts.•Managed relationship with the Unite HERE Local 100 union, providing daily resolution of union conflicts.

•Oversaw the operations of catering, café, vending and pantries in $2.7 million account.•Managed all parts of profit and loss statement to achieve $84,000 profit for fiscal year 2007.•Served as Safety Champion for entire Goldman Sachs district.•Handled all financial reporting and bookkeeping, including accounts payable/receivable and payroll. •Successfully developed and maintain productive relationship with Goldman Sachs client contacts.•Developed relationship with the Unite HERE Local 100 union, providing daily resolution of union conflicts.