• Responsible for $300M in total F&B spend for the national portfolio of 15 properties• Worked collaboratively with Corporate F&B CoE to achieve enterprise savings • Partnered with Corporate Chef to drive new projects and initiatives through standardization and consolidation of SKU’s • Provide strategic leadership to direct reports for F&B Strategic initiatives and company goals• Provide oversight and direction of strategic sourcing efforts for assigned F&B related product and services required by the company’s portfolio of properties• Data management and analysis by reviewing and ensuring that thorough financial, spend, supplier and market analysis are completed for all sourcing projects and long-term strategies• Lead cross-functional project teams to ensure successful project launches, implementation, and compliance• Supplier selection & contracting review and approval of the Request for Proposal (RFP) documents prior to issuance to ensure accuracy, completeness, and implementation• Work closely with Supplier Diversity/Sustainability team to ensure contract opportunities are made available to diverse suppliers, when possible, in effort to achieve Company diversity goals, as well as sustainability initiatives • Review and approve award recommendations and scenarios, based on identifying the best supplier(s) to provide the right products, the right quality, at the right time for the best overall value• Facilitate supplier performance reviews. Track and manage supplier performance using Key Performance Indicators• Work in conjunction with Corporate Legal to execute supplier contracts

• Provide oversight and direction of strategic sourcing efforts for assigned OS&E related product and services required by the company’s portfolio of properties

•Oversee Strategic program management activities across various departmental verticals within one or more spend categories.•Create and assign project calendar as it pertains to the assigned categories; inclusive of sourcing projects and process improvements.•Ensure collaboration between cross-functional team to develop program charters, category strategies, benefits, resource requirements and successful implementation of managed spend programs and foster end-customer program compliance•Support programs with operational reporting to identify causes for non-compliance.•Develop governance tools for efficiencies and effectiveness of strategic programs and in support of Global Procurement goals.

•Responsible for leading strategic sourcing efforts for assigned Food & Beverage related products and services, and conducting financial analysis for identified categories and identifying trends and discrepancies. Assist in developing vertical sourcing plans•Develop and issue comprehensive, consolidated, global RFP’s with analysis to determine award scenarios, based on various criteria, along with agreement terms and conditions. Prepare and execute supplier negotiations, lead cross-functional project teams to ensure successful project launch, implementation and compliance and maintenance.•Conduct market and supplier landscape analysis to identify trends and opportunities for cost reductions and Strategy Development•Collaborate with internal customers to determine property requirements and expectations.•Assist in developing KPI’s that fit the commodity and measures accurately the expected value.•Manage Supplier Selection and Contracting. Monitoring supplier performance on projects; with regular reviews•Monitored and reported property purchase trends and program compliance•Assist in the development and implementation of solutions to identified issues•Supported Social Responsibility Initiatives, develop qualified diverse suppliers. Identify alternative products or processes to support company sustainability initiatives.

• Assisted with identifying categories within a commodity, conducting in depth financial analysis, with consideration of market trends, property requirements and expectations. Using various pricing models and incentives to leverage purchase volumes for opportunities of cost reductions, cost avoidances and securing an uninterrupted supply or product. • Assist with comprehensive RFP’s with, supplier analysis, negotiations, and contracts. Develop multi property and departmental implementation of contracted programs. • Assist Sourcing Manager with project strategies and development of department’s vertical sourcing plan and any other duties assigned.

Responsible for overseeing food and beverage purchasing for Caesar’s Palace Hotel and Casino, Rio Hotel & Casino, Paris/Bally's Hotel and Casino, managing the Stratton Warren system, identifying and correcting price/invoice variances, facilitating positive relationships between vendors and hotel/casino outlets and sourcing new products.

Rao's Sous Chef Tournant • Instrumental in opening of restaurant, set up ordering guides and Stratton Warren profiles, complete all orders, manage payroll, and facilitate production for up to 450 covers at dinner. Selected as sole representative of Caesar's Palace to successfully implement its policies, procedures, and systems at Rao's.Augustus Café Sous Chef Tournant• Responsible for ordering and production for three-meal restaurant processing 2,000 covers a day. .

• Manage and maintain storeroom inventories of all food and beverage products for the hotel, as well as paper goods • Highly instrumental in keeping low food/beverage cost by ordering strategically and sustaining positive relationships with various suppliers. • Accountable for shipping and receiving for in-house guests and groups for future events. • Complete cost analysis reports daily of items ordered and received

• Two years overseeing all areas throughout the Culinary Dept, including Banquets, Garde Manger, Restaurant, Pool Kitchen, and Employee Cafeteria. Managed over twenty employees on a consistent basis in various areas in the hotel. • Was instrumental in menu development, quality of product, and employee relations.

Overseeing Culinary departments, including Banquets, Garde Manger, Three-Meal and Fine Dining Restaurants

Overseeing Banquets and Three Meal Restaurant