• Co-Owner of a daily deal site that provides marketing for local businesses.• Acquire new business through Radio and Facebook advertising and coldcalling.• Information gathering of new clients, build deals in our website, promotedeals via 9,000+ email database, payout clients, manage cash flow, monthly and annual budgets, accounts payable and balancing of books.

• Reporting and forecasting revenue 6 -9 months out for Lodging, Food & Beverage, Golf, and Spa.• Lead bi-monthly Revenue meeting with the GM, Director of Resort Operations, Director of Finance, Director of Golf, and the Director of Sales to discuss pacing, business on the books, same time last year and make a plan on where and how we will drive business.• Manage the reservations department to drive and capture bookings utilizing Springer-Miller Systems, SynXis, Navis, and working with On Line Travel Agents.• Generate weekly reports for booking and tracking, packages sold, total bookings.• Manage the owner bookings and the rental program for our Fractional Owners.

• Club Manager/Trainer for a fitness facility specializing in pain management and functional movement.• Responsible for daily operations of the club, membership sales, coaching clients through their workouts and providing an excellent customer experience.• Member of the Management Team that meets and focuses on future planning and execution of the business plan, developing 3, 5 and 10 year plans to make sure we growing and staying ahead of the industry.

• Managed the Food & Beverage department for a fifty-nine-room boutique hotel that operates food service for breakfast, lunch, dinner, lounge, in room dining and banquets.• Trained, managed and coached a staff of 40 people to provide excellent customer service, anticipate guests needs and to exceed expectations of the guests.• Responsible for budget planning, scheduling, inventories, team building, writing Standard Operating Procedures, personnel issues (including interviewing, hiring, performance management and terminations), menu writing and development for restaurant, lounge, banquets and in room dining.

• Director of Food & Beverage / Chef for a premiere private golf community with a fifty-five thousand square foot Clubhouse that housed five food outlets and the Trailhead Grill.• Oversaw planning, set-up and operation of all golf tournaments, weddings, special events and private dining spaces.• Created and implemented the Food & Beverage department from the ground up, including establishing what the outlets were going to be, menu writing and design, training programs, SOP’s, establishing purchasing budgets and procurement of all service and kitchen items and was key in designing all of the kitchen spaces.• Established all wine lists and purchasing decisions regarding food & beverage.

• Service Director / Restaurant Manager / Banquets & Catering Coordinator for a member-owned, private equity club with an award winning golf course.• Oversaw food & beverage operation consisted of the Broken Top Club Restaurant, The Members Grill, The Lake House Snack Bar and Banquets & Catering.• Responsible for selling, planning and coordinating all special events from weddings and receptions to company parties.• Accountable for inventories, cost controls, labor tracking, problem solving, budget writing, employee relations, team development, purchasing of liquor, beer and wine, as well as the maintenance of the wine program in which we received the Wine Spectator Award of Excellence for 2000, 2001 and 2002.