Steady progression through the hospitality field for 20 years. Experienced in opening hotels and restaurants. Worked in both high volume and fine dining settings. Experience leading large staff of over 85 individuals and 6-8 managers. Multi-Unit/Outlet management. Skilled in large event and catering planning. Previous experience in select service hotels as an operational manager overseeing rooms, accounting, HR, front-desk and F and B. Full service hotel experience in managing all dining aspects (breakfast/lunch/dinner), events/catering, coffee shops, grab and go markets and room service. Multi-Unit Restaurant manager. Titles held in the restaurant field, General Manager, Executive chef and Sous Chef. Started my restaurant education in the BOH as a sous chef focusing on ordering, scheduling inventory and cost controls. Added menu creation and management development to that as an Executive chef and help open a couple restaurants. Moved in to a GM role and learned all FOH operations, pos systems, beverage service, marketing and building/equipment maintenance. Used these skills to watch over 3 distinct restaurants before focusing on combining my hotel and restaurant experience together.
Listed skills include Business Management, Hr Policies, Food And Beverage, Hotel Management, and 17 others.
