IICRC WRT CertifiedIICRC AMRT CertifiedIICRC FSRT Certified

* Formulate customized treatment plans for individual properties; including but not limited to fertilize, insecticide, and fungicide. * Ability to decipher and plot customer routes to reduce mileage expenses for 250+ clients. * Respond regularly with client needs on a daily basis via phone or in person. * Ensure all care applications are entered into database using required procedures. * Successfully operate company vehicle and trailer to customer locations. * Maintain cleanliness and mechanical issues for all work equipment.

• Responsible for all daily operations to include schedule creation in order to provide the highest customer service • Directly manage, train and ensure professional development of 20+ employees• Manage payroll on a daily basis• Implementing inventive marketing strategies to drive increased sales with minimal impact on labor • Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures.• Worked closely with cooks and bar to establish inventory levels, resulting in decrease in food and beverage costs

• Drove revenue higher on a YOY comparison• Increased cover counts daily by maximizing space and utilizing team member cross training• Consistently met or below budget for Labor of 20+ team members• Implemented new SOPs, including opening and closing procedures for team members• Built guests and member relationships to increase the overall covers for the restaurant• Imputed the forecast on a monthly basis for all financial aspects• Maintained payroll through use of Watson Payroll system• Created a team member incentive program based on guest’s comments and survey responses• Worked with Executive Chef to oversee menu changes• Ordered product, including operation supplies for restaurant through use of Adaco software• Implemented menu tasting and training for team members on new products and service standards

• Assist with day to day operations of a $3million fine dining restaurant in a Forbes rated 5 star resort• Improved total revenue by 100K to prior year and sent 80K more to the bottom line than prior year• Achieved highest wine sales in an outlet for entire resort surpassing $100K in a month• Analyze the P&L for areas of strengths and weaknesses and delivering proper action plans• Maintained payroll including tips, PTO, and sick pay for 20+ team members• Participated in lateral help across the resort in multiple outlets• Accomplished a high customer feedback report from guest dining experiences• Coordinated with planning, design and project management for a multimillion dollar expansion for Tavola• Conducted staffing process for both FOH and BOH to ensure operation stability and success of restaurant• Devoted to meeting or exceeding budget on both monthly and yearly basis• Managed guest relations by personal interactions and reaching out via phone or email about dining experiences

• Maintain food and beverage sales, labor costs and profit margin on a daily basis• Performed regular analysis of food and beverage prices to sustain competition in the hotel industry• Work with Executive Chef to develop market focused and cost effective menus• Monitored weekly payroll information for 30+ employees• Created and implemented standard operating procedures and training manuals • Manage a coffee shop, full service café/lobby bar, 5800 sq. ft. banquet space, and room service for a 200 room hotel. • Implemented brand standards for Starwood hotels and Landry's Inc. on a daily basis• GEI Guest Experience Index to the highest rating for hotel since becoming a Westin• Increase revenue each in the F&B department• Hold Manager on Duty position • Work with sales team in implementing an action plan for increasing banquet sales• Active member of under 30 American Hotel & Lodging Association

• Supervised the daily execution of all banquet functions for 28 meeting rooms, 37,000 sq. ft. of total meeting space• Maintained the restaurant and bar perpetual log book as well as managed inventory for liquor• Maintained inventory of all equipment/supplies in the F&B department during month end audit, and as well as create liquor requisitions each week for the entire banquet department• Worked as Restaurant Manager that included supervising restaurant/bar area, run up to 15+ employee checkout reports and create reports for closing shifts.• Maintained payroll, progressive discipline and enforce company policies for 40+ employees• Analyzed banquet labor reports and banquet expenses using an Excel spreadsheet on a daily basis• Held the hotel Manager on Duty position for 12 floors, 374 rooms and 19 suites hotel• Certified with CI/TY (Consolidated Inventory Total Yield) and use on daily basis to open/close event checks, as well as computing the recap for the night audit each night.• Provided supervision to the two Banquet Captains during the planning, set-up and service of each banquet function• Used Attendance Enterprise and Paycor for payroll• Performed Banquet Manager duties in his absence• Assisted with AV setups for banquet functions