Club Manager of Central New York’s premier golf course and country club, overseeing a talented, experienced and passionate team dedicated to an exceptional member and guest experience.

The Executive Director of Hospitality is responsible for coordinating and administrating all hospitality needs for the University community. This includes, but is not limited to, Residential Dining, Catering, Concessions and Retail Operations. The Executive Director will manage, lead and develop a highly functioning hospitality team, be responsible for managing client relationships, and ensure profitability of the department. Identify revenue enhancement opportunities such as new service venues, expanded product offerings and incorporating the latest trends in food service The Executive Director of Hospitality will tailor services to the Syracuse community and drive continual improvement within all outlets to meet best in class benchmarks.

Sales Consultant at Gerharz Restaurant Equipment and Supply, specializing in a full line of hospitality and food service supplies, from take out containers, small wares and hot lines to full service CAD design, project management and drop in place service. Independently owned for over 50 years, dynamic, progressive and creative team with a singular dedication to our customer's success.

-Initially trained and worked as a territory manager managing street business. -Developed territory and grew sales and number of accounts 120% over 18 months-Transitioned into corporate chef position after 18 months. Responsible for Upstate New York territoryCurrent activities include;-Manage presentation style research and development kitchen in Syracuse, New York for the purpose of working directly with customers and sales team during menu reviews, product demonstrations and educational seminars-Develop new business and account penetration through culinary consultation and solution selling-Create and edit content for proprietary bi-monthly publication Essence of Maines. Content focused on trend analysis, food cost, inventory analysis, personnel management, professional development, sanitation, nutrition, regulatory trends, and recipe development-Create content for bi-weekly blog My Best Dish Yet featuring on-trend and seasonal recipes-Create and execute sales and product presentations to sales team at regional, district and corporate meetings-Produce marketing videos for Maines and Maines preferred vendors-Assist in marketing activities for MaineSource, a retail cash and carry concept and partner of Maines Paper and Food ServicePosition growth stategy;-Continue to research emerging culinary trends, become versed in their applications, and grow the value of the Maines Culinary Team's contribution to the distributor-customer partnership-Continue to evolve the role of the corporate chef in broadline food distribution through self actualization activities

-Hired, managed, scheduled, and trained all culinary staff -Implemented and managed all purchasing, receiving, and inventory control systems -Oversaw all a la carte, banquet and special event menu development-Created, implemented and managed monthly food inventory, food cost analysis, and food security systems-Created, implemented and managed sanitation and food safety guidelines for all culinary operations-Presented culinary operations reports directly to House Committee and Board of Governors-Participated successfully in annual food inventory audits every year by an independent accounting firm for accuracy and security-Developed standards and procedures for all kitchen positions for employee manual-Designed and managed 2008 two-story kitchen expansion and renovation project, doubling production output in the original kitchen's foot-print.

-Executive Chef at 50 seat fine dining restaurant in historic Armory Square-Featured seasonal menu featuring local produce, cheese, and wild game-Designed and implemented dessert menu and station to serve both 238 bistro and 150 seat partner restaurant Lemongrass

Worked under Pastry Chef Richard Leach, 1997 James Beard Outstanding Pastry Chef New York City, and author of Sweet Seasons; Fabulous Restaurant Desserts Made Simple

Worked under Charlie Palmer, 1997 James Beard Best Chef New York City, and author of Great American Foodhttp://www.amazon.com/books/dp/1580085261