• $14.6M annual Food and Beverage revenue• Developed new training manual and operations for server training• Responsible for being the on-site contact to host of banquet events.• Coordinated team/staff for set-up, break down and details of service.• Trained and developed new members of the staff on daily procedures, standards of service and sales techniques.• Voice in implementing new tasks and/or procedures in both banquet and regular dining practices.• Have lead staff in restaurant buyouts which include banquets with over 250 guests.

PREMIER PRIVATE CLUBFood and Beverage Manager• Woodmont Overall F&B Revenue $2.7 million• 1500 Memberships• 4 Dining outlets for the members to experience• Food and Beverage staff of 57; (25 Servers, 7 Bartenders, 15 Server Assistants and 10 Hosts)• 2017 Food and Beverage Covers: 21,000• Wrote the service professional training manual

Golf Outings Sales Manager/Food and Beverage Manager $1.2M Annual Revenue  Over 4000 guests annually for golf outings Over 24,000 rounds of golf played annually Increased outings by 15% over first year, by focusing on acquiring smaller groups Networked with local vendors and businesses to increase awareness of our facility and offerings• Created and implemented bonus structure for employees based on sales.• Assisted GM with strategies and directing proactive sales tactics.• Took initiative in breaking down catering limitations- initiated catering services for golf outings for as many as 300 guests vs. 100-guest limitation in past years.• Took an active roll creating partnerships with local restaurants for new catering options for our Retired Men's Golf League at cost.• Pioneered managing both golf outings & food and beverage department.• Preparation and execution of monthly advertising, both in house and locally.• Responsible for approving and documenting all donations - incoming and outgoing.• Responsible for creating sales and marketing materials and ads.• 24% food costs (3 year average).