• Manage the annual labor budget of $2.4M and an annual supply budge of $653,000 • Improve team member satisfaction survey from 80.3% to 90.2%; manage employees of a union environment under the CBA • Manage supply inventory and usage for all restaurants (seven) and beverage department (eight bars) and all sanitation • Implement incentive program to keep employees motivated • Promote department communications by holding daily pre-shift to ensure stewarding has clear understanding of internal memos and any new/changes in kitchen sanitation protocols • Develop training program to meet requirement of OSHA, SNHD and all sanitation and cleaning procedures; ensure property is compliant at all times • Improve sanitation standards and implement a cleaning procedure that reduce costs and improve service delivery outcomes; Develop department work procedures and processes to raise productivity • Obtain and maintain up-to-date certificates and permits for entire property such as: health, fire, pest control and ServSafe Certification • Hold weekly meetings with Banquet team regarding upcoming banquet events orders and following up with guest’s requests and contracts • Have relationship for Ecolab, Cintas, State Restaurant Supply, Brady Linen; Chemical knowledge, Ecolab and MSDS • Manage all corporate and 3rd party audits for Food and Beverage; walked with Quality Assurance inspector and Hilton Compliance Auditor • Ensure that all Food & Beverage outlets are compliant with all health and fire code regulations; create and facilitate safety compliance trainings for all team members

• Responsible for developing and executing a strategic plan to achieve room sales.• Identify opportunities for sales process improvements within the market where training and sales is being conducted.• Manage workflow, organization, and team direction to exceed quality of collection and sales goals and determine effectiveness.• Responsible for sales team generating on average of $216,000 per weekend.• Evaluated numerous recorded sales and collections to assist in areas for team development and training.• Built peer support and strong internal company relationships with key management.• Screened all students for advanced training eligibility and buying personality type.• Formulated reports to ensure success of road team.• Developed and provided direction to road team to maintain consistent sales and collection goals.• Hosted sales training meetings.

• Manage and direct stewarding department that consists of more then 35 FTE's.• Developed inventory system to maintain inventory that consists of over $500,000.00 in inventory that include china/glassware, flatware and specialty banquet china.• Developed and implemented standard operating procedures and sanitation standards for the stewarding department.• Responsible for training and development of all employees under my direction.• Managed annual corporate service audit conducted by an outside examiner and consistently performed above standard with higher then required scoring.• Responsible for all cleaning and sanitation materials and supplies.• Responsible for the creation and execution of annual departmental budget and report of results on a quarterly basis.• Maintained OSHA compliance requirements.• Maintained delivery of service standards for our 5 star property.

Responsible to adjust labor needs to meet business demands (cover count), time and motion studies eliminated 9 FTE resulting of an annual savings of $261,114Manage and direct over 100 employees for Banquets and 100 employees for StewardingPlan, direct and oversee the maintenance of all kitchens and facilities both stationary and portable; conduct daily inspections of all outletsEnsure that all food and beverage outlets are compliant with all health and fire code regulations; create and facilitate safety compliance trainings for all team membersResponsible of all permits and certifications of propertyImproved team member satisfaction survey by 20% and continued to maintain, “Best 100 companies to work for”Order and maintain all inventory for all restaurants including banquet department

Increased sales from $1.5 Million to $7 Million.• Implemented new equipment and products that increased productivity by 23%.• Implemented time study process that increased productivity by 26%.• Directed, developed and administered New Policies/Procedures, and a Quality Assurance Plan that ensured contract compliance while maintaining customer service.• Monthly reporting of financial results, estimated cost for new projects, and developed activity financial reporting plans.• Developed and implemented a department wide training program.• Developed and sold $5.5 Million dollars worth of new business in a two-year period. • Introduced innovative concepts where analysis indicated a need for change.• Accountable for positive financial results, providing guidance, assistance and leadership to five direct reports (Custodial Services Managers, and administrative team.), problem identification and recommendations of effective and economical solutions that produced efficiencies

Coordination of food production handling and food presentation.• Frequently monitor and evaluate the consistency of presentation and food quality.• Assisting in the orientation process of all new employees.• Responsible for the health and safety of assigned workers.• Responsible for performing daily quality assurance inspections.• Maintaining inventory of all supplies.• Received the Hennessey Military Food Service award while under my supervision.• Responsible for supervising and training of all new employees.