Responsible for the financial performance, operations, team member and guest satisfaction of the food and beverage division for the hotel. $13 million revenue F&B operation). 560 rooms, 40K sq. ft of flexible indoor function space, seven F&B departments. Overseeing the leadership team of 17 and staff of 175 team members. Highlights: AAA 5 Diamond, Forbes 4 Star Fine Dining French inspired cuisine restaurant Orchids at Palm CourtMember of the Stepstone Hospitality Leadership Task Force TeamAssisted in creating food and beverage SOP's for the company

Responsible for the financial performance, operation, team member and guest satisfaction of the food and beverage division , including the retail operation. $26 million revenue food and beverage operation. 360 room, four star - four diamond resort with 80K sq. ft of flexible indoor and outdoor function space, Nine F&B departments and two retail shops ( Luxury boutique & Spa shop) Overseeing the leadership team of 15 and staff of 300 team members.Spearheaded the opening of Angel Oak restaurant – 340 seat, high end prime steak and seafood restaurant including a 40 seat wine cellar.Leader of the opening F&B task force team for the new collection hotel “ Pasea” in Huntington Beach.

Overseeing the operation of 7 food and beverage departments in this stunning 1417 rooms ,Four Diamond Hilton Hotel700 seat Tropics Pool bar & GrillSpencer's Steakhouse- Fine Dining Prime SteakhouseThe Bistro Restaurant- 400 seat modern American style breakfast and lunch restaurant showcasing farm to table ingredients and Florida coastal areas.Davids Club- Gastro Pub featuring some of finest world's craft beers, elevated sports bar conceptLobby Lounge- Upscale Relaxing Lounge offering high end wines, handcrafted specialty cocktails, high end martinis & single malt scotchesMarketplace- European neighborhood-style Marketplace24-7 In room diningProviding guidance, assistance, support and leadership to the banquet team responsible for 200K sf of flexible function spaceBLUE ENERGY COMMITTEE CHAIR PERSON 2013

Overseeing the operations of all food and beverage outlets including in room dining, lobby lounge, coffee shop, bar and the "Fish Club" restaurant designed by celebrity chef Todd English.