Responsible for the creation and execution of new stand-alone restaurant conceptsOversaw the third-party consulting and provided insight to my team and clientsLed the acquisition team for stand-alone restaurants and full-service hotel propertiesOperated a full-service catering branch working directly with off-site venues Provided revenue growth through market analysis, sales projections, business plan, and menu developmentCreated marketing platform including menu planning, digital marketing, content creation, and social media management to build brand awarenessLead profit analysis through expense protocols, procurement, vendor relation, cash flow controls, and budgeting Staff management, recruiting, training, beverage knowledge, operating procedures, service culture, retention, and leadership trainingProvided design services including design branding, construction management, kitchen design, and front-of-house designWork on IT improvement solutions with updated POS systems, reporting software, and loyalty programs Created and implemented corporate food and beverage programs: SOPs, KPIs, Financial Structure and Performance, Sales, and MarketingOversaw operations for 69 properties nationwideResponsible for $350 million in annual food and beverage revenuesDesigned and launched new restaurant and bar concepts nationwide focusing on local market flair and farm-to-table productHeaded marketing and sales efforts focused on pushing local restaurant traffic, banquet catering, offsite catering, and eventsDeveloped corporate training programs for all positions Created, implemented, and trained on new menus and programsSpearheaded food and beverage growth projects including new acquisition of assets and owner relations Lead, developed, and approved annual/monthly budgets and P&LsWorked with all national brands including Marriott, Hilton, Hyatt, IHG, and Wyndom

55 guest suites, 32 two story two bedroom cabins, 8,000 sqft total event space, Waterfront Grille Restaurant and Bar, full-service spa, resort rentalsTotal property revenue $65M Restructured revenue management strategy increasing revenue year over year by 26%Developed new food and beverage plan including new menus, beverage program, staff trainingDecreased food cost by 38%Developed an innovative marketing program including the development of a new websiteLead sales and marketing team to the highest number of bookings and increased event revenue by 21% YOYImplemented new IT systems at the property including PMS, CRS, POS, Merchant Link

256 guest rooms, 4,000 sqft total event space, executive lounge, Redtrees Restaurant and BarTotal property revenue $45MLed hotel through PIP, overseeing the completion of major projects and procurementImproved GEI scores from below brand standards to the top 10% in the USRestructured revenue management strategy increasing occupancy by 32% YOYLed marketing team in producing a new business plan and direction driving bottom-line revenue by 18% YOY with effective ROI returns

962 guest rooms, 80,564 sqft total event space, Syrah Restaurant, Sheraton Bar and Grill, executive loungeTotal F&B revenue $75MAwarded Chef of the Year North American with Starwood Hotels and ResortsOversaw all culinary activities and managed two executive sous chefs, four sous chefs, and forty-five line-level staffImplemented new promotional approaches to boost customer numbers and market penetration

243 guest rooms, 31,470 sqft total event space, Brown Palace Lobby Tea, Ellyngtons, Ship Tavern, Churchill Bar, Palace Arms, Brown Palace Coffee and Tea Co. Total F&B revenue $80MJames Beard Foundation Nominee, Best Chef Mountain RegionDesign and implement more modern food menus to fit concepts Collaborated with local breweries and distilleries to create exclusive branded productOversaw a team of five executive sous chefs, eight sous chefs, and sixty-four line-level staffMaintained a 5-star reputation in the Palace ArmsBuild new vendor relations and procured 85% of total product from local producersHeld lowest department turnover during tenure

Vinifera Wine Bar & Bistro Won manager of the quarter for meeting all budget goals, having the lowest turnover, and highestdepartmental revenue increaseIncreased food and beverage revenues by 35% over the prior year by implementing new marketingstrategies and capturing increased outside trafficRecognized for cultivating long-term, stable staff with a team-player philosophyCreated, developed, and implemented all formalized operational standards and procedures includingemployee handbooks, flow charts, and shift-specific forms