♦ Oversee the operations of the events, rentals, and restaurants of Lakeside Brooklyn at the Lefrak Center in Prospect Park along with the operations of Hook’d on the Sound in Westport, CT, The Ice Rink at Brooklyn Commons, and Governors Island Winter Village Ice Rink.♦ Collaborate with Chefs to overhaul new food and beverage menus for each location lowering cost of goods by 5%.♦ Work with Prospect Park Alliance, NYC Parks Department in Brooklyn, and the parks department in Westport, CT to ensure the overall building operations run smoothly.♦ Negotiate with vendors to put together new items for the menus for the Bluestone Café.♦ Put in place new processes for all areas of the operations so that shifts run smoothly from open to close. ♦ Completely overhauled Toast and Square POS systems, speeding ease of service and reporting.

♦ Oversees a team of five managers, 40 supervisors, and over 400 unionized employees across 123 stands, portables, and vending rooms on three floors in a multi-level stadium.♦ Streamlined the order guides and daily delivery procedures by enhancing communication with warehouse managers, improving distribution processes throughout the stadium.♦ Restructured and standardized department training guides improving managers' ability to teach new procedures.♦ Works jointly with clients through clear communication and presentations to meet ever-changing customer needs.♦ Collaborates with division manager to research and develop new concepts, including an innovative food and beverage program, self-service craft draft beer wall and cotton candy iniative.♦ Manages logistics for the stadium's opening and closing, including timelines, equipment placement, cleaning, inventory, and electrical needs.

♦ Led the concessions management team in increasing sales by 20% to $33.7 million by identifying the daily operation needs and quickly adjusting to improve service flow.♦ Maintained DOH standards and Aramark policies to uphold food and beverage quality, receiving 64 "A" Letter grades. The first for a New York City Stadium or Venue. ♦ Worked closely with vendors and contractors to sustain Aramark corporate standards.♦ Collaborated and assisted with inter-department events exceeding client expectations, like Stadium Links.♦ Provided technical support to multiple POS systems, including Bypass, Mashgin self-serve, and Seatz mobile ordering.

♦ Overhauled menu, layout, and presentation for existing Broadway theater, VIP concessions, and fine-dining restaurant.♦ Rose to the challenge of revamping the overall customer dining experience in a ten-day time frame, increasing sales by 13%, and exceeding client expectations.♦ Managed operations of 30 BOH staff to ensuring production levels and service standards were maintained in multiple kitchens, theaters, concessions, and restaurants.♦ Increased inter-team productivity between concession, catering, and restaurant department heads by implementing processes to improve overall building operations.

♦ Managed BOH & FOH staff while creating a remarkable VIP dining experience fulfilling client requests daily.♦ Assisted in the logistics of transportation, set-up, break-down, and operations under a Big Top tent in ten cities across the US and Canada.♦ Reduced food and labor costs by 20% by accounting for each show's needs based on ticket sales and budget.

♦ Established food production guidelines adopted across the venue division, leading to increased quality and lowered food and labor costs for concerts and theatre events.♦ Created innovative new menu items leading to increased sales by 10% for a 3600 capacity seated theatre.

♦ Managed corporate suites from setup through breakdown at PGA golf tournaments throughout the country, including John Deer, St. Jude, Colonial, and Byron Nelson.♦ Oversaw multiple concession stands at Governor’s Ball with 90,000 people and over $2 million in sales per day.

♦ Collaborated with the Beverage Director and other departments to develop and create a much-needed Beverage Department increasing sales.♦ Assembled liquor and wine packages according to BEOs.♦ Created and upheld company standards to create fresh batched cocktails for all events.♦ Helped create and conducted cocktail and spirits training programs for all bartenders. ♦ Maintained the daily cleanliness and organization of the liquor warehouse.♦ Assisted in the production of presentation cocktails during events during NYC Fashion Week.

♦ Directed the kitchen and cafeteria operation and organization, along with all food-related activities and customer relations.♦ Consistently surpassed corporate client and customer requests and expectations.♦ Created daily specials based on the theme of the month.