Oversight of Food and Beverage for Charlotte Convention Center, NASCAR Hall of Fame, Bojangles Arena and Ovens Auditorium.

In this role, I had the oversight of food service for thirteen senior communities located across the country for a single client. In each community we had to meet the needs of our regional customers, so no two communities were alike.I would travel to all of our units and meet with clients, residents and staff and engage with individual teams and create amazing experiences. Being responsible for our clients budget, I was constantly reviewing each units individual financial performance to insure my team was driving fiscal results that were in line with each communities budget.Overall resident satisfaction, creating innovative experiences and driving financial success for our clients was our primary goal.

The Indianapolis Children's Museum has consistently been voted as one of the best Museum's in the country. With over 1.2 million visitors per year, overseeing all food service including retail, catering and concessions with the new sports park for this establishment was extremely rewarding.

As one of the largest convention centers in North America, my primary role was to oversee the retail food service component that we offered to our clients and their thousands of customers that attended their meetings.I would consult with our clients months prior to their events and develop a food and beverage plan using our built in facilities and create free standing restaurants and concessions that would work around the exhibitors floor space.Food safety and sanitation was always the upmost importance and quality and assurance audits were a daily and weekly task that I monitored closely.I managed a team with more than 100 team members which required constant communication with all of our managers and supervisors. Since we were working with the local union, we were also in communication with union leaders and HR departments to insure all contracts were being adhered too.I also was very involved with working with our sale and catering departments in the success of each individual event, from providing logistic and support to onsite representation.

As Director of Operations for Treat America at world renowned Roche in Indiana, I oversaw food operations in multiple locations and buildings on there expansive campus.We saw customer satisfaction of Cafe operations increased 10% and 13% increase in catering by focusing on client/customer feedback.We had and overall revenue increase of 9% with positive subsidy results with an emphasis on Healthy menu alternatives.We Implemented capital improvement of Cafe operation which also included the beginning of a dining transformation.

I took over a unit that struggled to meet financial and customer satisfaction and began to manage day to day business operations to include guest interaction while managing hours and obtaining targets of sales per labor dollar.Direct and Coach a staff of 5 managers and staff of 80 employees. Responsible for oversight of training, development and coaching staff to have one of the lowest turnover rates in the companyContinued implementation of Green Restaurant management practices- Our food waste is composted and all paper, glassware and plastic is recycled.

The Indiana Convention Center with over 400,000 square foot of exhibit space, 140,000 square feet of meeting space and ballrooms that can seat over 4000 for food and beverage functions.I was recruited to oversee transition of new contract and 5 million dollar expansion of existing convention center. Expansion made this the 16th largest Convention Center in the Country. I coordinated with client, State of Indiana and architects of expansion to nearly double the size of existing convention center as it related to food serviceI oversaw a reduction in labor by 2% including saving over $500,000 in annual management salaries by effectively restructuring management duties.Directed new installation of point of sale system for existing building to interface with Lucas Oil stadium and new expansion of convention center creating perfect cost analysis and cost controls not previously in place.I had oversight of the Executive Staff of Assistant General Manager, Director of Sales, Executive Chef and 15 managers and supervisors as well as over 200 full and part time associates

In this role I was responsible for multiple locations including Indiana State Museum, NCAA, White River State Park, Indiana Downs Horse Track and special event operationsOversee all foodservice in relation to restaurant, concessions, corporate dining and catering including the development of concert venue with concessions and VIP foodservice.I was responsible for one of Crystal’s premier catering facilities hosting functions such as PCMA, National Governors Conference, ABA, National League of Cities, Intel Youth Science Expo and Final Four events. I successfully negotiated contract renewals of two properties for two and four year periods.I was responsible for successful design of new NCAA food service expansion to include a fully functioning kitchen designed to serve over 500 employees on daily basis and to accommodate private parties in excess of 1500.