• Manage the premium food and beverage program across a top venue for trade shows, conventions, sporting events, and entertainment that generates $23MM in concession/catering across the Convention Center, Arena, and Stadium Club• Led the design, planning, and execution of a new Premium Club location within NRG Stadium serving 250 new season ticket holders, collaborating with menu engineering and ergonomic to design the event space and food stations• Reinvented the Luxury Suite Level experience in collaboration with the Houston Texans to provide world-class cuisine through expanded celebrity chef partnership varieties, revamped branding, and extensive personnel training

• Directed and implemented sales and execution strategies related to special events, premium suites, gameday catering and discounted sales for a venue that generates $8MM annually in catering food and beverage sales department• Partnered with Corporate Partnerships and Astros Foundation departments to leverage food and beverage experience opportunities within the stadium to foster partner relationships for the Astros organization• Strategized with ticket departments to drive sales by initiating packaging options for tickets and food/beverage• Streamlined sales team communication and drove involvement in interdepartmental planning and operational meetings

• Provided leadership for a team of 5 managers, 10 supervisors, and hourly staff of 80+ in the operation of the India/Asia section of the Main Athletes Dining for Olympic & Paralympic Games which served 2500+ athlete meals per meal period• Led the startup of the Athletes Village by training both FOH & BOH teams on standards to be upheld throughout project

• Managed 10 full-time employees and temporary laborers in the execution of daily operations of 100,000 sq. ft. logistics warehouse and distribution hub while managing the shipping and receiving scope for 28 individual accounts• Coordinated distribution and routing for major retail chains, including Walmart, CVS, Mars Retail, and Urban Outfitters

• Transitioned concessions operations from competitor company in a 5,000 seat capacity arena hosting internal and external bookings • Establish systems and procedures for purchasing, storage, inventory and production of all food related services within the arena• Menu development based on food cost analysis and speed of service for all concessions menu items• Profit and loss accountability approx $15,000 weekly top line revenue; manage labor of 25+ employees

• Oversaw two managers, 54 employees at the Beijing 2008 Olympic Games in the executing service operations for four grab-and-go locations, two daily press catering events, and the staff dining operation serving 1,200 people

• Organize the Stadium’s warehouse for 45 concessions stands, 3 premium restaurants, 81 suites and special events catering during winter Supercross and Monster Trucks events• Responsible for over 30 employees, perishable & non perishable inventory over $300,000• Receive, store and distribute inventory throughout stadium based on FIFO method• Cooperate with Division Concessions Manager, Purchasing Manager, and neighboring venues to maintain and reduce in-house inventory levels• Establish and execute closing plan for mega-events such as Supercross and Monster Truck and breakdown plan for inventory at all locations at conclusion of winter season

• Manage concessions operations over a season of 81 games and various events consisting of 45 stands and over 500 employees each event

Completed an extensive 13 week all encompassing program designed to give learning experiences throughout stadium in concessions operations, catering operations, catering sales, premium restaurants, suites catering, in-seat service, and accounting

• Rotational position throughout concessions; including staffing, warehouse, accounting, payroll, human resources• Create and implement a standardized communication system throughout all 45 concessions stands