• Oversaw menu development, product design, staffing, forecast, training program and service standards for fine dining restaurant and other outlets for new resort opening.• Collaborated with Retail Key to design and implement point of sale system for ten outlets to be the first restaurants their software is utilized.• Worked with leadership team to enhance operations over 2,000-bedroom resort including multiple outlets, mobile ordering, service of an eight-acre lagoon and hospitality carts for two golf courses.

● Managed 50+ team members, while overseeing operations for a two hundred fifty seatfine dining steakhouse averaging seven million in annual sales.● Hosted monthly meetings and dinners for our corporate executive team, board ofdirectors and ownership team.● Oversaw training program for new hires, conducted recertification for employees as wellas facilitation of on-going development in regards to menu and product changes.

● Managed front of house operations, forecasting, budgeting, profit & loss analysis,beverage program, staffing and vendor relations.● Redesigned service standards, operating procedures, staff training program and menudesign. Attained an increase on check average twelve dollars versus previous year.● Established a database of customers to curate unique customized dining experiencesand events.

● Conducted hotel wide beverage training program and facilitated structured classes● Responsible for a hundred and fifty seat fine dining steakhouse, oversaw marketing,private event sales, payroll, financial analysis, inventory and beverage program.● Revised new service techniques and standards raising average check eight dollars andranking in TripAdvisor fifty spots in overall restaurants reaching top fifteen.● Saw significant growth in team member opinion survey year over year improving staffmorale and retention.

● Conceptualized, opened and operated a one hundred fifty-five seat New Orleans & southernthemed restaurant. Handled all front of house operations, marketing, accounting,ordering, scheduling, training, payroll● Conceived and implemented the company standards for service, food and beverageprograms. Drove beverage sales through promotions, wine dinners and seasonalcocktail menu.

● Designed and implemented a new store opening training program for service standards,operating procedures, food and beverage training● Hired, trained and developed over 100+ team members.● Spent four months on taskforce providing management and consulting support.

● Oversaw three restaurants and three million dollars in sales, while handling purchasing,marketing and corporate events.● Implemented revised inventory system to cross utilize product across multiple outletswhile cutting variable cost by 15%.