Oversee 11 quick service food outlets located on the Las Vegas strip.• Daily management of 10 general managers, supporting in all areas of the hiring process, manage scheduling and payroll, allocate labor, communicate with vendors, purchase supplies, implement budget distributions and control • Maintaining key performance indicators such as quality control, profit margins, enforcing SNHD regulations and menu development• budgets; analyzing, evaluating, and executing to obtain the highest benefits for the company and customers

Administrator for all Food and Beverage management positions and financials at 2 casino properties:Flamingo – 3,460 hotel rooms service, fine dining restaurant, buffet service restaurant, Celebrity Chef, Gordon Ramsay Fish and Chips location, Licensed Starbucks Location, 3 quick service restaurants, 8 bar/service outlets, and pool service Revenue: $36,511,000.00Cromwell – 188 Boutique hotel rooms service, Celebrity chef, Giada De Laurentiis fine dining restaurant, quick service restaurant, and 2 cocktail lounges Revenue: $12,000,000.00 Administrator of food and beverage team members collaborating with Human Resources exclusivelyPartner with: Property Executive Chef organizing front and back of the house team members. In addition, management of and 3 - third party food and beverage companiesNegotiator with the local Unions for the Collective Bargaining agreement Management of food, beverage and operation supply representatives and wholesalers Assist with new food and beverage concept development: planning, construction, and procurement meetings.

Management of 9 location Managers (Starbucks, Paradise Garden Buffet, Casino Beverage (5), Room Service and F&B Manager), and 160 beverages team members. Obligations of multiple beverage budgets (8); development, implementation, profit and loss control, and monthly justifications. Interactions with Culinary and Bartender Unions, Human Resources, Executive Culinary team, Centralized Scheduling, Security, Hotel Marketing, Gaming, Facilities and Purchasing. Relationships with Southern Nevada Health District, Eco Lab services, and food and beverage suppliers. Project development of new food and beverage concepts with Food and Beverage Director.

Manage 3 different independent quick service outlets, which includes but not limited to: budgeting, inventory, labor, marketing, and menu development. Management is unique in service with the variety from coffee service, pizza concept, deli and sandwich facility and a small restaurant operation. Organization of labor is required for 4 teams with each having an Assist Manager, service staff, kitchen team and central chef.

Assistant Manager of the opening management team, Developed new quick service concept, Created menu selections, Assisted with the hiring, training and scheduling of site team and ordered supplies and inventory.Current Daily, Weekly and Monthly responsibilities: Beverage and food menu planning, Interactions with vendors for ordering and deliveries, Team development; hiring, training, scheduling, and discipline, Inventory management by evaluating current stock, anticipating requirements, placing necessary orders and deliveries, Managing Point of Service (POS) system, Maintaining monthly budget, Analyzing profit and lost statements for reporting and updates and Preserving positive customer experience with providing upbeat atmosphere and resolving guests’ concerns.Currently: Developing and implementing new room delivery service concept, Transitioning transferred employees into the team and Undertaking the responsibilities of general manager position.