- Manage F&B and day-to-day operations within budgeted guidelines to adhere profitability and GSS.- Implemented new SOP's for FOH to exemplify our level of service and exceed guest expectations.- Create new seasonal cocktails based on regional ingredients to drive profitability.- Conduct employee performance evaluations as prescribed and ensure that all employees are properly train for their positions to maximize service, productivity, and efficiency.- Continuously evaluate staffing levels in accordance with business demand, executing adjustments wherever possible to maintain the parameters of our labor model.- Promote and develop team-oriented philosophy, stressing the importance for providing unparalleled commitment to excellence.- Drives guest satisfaction by maintaining product and service quality standards; Periodic property inspections, ensuring completion of Brand and Company training programs and initiating corrective action as necessary- Oversee multiple REO's in different facets of the hotel to generate and increase revenue finishing the year at $13mil for my outlet alone.

In charge of the three meal restaurant which was located across the convention center.

Focus on breakfast operations of F&B. Coffee shop, breakfast restaurant, and IRD