Manage a multi-unit, high value airport Food and Beverage operationsincluding, French Restaurant Bisoux and Bisoux market, Italian conceptCrust restaurant, Bar Brace, Coffee Shops and Gate Holds• Interview, recruit and train crew members, ensure compliance with PortAuthority, health department, safety and alcohol awareness within theterminal. Coordinate and manage all VIP terminal tours.• Focus on creating memorable and quality dining experiences for guests• Develop and monitor team member performance, cross training programs,scheduling and conducting counseling

Host a range of events including all major donor museum galas,exhibition previews and receptions, social and corporate events• Maintain a consistent and organized operation, striving to increase thecompany and museum brand, to continue to exceed client and guestsatisfaction• Manage event sales and planning process from beginning to end, siteinspections, creating proposals, contract negotiations, menudevelopment, budget management, staffing levels, vendor coordination,on-site management, post event follow up and reconciliation

Members Dining Room & Special Events Manager• Oversee the overall operations of the members-only restaurant, theexclusive Patron’s Lounge, in addition to the four Private Event Rooms• Orchestrate each step of the event planning process with a focus onclient needs and budget, museum guidelines, menu and wine selections• Lead and motivate staff through implementation of company standards inorder to increase productivity levels, employee and guest satisfaction

Managed overall operations of Restaurant, Bar, In-Room Dining, Marketand Honors Lounge• Interviewed, trained, supervised and disciplined staff on the operation ofthe outlets based on company guidelines; organized and conducted pre-shift and monthly departmental meetings• Developed and implemented cost-saving/profit-enhancing procedures• Ensured guest satisfaction addressing, following up with all complaints

Organized large-scale events, such as weddings, rehearsals, andbusiness meetings• Managed event services staff of 37; coordinated departmental meetings,and cross-training programs in order to ensure coverage in key areas• Maintained event labor costs and payroll within budget guidelines